Honolulu Bars Archives - Page 6 of 413 - Side Bar

I’m often asked to name the “Best Bar Team in America.” The ask is always the same, “just give us a little bit about the bar team and why they’re so good.” But these lists often miss what makes a great bar team: Community.

Community starts with your bartenders. You don’t have to be a craft bar to provide excellent service, but you do need to craft your team. Just as a drink is only as good as the ingredients and care with which is it prepared, your bar’s culture is only as strong as your hiring, training, and team communication.

Developing your bar community sounds complicated, but it doesn’t have to be. You’ve got to invest in your team. It comes down to three simple things: hire smart, train skills, and listen often.

Photo by Rose Callahan

Hire Smart. I didn’t have the luxury of hiring a team of experienced bartenders when I opened The Rainbow Room in 1987 because at that time, no one in New York had any experience doing what we wanted to do. This was the era of pre-bottled sour mixes and artificial ingredients galore. I didn’t want to spend time arguing with NYC bartenders set in their ways. Instead, I looked for the most communicative, friendly and quick-learning folks who could embrace a new way of bartending and creating beverages.

It took us three months to hire our 36-person opening staff. These were people who embodied critical hospitality skills: well-developed powers of observation, a deep understanding of human nature, an innate need to help, and an ability to work together with a team of like-minded individuals. Hire these kinds of people regardless of their prior experience, and you’ve got a great foundation.

Train Skills. Yes, bartenders need to know your menu and how to make each cocktail; that comes with time. They also need to know how to navigate delicate situations that can happen around alcohol and how to nudge someone toward the door in a way that doesn’t disrupt everyone in the room. Training your team to solve problems by consistently communicating with one another is the second step to building your bar community, and it’s one of the most challenging tasks for management. It’s not enough to assume your staff can navigate tough situations, these skills must be discussed and taught.

Fortunately, you don’t have to do all of the training yourself. Earlier this year, I sat in on a Safe Bar Training Conversation facilitated by The SAFE Bar Network. The SAFE Bar Network team have developed a comprehensive format that addresses the soft skills bar teams need to have: noticing and recognizing uncomfortable body language, identifying common types of awkward situations with guests and coworkers, and how to use hospitality to de-escalate and steer those uncomfortable situations back into a more positive experience for everyone involved. Moreover, they provide this training free to bars and restaurants – anyplace where alcohol is served.

Every bar should make the SAFE Bar Network Safe Bar Training Conversation a part of your team’s annual routine. Conversation is how community grows.

Listen Often. Even with extensive training before opening The Rainbow Room, it was the regular staff meetings after we opened that knit our 36 staff members into a well-functioning team. Those meetings were where we worked things out – shared experiences, aired frustrations, and solved problems together.

Giving your staff the opportunity to solve problems together behind the scenes prevents frustrations from bleeding out over the bar, which can quickly destroy a bar’s community. Use the momentum from bringing your staff together for the SAFE Bar Network training to keep conversations going with regular check-ins.

So, there you have it, an easy three-ingredient recipe to craft your bar’s community from the ground up: hire well, train with care, and keep the conversation going. You don’t need to be on a “Best Bar Team” list to know that your bar team is outstanding. Cocktails matter, but it’s your team that makes people come back. That’s how you build a bar—and a legacy.

The post Like a Great Cocktail, A Bar’s Community is Crafted: Three Ingredients to Build Your Team According to Dale DeGroff appeared first on Chilled Magazine.

Source: Mixology News

Behind the Bar: The Old Fashioned

Few cocktails have achieved the staying power of the Old Fashioned. Rooted in simplicity and defined by balance, this iconic serve has evolved alongside bartending itself—shifting eras, crossing borders, and adapting to local flavor while staying true to its original DNA: spirit, sugar, bitters, water.

At the heart of its enduring appeal? ANGOSTURA® aromatic bitters. Essential to the drink’s structure, Angostura has long been considered a non-negotiable by bartenders across the globe. We sat down with the team behind the iconic cocktail ingredient to talk about why the Old Fashioned remains a benchmark for quality, how bitters elevate every component, and what happens when you let simplicity shine.

Angostura is considered essential to a proper Old Fashioned. Why do you think this cocktail has stood the test of time?

The Old Fashioned is known all over the world. It has stood the test of time because it’s simple, balanced, and timeless—spirit, sugar, bitters, and water. Even the earliest definition of the word cocktail in its composition created the perfect Old Fashioned Cocktail. ANGOSTURA® bitters give it depth and consistency, making it a classic across generations.

What role do bitters play in balancing the Old Fashioned, and how does Angostura elevate the drink?

ANGOSTURA® aromatic bitters balance sweetness and strength by adding complexity. It highlights hidden flavors and elevates the drink with its spice, herbal, and citrus notes that bring harmony to the whiskey’s richness

Have you seen any global or regional twists on the Old Fashioned that really impressed you?

The Old Fashioned is a timeless classic. Prohibition during the 1920s assisted in the exportation of cocktail culture which saw the Old Fashioned be created in other regions around the world. Global twists include using rum in the Caribbean, tequila or mezcal in Mexico, and sake in Japan. Each adapts the template beautifully while staying true to the Old Fashioned’s DNA. Well balanced, delicious and sophisticated cocktail when made correctly.

What’s the most common mistake bartenders make when building an Old Fashioned?

The most common mistake is overcomplicating (ex: too much sugar or too many ingredients). The beauty of the Old Fashioned is in its simplicity. The Old Fashioned should be clean, spirit-forward, and restrained.

Bitters are often described as the ‘salt and pepper’ of cocktails. What makes Angostura bitters uniquely suited to the Old Fashioned?

ANGOSTURA bitters are unique because of its bold, balanced blend of secret herbs, spices and botanicals. ANGOSTURA aromatic bitters have enough depth to cut through and complement strong base or spirits forward cocktails, making it irreplaceable in an Old Fashioned. ANGOSTURA bitters are a classic that adds flavor to cocktails as well as enhances existing flavors.

How would you describe the perfect Old Fashioned?

The perfect Old Fashioned is spirit-forward, subtly sweet, aromatic with ANGOSTURA bitters. Stirring with the correct ice would allow just enough dilution to open up the flavors—a drink that feels both simple and sophisticated. A global classic that has stood the test of time.

The post We Ask the Team at ANGOSTURA® bitters about the Iconic Old Fashioned Cocktail appeared first on Chilled Magazine.

Source: Mixology News

Ed O’Brien, head distiller at 1911 Distillery, is passionate about crafting small-batch premium spirits using estate-grown apples.

As Central New York’s 100-year-old family-run apple orchard, Beak & Skiff Apple Orchards offer hard ciders, spirits, and wines created from tree to bottle. We asked Ed to tell us more.

1911 is already well-loved for its hard cider—Tell us more about this category and 1911’s place in it. As our head distiller, I’d like to believe our spirits are equally well-loved, however just less known. We’ve kept them a secret in a way by focusing primarily on selling them within the upstate market. Now it’s time to allow a greater audience to learn more about all we do at 1911 as we look to expand to other states.

How does your orchard heritage influence your cider-making process?

A deep understanding of the different apple varieties has helped us to curate ideal blends for our collection of different hard ciders.

What would you like bartenders to know about your brands?

Our spirits are designed to simplify bartending, even to the point of encouraging our everyday users to try a hand at mixology at home.  You’ll be surprised at the character our vodkas drive through the most classic of cocktails.

How do you decide which categories to move into while staying true to the brand?

At a certain level our brand is built on creativity and integrity. But every artist eventually decides to stick to their favorite medium. For us I think that is a link back to the farm. So, for instance, it would be exciting for us to make a tequila or agave spirit, but unlikely we could grow a decent crop of agave.

What inspired 1911 to expand into vodka?

As part of a well-established heritage apple farm, it felt like a natural progression from apples to fresh cider to hard apple cider to apple wines to an apple-based vodka.That progression, fed by a desire to continually reinvent and innovate, has sent us down the spirits producing rabbit hole of gin and whiskey as well.

How does your vodka reflect the same craftsmanship and values that 1911 is known for?

It’s a reflection of integrity. Starting with quality ingredients and attention to detail while mixing in a love for the process of learning to improve on yesterday’s work while living in today sets you on a path towards success.

Can you share any details about the distillation process or ingredients that make your vodka unique?

The subtle character to our vodka is a direct reflection of our ability to control the whole process from tree to bottle. The vodka category is known for being dry and odorless, our vodka carries with it a smooth sweet finish.

How do you envision people enjoying your vodka—neat, in cocktails, or both?

While I work hard to craft our vodka to be able to enjoy neat, carefully constructing some flavored vodkas that are fantastic over a single large cube of ice, the norm is that our customers find it simple to craft their own expressive cocktails.

Beyond vodka, what other spirits are in the works for 1911?

We have already jumped off the cliff towards the realm of whiskey. While a departure from apples, this still honors our roots as farmers. We source all the grains for our whiskey from local New York farms.

How do you hope these new products lines will connect with your current fans — and attract new ones?

I hope that we attract new ones, that as we expand, we can connect people with a favorite that they find meets them personally, whether that be a fresh cider or a whiskey that has been waiting for years in barrels to get to you.

Are there any new flavors or styles you’re experimenting with in the cider line?

Being mysterious about new creations make up most of the excitement to innovation. With a smirk and a wink, I’m inclined to advise you all to just keep a watch out.

If you could sum up 1911’s evolution, what would it be?

Enjoy the process of growing while staying present in the moment, do that and tomorrow will figure itself out.

The post We Ask Ed O’Brien, Head Distiller for 1911, About Turning Apples into Premium Spirits appeared first on Chilled Magazine.

Source: Mixology News

Garnishes are more than decoration—they can shift a cocktail’s entire personality.

From the first glance to the last sip, they set the tone, enhance aroma, and can even alter flavor. Here are eight garnishes bartenders love in 2025, and how they elevate the drinks they touch.

1. Charred Fruits

Charred fruit adds caramelized sweetness and a hint of smoke that rounds out bold flavors. In the Copacana, charred banana deepens the rum’s tropical richness, almost like bananas foster in a glass.

In The Whole Mango Shotta Enchilada, the skewer of charred tomato, jalapeño, and mango doesn’t just look dramatic—it layers sweet, spicy, and umami flavors that echo the heat and fruit in the cocktail itself.

2. Edible Flowers

While flowers are subtle, they can soften sharp edges and add delicate herbal or floral notes. A fuchsia garnish gently perfumes a martini without overwhelming it, giving a dry, spirit-forward drink a more rounded, aromatic finish. Click here for some more flowers to add to your cocktails!

3. Herb Sprigs

Herbs release essential oils that amplify fresh, green flavors in the glass. In Between the Mangroves, Thai basil brings a peppery, anise-like lift that sharpens tropical ingredients. In Hold The Line, slapped thyme adds a savory depth, making the cocktail taste earthier and more complex.

4. Dehydrated Fruit Slices

Dehydrated fruit adds a concentrated, almost candy-like flavor that subtly infuses as it sits. A dehydrated lemon wheel slowly imparts brightness to a gin cocktail, while a dehydrated apple slice adds a mellow sweetness to bourbon. Unlike fresh fruit, the dried slices intensify rather than dilute.

5. Citrus Zests

Zests transform cocktails instantly by releasing bursts of citrus oils. In the Malfy Limone Affogato, the lemon twist ties the drink together—the creamy base becomes brighter and lighter, and each sip finishes with a fresh citrus pop that balances the richness.

6. Spiced Salt or Sugar Rims

Rims literally flavor the first taste! The chili salt on the Carnival Cocktail ignites the tongue with heat that makes the tequila’s citrus snap even bolder. On the Golden Hour, the peach-and-apricot sugar/salt rim layers sweetness that contrasts with tart stone fruit in the glass, making the flavors bloom.

7. Miniature Pickles or Olives

Briny garnishes add savory sharpness that shifts cocktails in a bold, unexpected direction. In the Dill Pickle Margarita, a gherkin garnish intensifies the drink’s tang and salt, creating a playful twist where earthy agave meets crisp, mouthwatering acidity.

8. Smoke Clouds

Smoke adds depth and drama, transforming simple drinks into layered experiences. In The Margarita Pastor, a table-side smoke cloud infuses the cocktail with roasted, woody notes that echo grilled pineapple or mezcal. The result is a drink that feels bigger, bolder, and more memorable with each sip.

The post 8 Garnishes That Instantly Transform a Drink appeared first on Chilled Magazine.

Source: Mixology News

Fall calls for something cozy — and Mezcal Unión is answering with a smoky, spiced twist on the classic chai latte.

Made with chai-infused Mezcal Unión El Viejo, simple syrup, and barista-style oat milk, this creamy cocktail brings gentle warmth and a hint of smoke that perfectly bridges Oaxaca and autumn in New York.

It’s also the ideal sip to set the tone for the brand’s upcoming Bodega Unión pop-up at The Little Shop (October 24–25). Presented in partnership with Oaxaca’s acclaimed Selva bar, the two-day experience invites guests to shop Mexican goods before slipping into a speakeasy where Selva co-founder Alexandra Purcaru will be behind the bar serving unique cocktails, such as the floral Marigold & Wild Chamomile and Hoja Santa & Avocado Leaf, inspired by the traditions of Día de los Muertos.

Below, find the Mezcal Unión Chai Latte recipe and more information about the pop-up!

Mezcal

Mezcal Unión Chai Latte

Ingredients

• 1 ½ oz. Chai-infused Mezcal Unión El Viejo*
• ¼ oz. Simple Syrup (1:1)
• 3 oz. Barista Oat Milk
• Glassware: Rocks Glass or Mug
• Garnish: Ground Cinnamon or Star Anise

Preparation

1. Combine all ingredients in a shaker with ice.
2. Shake to emulsify and strain over crushed ice.

Additional Notes

*Tea Infusion: Infuse 1 bottle of Mezcal Unión El Viejo with 3 chai tea bags for 30 minutes at room temperature. Strain and store.

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Bodega Unión Pop-Up

Location: The Little Shop, 252 Front St, New York, NY 10038

Dates: Friday, October 24 – Saturday, October 25

Times: Bodega access FREE from 10:00-5:00 pm

Reservations from 5:00-11:00 pm

Please Drink Responsibly. Must be 21+ to attend. Union Mezcal, 40% Alc/Vol. Union Mezcalera, New York, NY.

The post Mezcal Unión Chai Latte appeared first on Chilled Magazine.

Source: Mixology News

Curtis “50 Cent” Jackson—entrepreneur, entertainer, and founder of Sire Spirits—and Silvio Denz, Executive Chairman of Lalique Group, proudly announce the launch of the Branson Cognac 505 Edition by Sire Spirits × Lalique: an extraordinary collaboration pairing an exclusively blended Hors d’Âge cognac with a bespoke, hand-crafted Lalique crystal decanter.

Limited to just 505 hand-etched and individually numbered decanters, each presented in a custom luxury case, the Branson 505 Edition redefines modern luxury—celebrating strength, creativity, and excellence—while embracing the philosophy of conscious capitalism.

The partnership unites the timeless heritage of rare Grande Champagne cognac with the enduring artistry of Lalique crystal. Purchase of the Branson 505 Edition is by invitation only, beginning with a $5,000 donation to The G-Unity Foundation, a 501(c)(3) charitable organization founded by Jackson. Each purchaser also becomes a Founding Member of the 505 Society, an exclusive virtual private club fostering networking and philanthropy through curated experiences and international events.

Founded in 2018, Sire Spirits was born from Jackson’s vision to create a portfolio of exceptional beverages—including Branson Cognac and Le Chemin du Roi Champagne—that embody legacy and excellence. By 2019, he partnered with Lalique, the legendary French crystal house, to design a vessel worthy of the artistry within. From the first creative meeting in 2020, Jackson, Denz, and Marc Larminaux, Lalique’s Artistic and Creative Director, shared a vision of presenting cognac as art. Inspired by René Lalique’s early 20th-century perfume bottles, the resulting design features a robust, modern silhouette crowned with a majestic lion, symbolizing strength and mastery.

Over several years, Jackson visited Lalique’s workshop in Alsace, collaborating closely with artisans to explore archives, techniques, and materials. The final decanter is both sculpture and vessel—handcrafted, engraved, polished, and signed by Lalique’s master glassmakers.

Each Branson 505 Edition is presented in a bespoke display case crafted from premium wood and composite marble, accented with brass-plated hardware. Illuminated compartments showcase the decanter and snifters with a warm LED glow, activated by a signature Branson LionHead key. Additional features include a custom-etched Branson × Lalique plaque, discreet storage, a glass pipette, and a premium leather carry bag—reflecting the same craftsmanship and permanence as the cognac itself.

A Rare Cognac, Decades in the Making

Composed of 200 eaux-de-vie sourced exclusively from the Grande Champagne terroir—Cognac’s premier cru—the 505 Edition includes spirits aged over a century in Limousin oak barrels within the dry cellars of the Louis Charlin House’s Paradis.

Nose: Damp undergrowth, patinated leather, orange zest, dried fig, black licorice, Sichuan pepper.

Palate: White truffle, candied fruits, ancient spices, with a velvety texture.

Finish: Remarkably long, lasting more than 30 caudalies.

“This cognac represents a legacy I want to pass on—the nectar will still have a story to tell, and the crystal carafe will endure as a unique piece of art.” — Curtis “50 Cent” Jackson

The 505 Society: Where Luxury Meets Purpose

Each purchase of the Branson 505 Edition begins with a $5,000 donation to The G-Unity Foundation, Jackson’s nonprofit dedicated to empowering underserved communities. Upon making their donation, contributors receive the opportunity to reserve a specific bottle number (subject to availability) and a 30-day option to complete the purchase for an additional $20,000 (total cost: $25,000). White-glove international delivery service is available for an additional fee.

With each donation and purchase, owners become Founding Members of the 505 Society—an exclusive virtual membership club that offers:

• A custom hand-crafted Lalique coin and accompanying digital NFT
• Personalized welcome messages from Curtis “50 Cent” Jackson and Silvio Denz
• Invitations to VIP events, concerts, and sporting experiences in Jackson’s private suites
• Exclusive Lalique travel invitations and private experiences unavailable to the public
• Priority access to future limited-edition offerings from Sire Spirits and Lalique
• Complimentary membership for two years, renewable thereafter with a $5,000 annual donation

The Branson 505 Edition and 505 Society were unveiled on October 15, 2025, during an exclusive launch event at the Lalique Townhouse in Manhattan.

“This is more than a cognac—it’s a manifesto, a bridge between French heritage, the American dream, and my strong belief in conscious capitalism. It represents everything that embodies an aspirational lifestyle. Through Lalique’s artistry and my Foundation’s mission, we’ve created something timeless that will inspire for generations.” — Curtis “50 Cent” Jackson

“I am honored by this collaboration with Curtis ‘50 Cent’ Jackson, a true visionary. Though we come from different worlds, we share the same values: audacity, excellence, and creativity. Together, we have surpassed the boundaries of imagination.” — Silvio Denz, Executive Chairman Lalique Group

The 505 Edition Branson Cognac by Sire Spirits × Lalique will be available exclusively by invitation and strictly limited to 505 decanters worldwide.

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About Branson Cognac

Branson by 50 Cent is a luxury brand created by artist and entrepreneur Curtis “50 Cent” Jackson, encompassing both a premium range of cognacs and a collection of prestige champagnes. For the cognac,  production is handled by the Louis Charlin House, located in Grande Champagne, the elite terroir of the region.

Branson’s cuvées – Phantom (VS), VSOP Royal, XO Grand Champagne, and Edition 505 x Lalique – are distinguished by their elegance, aromatic intensity, and contemporary design, targeting an international clientele, particularly in the United States. On the champagne side, Curtis “50 Cent” Jackson launched a collaboration with a confidential Champagne house to create exclusive cuvées such as Le Chemin du Roi Brut, a vintage champagne made according to the standards of Champagne tradition.

It is marketed in iconic bottles, sometimes adorned with a golden chess piece, symbolizing victory and power. Branson clearly positions itself  in the world of modern luxury, combining the authenticity of French terroirs with the power of cultural and  media marketing. Distributed primarily in the United States and in some premium international markets, Branson cogn acs and champagnes embody an audacious, exclusive, and global vision of French luxury,  reinterpreted by a global icon of urban culture.

bransoncognac.com

About Lalique

Founded in 1888 by visionary artist René Lalique, Lalique is a symbol of audacity, elegance, and artistic excellence. As one of the most prestigious French crystal glass houses, Lalique is synonymous with masterful  craftsmanship, timeless design, and unparalleled savoir-faire. With an instantly recognizable aesthetic, Lalique  transforms everyday moments into extraordinary experiences. From decorative objects to interior design, jewelry, perfumes, art, and hospitality, every creation embodies a refined lifestyle.

Lalique collaborates with renowned artists and designers, including Zaha Hadid, Damien Hirst, Anish Kapoor, Yves Klein, Arik Levy, Terry Rodgers, and James Turrell, to craft extraordinary pieces that unite innovation and tradition. These exclusive partners hips bring bold artistic visions to life through Lalique’s exceptional craftsmanship. Since 1922, each work of art is handcrafted in Lalique’s historic Alsace manufacture, ensuring a legacy of excellence.

lalique.com

The post Curtis “50 Cent” Jackson and Lalique Redefine Luxury with the Branson Cognac 505 Edition appeared first on Chilled Magazine.

Source: Mixology News

Country music superstar Dierks Bentley and his award-winning whiskey brand, ROW 94, are celebrating Bourbon Heritage Month with two major milestones: the release of the bold new ROW 94 Full Proof Bourbon ($54.99/750ml) and the launch of an interactive Dierks Bentley hologram experience at Louisville Muhammad Ali International Airport (SDF).

Just one year after its debut, ROW 94 continues to make waves in the whiskey world with the introduction of ROW 94 Full Proof—a full-throttle, uncut expression bottled at 120 proof and aged a minimum of four years. Made from a mash bill of 70% Kentucky-grown corn, 21% rye, and 9% malted and row barley, the Full Proof release showcases the same authenticity and grit that define both country music and those who live its values.

Already a Gold medal winner at Fred Minnick’s 2025 Ascot Awards, the bourbon features notes of vanilla, fresh tobacco, and leather on the nose, opening into rich honey sweetness, black pepper, and smoky oak on the palate before finishing with toffee and dark chocolate.

“During the development of our ROW 94 bourbon, I tasted it at full proof – and I instantly knew we had something special,” says Bentley.

“There’s something raw and powerful about the uncut experience that really stuck with me. I love our flagship bourbon at 94 proof, but I’ve been looking forward to sharing this 120 proof expression with our fans ever since.”

The new expression was unveiled this week at historic Green River Distilling Co. in Owensboro, Kentucky—where ROW 94 is made in partnership with Lofted Custom Spirits—with a distillery tour, musical performance, and tasting of all three expressions in the lineup. ROW 94 Full Proof is available now nationwide and online at ROW94whiskey.com.

To mark both Bourbon Heritage Month and ROW 94’s one-year anniversary, Bentley is also bringing a first-of-its-kind experience to bourbon lovers and travelers alike. Starting September 12, visitors passing through Louisville Muhammad Ali International Airport can meet a life-sized Dierks Bentley hologram, which greets guests, shares the story of ROW 94, and points them toward exclusive signed bottles and limited offerings of ROW 94’s Broken Branches Bourbon at the airport’s Distillery District Marketplace, located post-security near Concourses A and B.

“We welcome ROW 94 and this unique Dierks Bentley experience to SDF,” said Dan Mann, Executive Director of the Louisville Regional Airport Authority, owner and operator of the airport.

“The addition of ROW 94, including the exclusive selection available in the terminal, is the perfect way for thousands of bourbon enthusiasts from around the globe and Dierks Bentley fans to start or end their visit enjoying our state’s signature spirit. SDF is proud to be the gateway to Bourbon Country and provide opportunities like this, showcasing why our airport offers a best-in-class experience to passengers.”

A press event to launch the hologram experience took place on September 12, with Bentley beaming in live from Nashville to chat with travelers and media. Guests enjoyed tastings, a signed guitar giveaway, and exclusive access to limited ROW 94 releases. Bourbon tastings will continue throughout September and October.

With both the Full Proof release and the airport activation, ROW 94 cements its reputation as a whiskey that blends authentic craftsmanship, bold innovation, and true country spirit.

About ROW 94 Whiskey

ROW 94 is a Kentucky Straight Bourbon Whiskey, launched in September 2024 by country music superstar Dierks Bentley and crafted with pride at the historic Green River Distilling Co. in Owensboro, Kentucky. ROW 94 uses Three Ingredients and The Truth, reflecting Dierks’ dream to create a bourbon that he and his fans can enjoy on the big nights and everyday gatherings, amplifying the country in us all. Subsequent bottlings include Broken Branches Bourbon, a limited release. Learn more about ROW 94 at ROW94whiskey.com.
 

About Dierks Bentley

Released on June 13, 2025, Dierks Bentley’s acclaimed 11th studio album, Broken Branches, is rooted in raw honesty and storytelling, embracing life’s outliers and underdogs with songs about resilience, change, and connection. Praised for its “distinctive and daring sound” (Esquire), the 11-track collection features a cross-generational lineup of collaborators—including John Anderson, Riley Green, Miranda Lambert and Stephen Wilson Jr.—and is a bold reaffirmation of Bentley’s heartfelt grit paired with standout musicianship.

After more than 20 years on country’s family tree, the multi-Platinum superstar’s current Top 30 “She Hates Me” is quickly climbing the charts following eight Number One albums, 22 Number One songs and over 9.5 billion global streams, plus 15 Grammy nominations and membership in the historic Grand Ole Opry.

Praised for delivering a live show that “blends hits, a genuine onstage ebullience that easily outpaces many of today’s newcomers, and intentional audience engagement” (Billboard), Bentley recently took his 30-city Broken Branches tour to amphitheaters across the country, including a stop at the iconic Madison Square Garden. He also recently launched the Broken Branches Fund, a multi-year initiative in partnership with Music Health Alliance to provide mental health support for the music industry’s creative and touring professionals.

Continuing the path built from the ground up, as an entrepreneur, he has four locations of the gastropub and live music venue “Dierks Bentley’s Whiskey Row” and has a Flag & Anthem lifestyle collection “Desert Son.” For more information on new music and upcoming tour dates, visit Dierks.com.

About Louisville Muhammad Ali International Airport (SDF)

Owned and operated by the Louisville Regional Airport Authority, the Louisville Muhammad Ali International Airport (SDF) is the state’s premier airport, serving more Kentuckians annually than any other airport in the Commonwealth. Eight commercial passenger airlines offer nonstop service to more than 35 nonstop destinations from Louisville. SDF is home to UPS Worldport, moving millions of tons of product each year, making it the 3rd busiest cargo airport in North America and 5th in the world. Aviation is an economic powerhouse for the region that generates $12.8 billion in economic impact every year. One in 8 jobs is generated by SDF and Bowman Field and their aviation partners. Visit www.FlyLouisville.com to learn more. 

The post Dierks Bentley Unveils ROW 94 Full Proof Bourbon and Hologram Experience at Louisville Airport appeared first on Chilled Magazine.

Source: Mixology News

Welcome to Chilled’s Spirit Review: The latest bottles, reviewed by the pros.

Kanáde Yuzu Liqueur (SRP: $32.99) infused with vibrant, aromatic Japanese yuzu, bringing a burst of citrus and creativity to your cocktails from the House of Suntory. Kanáde Yuzu Liqueur highlights authentic Japanese citrus via real yuzu and offered at 40% ABV, a level that gives it strength for cocktails.

Tasting Profile

• Nose: Sharp, zesty yuzu peel aroma up front; brighter citrus oils; a touch of bitterness (just enough to keep it interesting, not harsh).
• Palate: Juicy yuzu flavor—bright, citrusy, almost like biting into yuzu fruit—balanced with subtle herbal undertones and that bitter peel lingering beneath the sweetness. The texture is lighter than heavy syrupy liqueurs, with a clean mid-palate.
• Finish: Fresh and crisp; the bitterness of the peel lingers, but it ends clean. Leaves behind a citrus tang that makes you want another sip.

What Bartenders are Saying

“At 40%, this isn’t just a soda-level yuzu liqueur—it holds up in a shaken cocktail without getting lost behind spirit or citrus.” Bar manager, NYC

“The bitterness is its asset—not a flaw. It gives edge to what otherwise could be too sweet.” Cocktail lounge lead, San Francisco

“I made a Kanáde Yuzu Gimlet with lime and lemon, and the way this liqueur cuts through is surprising. It amplifies citrus instead of competing with it.” Bartender, Chicago

Strengths & Weaknesses

Strengths

• Versatile in cocktails: can brighten a sour, replace part of fresh citrus for consistency.
• Authenticity: you get real yuzu (peel, flesh, etc.), not just sweeteners or artificial flavor.
• ABV is strong enough to balance and play with, but not so strong that it overshadows.

Weaknesses

• Bitterness may be too much for folks expecting a mild, sweet citrus liqueur. Needs careful pairing (don’t over-sugar).
• Price point is a bit higher than many citrus-flavored liqueurs, so for casual or high-volume backbar use, cost vs yield needs consideration.
• Some cocktails may require adjustment of acidity or sweetness to avoid tasting “grapefruity”.

Best Uses

• Signature cocktails where you want citrus that’s more layered than bright lemon—e.g., Yuzu Martini, Gimlets, seasonal citrus flips.
• Highballs or spritzes when you want something uplifting and less sweet.
• As a splash in tiki or tropical riffs to add brightness and complexity.

The Spirit Review: Kanáde Yuzu is a solid addition behind the bar for bartenders looking for citrus with character—it’s not just about sweetness; it’s about citrus complexity. For those building creative menus, this liqueur opens up flavor possibilities. For guests, it can be a showpiece in the right drink. It’s not perfect in every setting, especially when sweeter liqueurs dominate, but when used wisely, it’s impressive.

Note: If there’s one flavor totally owning cocktails now, it’s yuzu. Bright, tangy, and just a little fancy, it’s popping up everywhere from cocktails to desserts, and bartenders are loving it.

The Spirit Review is Chilled’s monthly column spotlighting the latest bottles hitting the market, tasted and reviewed by our bartender influencers. Each feature delivers expert notes, honest feedback, and behind-the-bar insights so readers know exactly what’s worth sipping, mixing, and sharing. From fresh releases to standout classics, The Spirit Review keeps the industry tapped into what’s pouring now.

The post The Spirit Review: Kanade Yuzu Liqueur appeared first on Chilled Magazine.

Source: Mixology News

Piccadily Agro Industries Limited, makers of Indri, India’s best-selling single malt whisky and one of the fastest-growing globally, has announced its latest release: Indri Agneya.

The new expression, a lightly peated single malt, brings a bold new dimension to the category and will be available nationwide beginning October 1 (SRP: $80/750 ml). Notably, Indri Agneya is the only Indian single malt to have earned a Double Gold at the 2025 New York World Spirits Competition.

Derived from the Sanskrit word meaning “belonging to fire,” Agneya draws its distinctive character from maturation in both Sherry and Bourbon casks. The dual-cask aging lends layers of depth and complexity, evoking the elemental interplay of fire and wood. Crafted in the tranquil village of Indri in Haryana, the whisky offers an elegant yet assertive profile: rich with nutty and ripe fruit aromas, a smooth, rounded palate, and a gentle, lingering smokiness.

Distinct from Indri’s flagship Trini expression, Agneya aims to expand the spectrum of Indian single maltsbalancing innovation, craftsmanship, and sophistication in every sip.

“With Indri Agneya, we set out to push boundaries,” says Surrinder Kumar, Master Blender, Piccadily Agro Industries Limited.

“We wanted to explore the untapped space between the familiar and the unexpected. Agneya introduces a new conversation, a whisky that hints at smoke and spice, while still retaining the warmth and complexity that defines Indri’s house style. We’re incredibly proud to continue to elevate Indian single malts and secure India’s place on the global whisky map.”
 
“Indri Trini and Dru have been well received and have been a daily dram for many consumers; we hope that Agneya will be an exciting addition to this,” says Madhu Kanna, Head of International Business.

“While we feel humbled with the resounding success, acceptance, and love that Indri continues to receive not only in the USA but from all over the world, we have complete confidence that Agneya will continue on the same path.”

Agneya is matured in select American Oak casks that enhance its bold character. The indigenous six-row barley is gently kilned over peat smoke, resulting in a spirit with a whisper of smoke that enhances rather than dominates. This refined balance of peat, sweet malt, toasted oak, and spice makes Indri Agneya an inviting choice for those curious about smoky whiskies but not ready for the traditional style of Islay malts.

Indri Indian Single Malt and Camikara Rum from Piccadily Distilleries are imported by ImpEx Beverages in the U.S. (office@impexbev.com).

About Piccadily Agro Industries Limited (PAIL)

Piccadily Agro Industries Limited (PAIL) is a publicly listed company and operates primarily in two strategic business segments: Distillery and Sugar. Its manufacturing facility is located in Indri, Haryana, covers 168 acres and is equipped with advanced technology for producing a diverse range of products, including Malt, Extra Neutral Alcohol (ENA), Ethanol, and White Crystal Sugar.
 
Piccadily Agro Industries Limited has established itself as a key player in the alcoholic beverages industry, particularly renowned for its expertise in malt spirits. The company boasts a robust portfolio that includes premium expressions of Indri single malt whisky, blended malt whisky brands and Camikara, premium sugarcane juice aged rum.

In 2022, Piccadily Agro Industries Limited made a significant mark with the launch of Indri, its flagship single malt whisky brand, aimed at catering to discerning consumers who appreciate quality and craftsmanship in spirits. By focusing on premiumization strategies and leveraging its technical capabilities, the company has successfully positioned itself as a leader in the Indian single malt whisky market by becoming the fastest-growing single malt globally in 2025 according to The International Wine & Spirits Record (IWSR).

Website: www.piccadily.com

The post Piccadily Distilleries Launches Indri Agneya Single Malt in U.S. appeared first on Chilled Magazine.

Source: Mixology News

Casa Lotos Sotol had plenty to celebrate this October, from a standout showing at the inaugural Sotol Week New York (October 6–12) to earning top honors at the 2025 Chilled Spirits Awards.

Photos by Evelyn Freja

The weeklong celebration of Mexico’s wild spirit kicked off with Casa Lotos’ exclusive “desert to glass” distillation demonstration at the Consulate General of Mexico in New York, led by fourth-generation sotolero Gerardo Ruelas. Guests witnessed the full distillation process and learned how Casa Lotos’ innovative solar-powered still and oven bring out the purest expression of the sotol plant and its desert terroir.

Throughout the week, Casa Lotos was featured on cocktail menus at some of New York’s most notable bars and restaurants, including SuperBueno, Dante, Saga, Wall Street Hotel, Cosme, Toloache, El Fish, and more. The brand also hosted an influencer dinner at Cuerno, Midtown’s new Mexican steakhouse, where real sotol plants were shipped in to create an immersive experience celebrating the heritage and craftsmanship behind the spirit.

Founded by José María “Chema” Dondé Rangel, creator of Panorama Mezcal and Puebla York Week, Sotol Week NY was designed to spotlight sotol as “the next big drink,” featuring over 70 participating venues.

The program included:

• Distillation Demonstrations with master sotoleros like Gerardo Ruelas, highlighting terroir, climate, and solar-powered production.
• Expert-Led Master Classes & Panels exploring sotol’s history, sustainability, and distillation techniques.
• Signature Cocktail Specials showcasing sotol’s versatility through inventive drink menus.
• Culinary Pairings crafted by acclaimed chefs, designed to complement sotol’s earthy, herbal character.
• Community Events including pop-up tastings, cultural collaborations, and live music.

The festivities concluded with a citywide industry tasting featuring multiple sotol brands, giving bartenders, buyers, and enthusiasts the chance to explore the category firsthand.

Adding to the celebration, Casa Lotos Sotol earned a Platinum Medal and multiple Emblems of Excellence at the 2025 Chilled Spirits Awards—a prestigious recognition that honors craft, innovation, and quality across the global spirits landscape. Judges awarded Casa Lotos Sotol Blanco 95 points, calling it “an impressive experience” and praising its “crystal-clear distillation, notably smooth finish, and subtle spice that adds complexity and intrigue to each sip.”

In addition to its Platinum and Double Gold honors, Casa Lotos was recognized in several categories, including Artisanal Brand, Breakout Brand, Sustainable Brand, Innovative Brand, Woman-Owned Brand, Timeless Brand, and Creative Bottle Design.

Blending a century of distilling expertise with sustainable harvesting, solar technology, eco-friendly packaging, and a deep respect for the land, Casa Lotos continues to redefine what modern Mexican spirits can be—proving that sotol’s future is just as bright as its past.

To learn more, visit www.casalotos.com and follow the brand on Instagram.

 

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About Casa Lotos

Casa Lotos is 100% pure sotol, a wild native plant of Chihuahua, Mexico. The distilled heart of the ancient sotol plant yields a spirit as singular and wild as the unspoiled desert it calls home. Production of Casa Lotos is overseen by fourth-generation sotolero, combining decades of knowledge with sustainable harvesting practices free of pesticides, powered by solar technology and with profound respect for the land. The result is a fresh, smooth spirit perfect for craft cocktails or sipping on the rocks.

The post Casa Lotos Sotol Shines During Sotol Week NY appeared first on Chilled Magazine.

Source: Mixology News