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Bringing you what’s new and noteworthy each month. Designed for bartenders and connoisseurs, we choose our favorite bottles, barware and bold ideas stirring up the scene.

Below are ten standout spirits worth sipping, sharing and showing off.

Russell’s Reserve – Rickhouse Camp Nelson E

Russell’s Reserve continues its acclaimed Single Rickhouse series with Camp Nelson E, a limited-edition Kentucky Straight Bourbon drawn exclusively from the fifth floor of the historic 1946 Camp Nelson Rickhouse near the Kentucky River. The rickhouse’s cooler microclimate slows maturation, giving the whiskey extra depth and complexity. Bottled non-chill filtered at 128 proof—the brand’s highest proof to date—it delivers rich notes of vanilla, caramel, dried fruit, and baking spice with a long oaky finish.

SRP: $300 / 750 mL

Westland Distillery – Garryana American Single Malt 10th Edition

Westland Distillery celebrates a decade of innovation with Garryana American Single Malt 10th Edition, its first age-statement whiskey, aged 10 years and bottled at 100 proof. Matured in first- and second-fill Garry oak casks made from the rare Pacific Northwest species Quercus garryana and finished in Pedro Ximénez sherry, rum, and ex-bourbon barrels, the limited 4,608-bottle release showcases the distillery’s terroir-driven craftsmanship.

It offers layered notes of mulled wine, clove, walnut brownie, and lemon pastry with hints of toasted oak, strawberry, and blood orange.

SRP: $149.99 / 750 mL

Jack Daniel’s – Tanyard Hill Rye Single Barrel

Jack Daniel’s introduces its latest Special Release with the Single Barrel Tanyard Hill Rye, aged nearly a decade in one of the distillery’s oldest rickhouses in Lynchburg. Charcoal mellowed before aging, the rye features a mash bill of 70% rye, 18% corn, and 12% malted barley.

Bottled at 130–149 proof, it layers dark fruit, sweet oak, candied mint, chocolate, and baking spice, finishing with tobacco and warm spice notes.

SRP: $79.99 / 700 mL

Angel’s Envy – Two Grain Bourbon

Angel’s Envy adds a new chapter to its Distillery Series with Two Grain Bourbon, a Kentucky Straight Bourbon that pares its mash bill down to just 90% corn and 10% malted barley. Distilled at the brand’s Louisville distillery and aged in hand-charred Kelvin Cooperage barrels, the release explores how a simplified grain recipe can spotlight the character of corn and oak without rye’s influence.

Bottled at 112 proof, it offers a warm, sweet profile with vanilla and toffee notes. Limited to about 17,500 bottles and available exclusively at the distillery.

SRP: $55 / 750 mL

Johnnie Walker Blue Label – Rahul Mishra Edition

The iconic Johnnie Walker Blue Label returns in a limited-edition collaboration with celebrated Indian couturier Rahul Mishra, designed to celebrate India’s rich cultural tapestry. The bottle and packaging feature vibrant floral motifs, spirited animals, and a night-sky inspired palette, transforming the classic Blue Label into a collectible work of art.

The whisky inside remains the ultra-premium Blue Label blend, crafted from just one in every 10,000 casks, delivering honey, hazelnut, and dark chocolate layered with smoky, floral elegance. Bottled at 40% ABV in a 750 mL format, the edition is globally limited and positioned as a holiday gift standout.

SRP: $264 / 750 mL

Buffalo Trace Distillery – E.H. Taylor Bottled-in-Bond Bourbon

Buffalo Trace adds a new chapter to its prestigious Antique Collection with E.H. Taylor Bottled-in-Bond Bourbon, the first new release in the series since 2006. This 15-year-old bourbon is drawn from the distillery’s low-rye Mash Bill No. 1 and aged in new charred American oak barrels under the Bottled-in-Bond Act standards.

Bottled at 100 proof, it offers aromas of warm vanilla, seasoned oak, and maple, while the palate showcases balanced baking spices and gentle wood notes, finishing with caramel, vanilla, and a hint of cherry. The presentation honors E.H. Taylor’s legacy with a classic BTAC-style bottle, and quantities are highly limited.

SRP: $149.99 / 750 mL

Heaven Hill – Grain to Glass Specialty Barrel Series

Heaven Hill expands its acclaimed Grain to Glass line with the inaugural Specialty Barrel Series, highlighting both grain and wood in its production. The 2025 edition features three Kentucky whiskeys—Bourbon, Wheated Bourbon, and Rye—each matured for six to seven years in hand-selected Chinquapin Oak barrels, a rare American white oak known for its elevated vanillin and rich flavor.

Bottled non-chill filtered at 105 proof for the Bourbon and Wheated Bourbon and 107 proof for the Rye, the expressions showcase layered notes of caramel, spice, dark fruit, and toasted oak. Packaged in embossed 700 mL bottles with “Family Owned Since 1935,” the series is limited nationally and offers collectors and enthusiasts a premium, terroir-driven whiskey experience.

SRP: $129.99 / 700 mL

Malibu × Dole Ready-to-Drink Cocktails

Malibu teams up with Dole to launch a new line of tropical-ready-to-drink cocktails set to hit U.S. shelves in early 2026. The range blends Malibu’s signature coconut rum with real Dole pineapple juice and sparkling water, available in four flavors: Pineapple, Pineapple Mango, Pineapple Strawberry, and Pineapple Dragon Fruit.

Each 12 oz can is 4.5% ABV, contains 130 calories, and is free from artificial sweeteners or colors. The larger 19.2 oz single-serve cans are offered for two key flavors. Designed for convenience and tropical refreshment year-round, the line is positioned for both casual sipping and holiday gifting.

SRP: $3.99 / 12 oz; $6.99 / 19.2 oz

Trovador Inspirado Double Barrel Aged Rum

Trovador Inspirado expands its portfolio with Double Barrel Aged Rum, a super-premium blend crafted in Nashville and rooted in three rum-making traditions: Cuban-style (three-year-aged), Spanish-Caribbean (three-year-aged), and pot-distilled Mexican rum.

The spirit is finished in new American white oak barrels, adding richness and complexity while maintaining smoothness for sipping or bold enough for cocktails. It delivers layered notes of caramel, toasted oak, vanilla, and subtle tropical fruit. Available for pre-order online with shipping to 46 states, the release combines craft narrative, accessibility, and versatility in one bottle.

SRP: $49.99 / 750 mL

El Tesoro – Mundial Yamazaki Edition

El Tesoro elevates its premium Mundial Collection with the Yamazaki Edition, a landmark collaboration between the Camarena family’s highland agave house and Japan’s Yamazaki whisky distillery. This añejo tequila is made from 100% estate-grown Blue Weber agave and aged for 12 months in authentic 12-year Yamazaki sherry and wine casks, marking the first time El Tesoro has used Japanese barrels.

Aromas of roasted agave, toasted almonds, honey, red berries, and minerals lead to a layered palate of sherry sweetness, pecans, dark chocolate, warm spice, and subtle tobacco, finishing long and dramatically oaked. Bottled at 42% ABV, the edition is limited to roughly 30,000 bottles and is a standout for collectors or as a high-end holiday gift.

SRP: $200 / 750 mL

Chilled’s Top Ten Drops

Chilled’s Top Ten Drops is a monthly editorial series highlighting the most exciting new releases in the world of spirits and mixology. Designed for bartenders, brand partners, and enthusiasts alike, the series celebrates craftsmanship, innovation, and the art of today’s cocktail experience.

The post Chilled’s Top Ten Drops — November 2025 appeared first on Chilled Magazine.

Source: Mixology News

World-renowned Dancing with the Stars pro and Traitors star Maks Chmerkovskiy is expanding his Napa Valley, California-based premium vodka brand, Tetya KAPA, to the east coast.

Photos by Benjo Arwas

The handmede, boutique-style spirit is crisp, clean with subtle hints of grain and a faint sweetness. Here’s what he had to tell Chilled.

Tell us about the projects you are working on.

Right now, I’m incredibly proud of what we’re building with Tetya KAPA Vodka. It’s a deeply personal project—named after my aunt, a symbol of strength and tradition in my family. We launched KAPA, which is the only vodka distilled and bottled in the Napa Valley region, not just to make another vodka, but to honor where I come from and how we connect over a great drink. I’m also still heavily involved in dance—through our Dance with Me studios and you can still find me on your TV screens, but KAPA has become a creative passion that connects my Ukrainian roots with where I am today.

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

Family time is everything. I love just being at home with Peta and the kids—playing outside, cooking dinner, even those chaotic bedtime routines. When I can, I’ll unwind with a good drink, some music, and conversations that don’t involve schedules or rehearsals. That balance is essential for me.

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

I gravitate toward places that feel real—good energy, a thoughtful menu, and ideally, something with a little European flair. I love a cozy neighborhood spot where they know your name, but I also appreciate a fine dining experience when the occasion calls for it.

What types of dishes do you typically order?

I’m a sucker for comfort food with soul. Anything that’s well-seasoned, hearty, and rooted in tradition. I love Eastern European flavors—braised meats, fresh herbs, bold spices—but I’ll also never say no to a well-done pasta or grilled seafood.

Any favorite bars?

There are a few speakeasies in L.A. and New York that I love for their vibe and creativity. But honestly, some of my favorite “bars” have been at home—good friends, great music, and KAPA cocktails flowing. That’s my kind of bar experience.

What drinks do you order when out? Favorite drink?

I like to keep it simple and clean. A KAPA martini with a twist, or just vodka on the rocks with a slice of cucumber. It’s smooth enough to enjoy straight, since it’s made from Sauvignon Blanc grapes, which was exactly the point. I want a drink that enhances a moment, not masks it.

Do you prepare drinks at home?

Absolutely. I enjoy the ritual of it. Whether it’s making a drink for myself after a long day or mixing something fun for guests, I love the creativity behind it. I’ve even been experimenting with infusions using KAPA—fresh herbs, citrus, spices—it’s become a little bit of a hobby.

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

It starts with Tetya KAPA Vodka but I also stock the usuals with some tequila and wine. But I also stock great mixers, fresh garnishes, and a few choice liqueurs so I can make anything from a classic martini to a seasonal cocktail. I keep it elevated but accessible. No pretense—just good drinks, well made.

Have you ever been a bartender?

Not professionally—but I’ve bartended plenty of parties! It’s actually one of my favorite things to do when we host. I love playing that role—serving friends, telling stories, mixing drinks. It’s social, it’s expressive, and it brings people together. What’s not to love?

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

I’d share a glass of KAPA with my grandfather. He passed before he could see all this. He was a pillar in our family, and I think he’d appreciate not just the vodka, but the meaning behind it. I’d want to toast to legacy, to family, and to the journey we’ve all been on.

The post Chillin’ With DWTS Maksim Chmerkovskiy appeared first on Chilled Magazine.

Source: Mixology News

Instagram-worthy drinks aren’t just for show—they’re flavor-packed, too.

Bartenders are pushing the boundaries of presentation, turning cocktails into miniature works of art. From eye-popping layers to delicate floral garnishes, here’s how the pros are making drinks that delight both the palate and the ‘gram.

1. Layered Shots – Colorful, Balanced, and Eye-Catching

Layered shots are the ultimate “look at me” cocktail. Each carefully poured ingredient holds its place, creating a gradient of hues that’s almost too pretty to drink. Gimmie Some More is a s’mores-inspired layered shot that stacks chocolate, marshmallow, and toasted goodness. It’s sweet, indulgent, and, of course, photogenic.

2. Creative Ice – Slow-Melting Clarity and Craft

Big, crystal-clear ice cubes aren’t just functional—they’re a statement. Slow-melting ice chills your drink without watering it down and adds a sculptural, visual element. Want to nerd out on ice science? Learn more about ice mastery from Camper English in How to Make Awe-Inspiring Ice in Cocktails.

3. Floral Garnished Martinis – Herbaceous, Fragrant, Stunning

Floral garnishes elevate martinis, adding aroma, elegance, and a pop of color. A delicate touch can turn a classic cocktail into a full sensory experience. Tito’s Rosé Martini is crowned with a rose petal, giving you that delicate, fancy vibe without trying too hard. Bonus: it smells as dreamy as it looks!

4. Edible Glitter or Dust – Shimmer Without Changing Flavor

Glittery cocktails bring sparkle and celebration to the glass while leaving the flavor untouched.
Crescent Shine uses a glittery simple syrup for subtle shimmer, while 24k Gran Coramino Margarita takes it to the next level with gold brew glitter inside the drink and on the rim. Yes, it’s as extra as it sounds… and we love it.

5. Foam Tops – Texture and Visual “Wow” Factor

Foam isn’t just for coffee—cocktails get in on the fun too, and bartenders can infuse it with flavors, colors, and aromas to enhance the sensory experience. Lavender Kiss tops off a drink with soft pink lavender foam and Virginia Sunryes goes bold with a deep red wine foam.

6. Deconstructed/Interactive Cocktails – Guests as Mixologists

Some cocktails want you involved. Bars all over are becoming more interactive in more than one way. DIY stations let you mix spirits, choose garnishes, and shake or muddle to your heart’s content. Table-side preparation brings the bar to you, letting bartenders guide you through smoking, muddling, and garnishing. Cocktail workshops take it even further—learn, sip, repeat. Feeling extra? Get interactive with smoke here.

The post 6 Cocktail Hacks for Drinks That Taste as Good as They Look appeared first on Chilled Magazine.

Source: Mixology News

Crafted with warmer evenings and skyline views in mind, this vibrant cocktail from Nuvolé TwentyTwo is an ode to tropical indulgence with a touch of finesse.

Bar and General Manager Brian Mastay combines Cazadores Reposado, house-made Velvet Falernum, Pineapple Juice, Tropical Syrup, and fresh lime, shaken and served over ice in a rocks glass. A pineapple wedge and dehydrated lime garnish complete the presentation for a bright and balanced cocktail.

Tequila

Last Call

Ingredients

• 1 ½ oz. Cazadores Reposado
• 1 oz. house-made Velvet Falernum
• ¾ oz. Pineapple Juice
• ½ oz. house-made Tropical Syrup
• 1/4 oz. Lime Juice

Preparation

1. Shake all ingredients together well.
2. Strain over fresh ice into a rocks glass.
3. Garnish with a pineapple wedge and dehydrated lime.

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The post Last Call appeared first on Chilled Magazine.

Source: Mixology News

Bartenders this year have been taking drinks to the next level with bold, creative flavor boosters. Try them in your cocktails to elevate your at-home or bar experience!

1. Homemade Bitters

The options are endless. A few dashes can transform a cocktail, balancing sweetness, acidity, and spirit-forward flavors. From classic aromatic bitters to experimental DIY blends featuring coffee, cocoa, or tropical spices, crafting your own lets you tailor your drink exactly to your taste (DIY Bitters).

2. Exotic Citrus

Brighten cocktails instantly with fruits like yuzu, calamansi, or finger limes. Their vibrant acidity and unique aroma can turn a simple highball into a standout sipper. Try the Yuzu Pineapple Inferno, made with Monin Yuzu Syrup, or Double Down, which features a Kumquat-Calamansi Cordial for a tart, tropical punch.

3. Herbal Shrubs

Tart, layered, and visually striking, shrubs are making a serious comeback. Vinegar-based syrups infused with herbs, fruits, or spices create cocktails with depth and complexity. Learn more in The Secret to Making Killer Shrubs.

4. Infused Spirits

Take a base spirit and infuse it to add dimension and nuance! Hibiscus-infused reposado tequila shines in the Rosarito, bacon-infused bourbon brings smoky richness to the Yardbird Old Fashioned, and fig leaf-infused gin adds a subtle herbal complexity to The Wasp.

5. Fermented Mixers

Kombucha, tepache, and lightly sour ferments are making waves for their tang, effervescence, and digestive benefits. The Yuzu Tepache combines pineapple and spice, while kombucha cocktails introduce funk and fizz without the heaviness of soda.

6. Spiced Syrups

Warm spices like cinnamon, clove, and cardamom are back in a big way. Whether it’s a cinnamon spiced simple syrup in a fall-inspired martini or a bright, floral cardamom syrup in a gin cocktail, these syrups add aromatic depth and seasonal warmth.

7. Micro Herbs

Tiny but mighty, micro herbs add aromatic lift and visual appeal. Muddled cilantro provides a fresh, bright note that elevates every sip, showing how a small garnish can make a big impact.

The post 7 Game-Changing Ingredients That Make Cocktails Pop appeared first on Chilled Magazine.

Source: Mixology News

Some bottles are meant to be shared. A single cask spirit isn’t just a pour, it’s proof that rarity, character, and craftsmanship can turn a winter evening into a moment people never forget.

When the air turns cold and the holidays draw family and friends closer, few drinks are more comforting than the rich depth of a quality spirit, well-aged in wooden barrels, whether Cognac, Armagnac, Calvados, or single malt whisky. A one-of-a-kind bottle has the power to elevate any gathering. It doesn’t whisper special, it announces it.

For hosts, collectors, or anyone who loves sharing meaningful experiences, imported single cask spirits offer something a standard bottle simply cannot: a singular expression of time and territory, never to be repeated. Whether toasting a new year, celebrating a milestone, or settling into a quiet evening by the fireside, a single cask selection says, I brought something rare, and I brought it for us.

Why Single Cask Spirits Impress

Unlike blended or batched releases, which are crafted for consistency and volume, single cask spirits are drawn from one remarkable barrel, hand-selected for its personality and bottled in extremely limited quantities. No blending. No masking. No second chance. What’s in the glass is unique, shaped by wood, climate, cellar, and time.
From Barrel to Bottle

Single cask spirits are those that stand alone—like original artwork, they are rare, extraordinary, and impossible to duplicate. Heavenly Spirits curates just such selections—each cask chosen by Christine and Dan Cooney alongside the artisans they represent. These independent French producers craft small-lot expressions that showcase regional identity, family tradition, and deep respect for time.

“The process starts when we ask a producer to share several unique barrel samples with us. After a series of tastings, usually on-site, we will narrow the selection down to two or three outstanding options,” says Christine Cooney, Co-Owner of Heavenly Spirits.

Some single casks stand out for their unique barrel aging. Armorik Whisky finished in Dartiaglongue Armagnac barrels creates a whisky with overtones of rich fruit, nuttiness, and spice. Claque-Pépin Calvados finished in Distillerie du Peyrat Cognac casks meld two fruit spirits profiles, apples and grapes, into an exceptional spirit. “Starting with a seductively appealing fruit and vanilla nose, the first sip is packed with deep and flavorful complexities, unlike any calvados we had previously tasted, with baked apple, marzipan and toasted spices,” says Daniel Cooney, Co-Owner of Heavenly Spirits.

“We knew right away this was a rare and exceptional spirit that needed to be bottled and shared as a solo act.”

Tasting More than Just Drinking

Savoring spirits like these provides the opportunity to slow life down and appreciate the art of living. You’re not just quaffing a cocktail, or downing a shot, you’re pouring from a barrel that existed only once, influenced by the soil where the fruit or grain grew, the cooper who crafted the hand-selected oak into a barrel, the master distiller operating the still, and the patient years it rested in a quiet cellar. For enthusiasts, that uniqueness is thrilling. For newcomers, it feels like being let in on a secret. Tasting a single cask spirit can help cultivate a deep appreciation for the nuances of fruit and grain, barrel aging techniques, and the craftsmanship behind the spirit.

Below is a selection of winter-worthy single casks curated by Heavenly Spirits; each one bold, memorable, and ideal for holiday sharing.

Single Cask Winter Selections

Jean Fillioux Single Cask 212 — Cognac Grande Champagne

Style: Candied, elegant, and aromatic

Why It Stands Out: Single cru, no sugar, no chill filtration, only 450 bottles, 128 remaining

From a five-generation estate in the heart of the Grande Champagne’s “Golden Triangle,” this cask offers notes of candied orange, vanilla, honeysuckle, and rancio. Naturally sweet wood tones carry through a lively palate of pear, marmalade, and spice. It’s a graceful fireside Cognac; refined enough to impress a connoisseur, welcoming enough to share with a curious guest.

Chairman’s Trophy, 97 points, Top 100 Spirits 2021

“A wonderfully complex nose bends flavors of stained sandalwood, toasted almond, orange pastry, and white chocolate. The palate is equally exemplary and provides a strong impact before a long and undulating finish.” (Ultimate Spirits Challenge, 2021)

Jean Fillioux Single Cask 96-1 — 26-Year Cognac Grande Champagne

Style: Mature, complex, contemplative

Why It Stands Out: 26 years in oak, only 504 bottles, 416 remaining

Distilled in 1996 and aged in second-fill Limousin oak, this is a Cognac for long conversations and slow evenings. Expect madeleine pastry, candied citrus, beeswax, prune, and tobacco, finishing with candied orange and hints of black cherry. This is the kind of bottle you open with people who will savor its depth and complexity.

Claque-Pépin XO Single Cask #077 — Organic Calvados

Style: Spiced, powerful, orchard-driven

Why It Stands Out: 100% organic, Cognac-cask finish, 61% ABV cask strength, only 432 bottles, remaining

This cask marries Normandy apples with the richness of an organic Cognac barrel from Distillerie du Peyrat. Bold spice, fruit compote, vanilla, and dried orchard fruit make it a perfect après-ski or post-dinner pour, especially for whisky drinkers who want to discover Calvados. Don’t be fooled by the ABV, this Calvados sips smooth and will leave you wanting more.

Hontambère Armagnac Ténarèze 1992 — Rare Armagnac Collection

Style: Earthy, fruity, and deeply traditional

Why It Stands Out: Cask strength, 31 years in oak, only 200 bottles, 111 remaining

From the rural heart of Gascony, this 1992 Ténarèze vintage brings prunes, vanilla, licorice, forest floor, ripe banana, and lemony lift. A true “time capsule” bottle, it represents Armagnac at its most authentic and age-worthy, ideal for those who love heritage spirits with real soul.

Bastille 1789 Single Cask 096 — French Single Malt

Style: Round, fruit-forward, and warming

Why It Stands Out: Bordeaux wine cask maturity, bottled at 56.7% ABV, only 240 bottles, 172 remaining

Malted grains, ripe berries, cocoa, almond, and subtle peat make this a superb winter whisky. Finished in prestigious Bordeaux wine barrels, it’s powerful yet elegant, a great choice for whisky drinkers who want something French, independent, and distinct from Scotch tradition.

Armorik Pineau des Charentes Finish — Breton Single Malt

Style: Lush, fruit-forward, honeyed

Why It Stands Out: Limited to 438 bottles, 79 bottles remaining, unique Pineau des Charentes finishing

This US-exclusive Breton single malt bursts with red grapes, figs, peaches, and raisins, supported by caramel, spice, and a long wine-influenced finish influenced by the Pineau des Charentes cask. A “crowd-pleaser for connoisseurs,” it’s an ideal bottle to open after a holiday meal.

93 points

“This French single malt finished in a Pineau des Charentes wine cask is a US-exclusive bottling for Armorik. The nose is fruity and complex with hints of red grapes, blueberries, and peaches balanced by touches of raisins and figs underneath. The taste is thick, oily, and rich with a spicy burst of clove on top of fresh fruits, figs, and raisin bread. The finish is long with subtle spices and hints of fruits. Very nice!” (WhiskyCast May, 2019)

Armorik Armagnac Finish — Breton Single Malt

Style: Bright, citrusy, and aromatic

Why It Stands Out: Finished in Bas Armagnac casks from historic Dartigalongue, only 624 bottles, 127 bottles remaining

Citrus, vanilla, mirabelle plum, almonds, pepper, and pastry notes make this finish-driven whisky both elegant and surprising. It’s a conversation-starter and an excellent bridge between brandy lovers and whisky lovers at the same table.

4 stars, Highly Recommended

“Entry is delicately sweet and maple-like — the sweetness comes from an irrepressibly fruity ripeness that reminds me most of blackberry jam…in all, a well-knit flavor profile that extends into the satisfying finish as the taste turns drier, leaner, and nutty. In my view, the best Armorik I’ve had to date. Lovely.” (Paul Pacult, Spirit Journal 2017)

The Final Toast

Winter invites us to slow down, gather close, and savor. A single cask spirit fits that rhythm perfectly. It’s intimate. It’s memorable. And it turns a shared moment into something unforgettable. This holiday season don’t just raise a glass. Raise a glass that could only have come from a single barrel, in a single place, at a single moment in time. After all, the best winter warmers don’t just fight the cold—they create warmth worth sharing.

Check out these spirits and more at Chilled’s Holiday Gift Guide.

For more information on Heavenly Spirits Single Cask Selections or any of their other fine spirits, please contact Daniel Cooney at Heavenly Spirits

address: 59 Main Street – Lakeville, MA 02347 USA

phone: (508) 947-9973

website: www.heavenlyspirits.com

The post More Than a Standard Pour: The Case for Single Cask Spirits This Winter appeared first on Chilled Magazine.

Source: Mixology News

Lorenzo Rocci began his career making coffee, but his curiosity soon led him into the world of mixed drinks and cocktails.

Early on, he was fortunate to have two mentors who deeply influenced his craft during those formative years. With their guidance, and through his own exploration, Rocci developed a passion not only for creating cocktails, but also for uncovering the stories behind them and sharing those narratives with guests and colleagues alike. Below, Rocci shares insights into his journey, his creative process, and his perspective on where cocktail culture is headed.

Where do you tend bar now? What makes it unique?

I am currently the Beverage manager for the resort at The Pelican Hill, a beautiful property on the Newport Coast. I oversee three exceptional bars and two exquisite restaurants. With breathtaking views of the ocean and golf course, our guests can indulge in carefully crafted cocktails and extensive wine selection by the glass and bottle. Having three bars adds variety and excitement to the resort by offering different themes and spirits selections in each location.

This creates a vibrant and engaging environment for guests -resort guests and locals – to explore and discover new experiences. Whether it’s relaxing with a tropical drink by the pool, enjoying a craft cocktail in the main bar, or sipping on a fine wine at the elegant, elevated bar and restaurant next to the golf club, the options are endless. Having multiple bar options provides a dynamic atmosphere that keeps guests entertained throughout their stay.

Who has been most influential in your development as a bartender?

My family has played an integral role in shaping my life, providing unwavering support for my decisions. In addition, my early mentors Domenico Maura and Arterio Fortuna ignited a passion within me for the hospitality industry by sharing anecdotes of the Italian drinking culture and La Dolce Vita from the 1900s to present. Their storytelling inspired me to pursue my dreams in this field. Throughout my career, I found inspiration besides multiple bartenders of our generation, from chefs and team members I met and that during our daily meetings truly inspired me.

Their creativity, dedication, and passion for their craft motivated me to strive for excellence and never settle for an “ok” outcome. I learned that good teamwork and a supportive environment can make all the difference in achieving great results. Hence, I constantly strive to bring these values into my work as a bartender, aiming to create a positive and dynamic atmosphere for my colleagues and customers alike.

Do you have any advice for novice/ at home bartenders?

To become a professional bartender, one should start with mastering the classics, establishing foundations, and continuously seeking to learn and grow. However, the most crucial aspect of being a great bartender is to prioritize being a great person, whether it be through delivering excellent customer service, fostering a welcoming environment, or simply being kind and respectful to those around you. Therefore, it is essential to prioritize both craft and character to succeed in the industry.

For home bartender, I would say, have fun! buy some books like “gentleman’s companion of C. Baker or Savoy cocktail book” there’s a lot of 3/4 ingredients cocktails… a lot of fun making and rediscovering them.

What is your favorite ingredient right now and why?

Lately, I’ve been enjoying working with mushrooms and licorice barks in different ways, not just as strong flavors in a drink. Mushrooms bring fantastic umami qualities and a plethora of flavors, while licorice bark adds a unique touch. By using these ingredients as small components in my creations, they play a unique role in the final drink.

How do you go about creating a cocktail? Is there a specific process or simply a moment of inspiration?

I get inspiration constantly from everything that surrounds me, in and out of work. I surely start with writing a specific flavor or image or anything that inspired me in the first place and then I let my emotion start guiding the first thought. If it’s images or color, then I will translate them into flavors and then eventually income measure/method/glassware and I will start the test phase

Do you have a special technique you use or a tip for making a particular drink?

I love using the throwing technique for several drinks that are suggested sometimes instead as shaking or stirred as I feel that with the throwing you can get the best of both technique, cooling and dilution without the shock of the shaking.

Where do you see the bartending/cocktail culture headed?

We will continue to do better, be more inclusive as a category from any point of view.
Offering better condition for managers, bartenders and waiting staff in order to create a real possibility of growth is definitely a step that will have to be implemented from individual companies and also as a collective movement.

From a cocktail angle instead, paraphrasing what Ian McPherson (Panda and Sons, UK) said, “bartenders have been learning from chefs and we will continue to do so but it’s also time we develop our own techniques.”

I feel we are eager to develop more in flavor and technique, and we will see it in the forthcoming years.

Lorenzo Rocci’s Original Cocktail

Anarchic Garibaldi

Ingredients:

• 1 ½ oz. Roasted Mango-infused Select Aperitivo
• 1 ½ oz. Cocchi Vermouth di Torino
• 2 ½ oz. Cedrata (Tassoni preferably)

Garnish: Orange Foam

Glassware: Highball

Method: Built directly in a highball glass

The post Meet Chilled 100 Bartender Lorenzo Rocci appeared first on Chilled Magazine.

Source: Mixology News

Lorenzo Rocci began his career making coffee, but his curiosity soon led him into the world of mixed drinks and cocktails.

Early on, he was fortunate to have two mentors who deeply influenced his craft during those formative years. With their guidance, and through his own exploration, Rocci developed a passion not only for creating cocktails, but also for uncovering the stories behind them and sharing those narratives with guests and colleagues alike. Below, Rocci shares insights into his journey, his creative process, and his perspective on where cocktail culture is headed.

Where do you tend bar now? What makes it unique?

I am currently the Beverage manager for the resort at The Pelican Hill, a beautiful property on the Newport Coast. I oversee three exceptional bars and two exquisite restaurants. With breathtaking views of the ocean and golf course, our guests can indulge in carefully crafted cocktails and extensive wine selection by the glass and bottle. Having three bars adds variety and excitement to the resort by offering different themes and spirits selections in each location.

This creates a vibrant and engaging environment for guests -resort guests and locals – to explore and discover new experiences. Whether it’s relaxing with a tropical drink by the pool, enjoying a craft cocktail in the main bar, or sipping on a fine wine at the elegant, elevated bar and restaurant next to the golf club, the options are endless. Having multiple bar options provides a dynamic atmosphere that keeps guests entertained throughout their stay.

Who has been most influential in your development as a bartender?

My family has played an integral role in shaping my life, providing unwavering support for my decisions. In addition, my early mentors Domenico Maura and Arterio Fortuna ignited a passion within me for the hospitality industry by sharing anecdotes of the Italian drinking culture and La Dolce Vita from the 1900s to present. Their storytelling inspired me to pursue my dreams in this field. Throughout my career, I found inspiration besides multiple bartenders of our generation, from chefs and team members I met and that during our daily meetings truly inspired me.

Their creativity, dedication, and passion for their craft motivated me to strive for excellence and never settle for an “ok” outcome. I learned that good teamwork and a supportive environment can make all the difference in achieving great results. Hence, I constantly strive to bring these values into my work as a bartender, aiming to create a positive and dynamic atmosphere for my colleagues and customers alike.

Do you have any advice for novice/ at home bartenders?

To become a professional bartender, one should start with mastering the classics, establishing foundations, and continuously seeking to learn and grow. However, the most crucial aspect of being a great bartender is to prioritize being a great person, whether it be through delivering excellent customer service, fostering a welcoming environment, or simply being kind and respectful to those around you. Therefore, it is essential to prioritize both craft and character to succeed in the industry.

For home bartender, I would say, have fun! buy some books like “gentleman’s companion of C. Baker or Savoy cocktail book” there’s a lot of 3/4 ingredients cocktails… a lot of fun making and rediscovering them.

What is your favorite ingredient right now and why?

Lately, I’ve been enjoying working with mushrooms and licorice barks in different ways, not just as strong flavors in a drink. Mushrooms bring fantastic umami qualities and a plethora of flavors, while licorice bark adds a unique touch. By using these ingredients as small components in my creations, they play a unique role in the final drink.

How do you go about creating a cocktail? Is there a specific process or simply a moment of inspiration?

I get inspiration constantly from everything that surrounds me, in and out of work. I surely start with writing a specific flavor or image or anything that inspired me in the first place and then I let my emotion start guiding the first thought. If it’s images or color, then I will translate them into flavors and then eventually income measure/method/glassware and I will start the test phase

Do you have a special technique you use or a tip for making a particular drink?

I love using the throwing technique for several drinks that are suggested sometimes instead as shaking or stirred as I feel that with the throwing you can get the best of both technique, cooling and dilution without the shock of the shaking.

Where do you see the bartending/cocktail culture headed?

We will continue to do better, be more inclusive as a category from any point of view.
Offering better condition for managers, bartenders and waiting staff in order to create a real possibility of growth is definitely a step that will have to be implemented from individual companies and also as a collective movement.

From a cocktail angle instead, paraphrasing what Ian McPherson (Panda and Sons, UK) said, “bartenders have been learning from chefs and we will continue to do so but it’s also time we develop our own techniques.”

I feel we are eager to develop more in flavor and technique, and we will see it in the forthcoming years.

Lorenzo Rocci’s Original Cocktail

Anarchic Garibaldi

Ingredients:

• 1 ½ oz. Roasted Mango-infused Select Aperitivo
• 1 ½ oz. Cocchi Vermouth di Torino
• 2 ½ oz. Cedrata (Tassoni preferably)

Garnish: Orange Foam

Glassware: Highball

Method: Built directly in a highball glass

The post Meet Chilled Ambassador Lorenzo Rocci appeared first on Chilled Magazine.

Source: Mixology News

SommCon San Diego 2025 was held this year at the Rancho Bernardo Inn. The event brought together wine, beer, and spirits professionals from across the globe for three immersive days of education, tasting, and industry networking.

SommCon serves as both a professional conference and a trade expo. Uniting a balanced mix of importers, producers, buyers, hospitality leaders and sommeliers who share the same goal of exploring wine, spirits, and the ever evolving landscape of the beverage world.

This year’s program was a balance of educational seminars, tasting panels, and sensory experiences. Additionally, pre-conference programs included a two-day Somm Intensive Course and a two-day Champagne Specialist Course that were offered at an added rate.

Attendees participated in masterclasses on topics such as volcanic terroirs, blind tasting like a Master of Wine, and Women in Whiskey. Global wine regions that deserve our attention, like Itata and Irpinia, were featured, as well as seminars on the growing influence of sustainable and regenerative viticulture—a movement that needs to be given as much attention as possible in the current climate. Sessions also explored many of the challenges the industry now faces, such as staffing shortages, shifting consumer preferences, and the rapidly growing category of low-to-no alcoholic beverages. All the sessions offered practical takeaways—skills, strategies, and knowledge that will have an immediate benefit in advancing attendees careers and businesses.

Also included at the conference, the Beverage Expo hosted a large professional trade tasting that showcased hundreds of brands of wine, beer, spirits, and non-alcoholic options. Buyers from restaurants, hotels, and retail had the opportunity to interact directly with producers and importers to sample products and build new business relationships.

Sustainability, authenticity, and innovation were reflected throughout the three days. As both a marketplace and a classroom, SommCon is an influential gathering for anyone in the beverage profession to come and spend time with mentors and peers, while elevating your expertise and staying ahead of the curve.

The atmosphere was one of professional development mixed with shared interests and a large dose of fun! All in all, SommCon was a conference centered on the serious business of wine that didn’t take itself so seriously that it lost the true joy of what really matters in this industry—appreciating the love, hard work, and incredible passion that goes into crafting the exceptional liquid we all love! Cheers to the wonderful world of wine! Looking very forward to SommCon 2026!

The post What We Learned at SommCon, San Diego this Year appeared first on Chilled Magazine.

Source: Mixology News

You wouldn’t run a bar without knowing your inventory, your costs, and your profit margins.

So why are you running your financial life without a plan? It’s time to stop winging it and start winning it. Here’s how to build a financial game plan that actually works with your hospitality lifestyle—not against it.

Step 1: Build Your Foundation Emergency Fund First.

Remember that $4,150 we found by cutting your post-shift spending in half? That’s your starting point. Aim for 3-6 months of expenses because in hospitality, slow seasons and unexpected closures happen.

Basic protection next. Get that simple life and disability insurance we talked about. You can’t build wealth if one injury wipes you out financially.

Step 2: Create Your Wealth-Building Strategy

Now the fun part—making your money multiply!

Immediate income replacement: That Roth IRA with index funds? Start with whatever you can afford monthly. Even $50 consistently beats $200 sporadically.

Long-term wealth protection: Consider that IUL for dual benefits—life insurance now, tax-free cash value later. Perfect for irregular income since you can adjust payments.

Conservative growth: Look into annuities once you’ve got the basics covered. Think of it as creating your own pension plan.

Step 3: Scale Your Income

Your wealth plan isn’t complete without growing your income. Use those side hustles we discussed—private bartending, event consulting, leveraging your hospitality skills into scalable businesses.

The Key: Reinvest profits from your side income back into your wealth-building accounts. Don’t lifestyle-inflate; wealth-inflate instead.

Step 4: Connect the Dots

Here’s how it all works together:

• Emergency fund protects your plan from derailing
• Insurance protects your earning ability
• Retirement accounts grow your wealth tax-efficiently
• Side income accelerates everything
• Conservative investments provide stability

The Wake-Up Call

Your coworkers are still living paycheck to paycheck at 45, complaining about their backs and wondering where the money went. Don’t be them. You’ve got something they don’t: a plan. While they’re hoping things get better, you’re making them better. While they’re waiting for the perfect moment to start, you’re already building. Your financial game plan isn’t just about money—it’s about freedom. Freedom to work because you want to, not because you have to. Freedom to say no to toxic managers, bad shifts, and places that don’t respect you.

Stop managing your money like amateur hour. Start building wealth like the professional you.

The Savvy Bartender

Turn your craft into career growth and a secure financial future with Jonathan Turner, our expert bartender in savings, side hustles, and smart strategies to help you plan your next pour.

Jonathan Turner spent over 20 years mastering the hospitality industry from the ground up. From washing dishes in the back to leading operations as GM and Food & Beverage Director, he’s experienced every level of the business. After building a successful career in hospitality, Jonathan made a strategic transition into financial services as an Independent Life Insurance Agent and hospitality consultant, discovering that his relationship-building and problem-solving skills translated perfectly into helping others build financial security.

Now Jonathan uses his insider knowledge to help hospitality workers overcome the unique financial challenges of irregular income, lack of traditional benefits, and industry lifestyle demands. His mission is simple: show hospitality workers that they don’t need corporate benefits or a 9-to-5 job to build real wealth. Having walked every step of the hospitality path himself, he speaks the language, understands the challenges, and knows exactly what it takes to build lasting financial freedom. He’s not your typical financial advisor—he’s someone who’s been where you are and successfully built the financial life you want

The post Bottles, Bills, and Benefits: Why You Need a Financial Game Plan appeared first on Chilled Magazine.

Source: Mixology News