The Beverage Network’s 2013 10 Mixologists to Watch

Posted on | August 31, 2013   Bookmark and Share
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text by Jack Robertiello | photography by Andrew Kist

One has a hankering to be a lounge singer; another contemplates life while tending 100,000 bees in her backyard; yet another thinks Adam Smith’s The Wealth of Nations is a killer read. Another makes drinks after consulting with a voodoo priestess.

They are many different things, in other words, but the ten people profiled here in their own words are also great bartenders; in fact, they are Ten Mixologists to Watch, a national assortment of hard-working, fast-pouring drink shakers who, through diligence, inspiration and persistence, have managed to stand out in the crowded contemporary bar scene.

Drawn annually from the list of apprentices who recently did yeoman’s duty chopping ice, juicing fruit and dispatching other behind-the-scenes barback tasks in New Orleans during “Tales of the Cocktail,” these ten exemplify what modern bartending is about: combining basic skills and a deep knowledge of ingredients and drink history with a drive to hone service and the need create something new in the glass.

For the past nine years, The Beverage Network has acknowledged the future of bartending by selecting these Mixologists to Watch. Fittingly, we gathered this year’s coterie just prior to the happy chaos of Tales in the cocktail destination Cure, which is overseen by Neal Bodenheimer and is part of the group that also features Bellocq at the Hotel Modern and the just-launched rum mecca Cane & Table. Since opening in 2009, Cure has become known for its cultured setting, civilized “house rules” and carefully curated cocktails that showcase creativity while paying homage to the craft.


Time to brag: What makes you a good bartender?
I am 100% hospitality first. I take my craft seriously, and I can certainly make a delicious and well-balanced cocktail, but I know my guests come back to me because they have a great experience, not just a great drink.

What’s particularly interesting about the drinks in Boston?
The level of professionalism and care that goes in to the cocktails in Boston continues to blow my mind. The attitude across the board seems to be, if you are going to do something, do it well, and exceed expectations.  

What one thing would you change about bartending in the U.S. today?
It seems really easy to get caught up in the craft, the festivals, the media, and even the new found “idolization” of the bartender. I think it’s super important not to forget why we are all in this in the first place…the guest. I cannot stand sitting in a bar where the bartenders take themselves too seriously and make the guests feel stupid. Unfortunately I see it a lot.

When you work on crafting a new drink, what’s uppermost in your mind?
No matter what the spirit or flavor profile, balance is always the most important thing. Anyone can put booze in a glass and call it a drink, but the addition of balance is what elevates the drink to a proper “cocktail.”

Recent drink innovation that excites you the most?
I have always been a huge fan of Tiki drinks and culture, and I am so glad people aren’t scared to drink umbrella drinks when they aren’t on vacation.

If you weren’t tending bar, what would you be doing?
This started as a joke, but honestly I think I’d make one hell of a lounge singer. No, seriously…if anyone’s looking, let me know.


What makes you a good bartender?
I think I am an affable person, approachable. I like to make my guests feel at ease while they are sitting at my bar. So often in the cocktail setting, if a guest is not experienced, they can be intimidated. I like to take the pretension out. It’s just drinks. Awesome drinks, to be sure. But we’re not at a fine art museum.  

What one thing would you change about the bar business in the U.S. today?
Many bartenders work without health insurance.  I can’t count the number of benefits, Kickstarter campaigns and outright pleas for financial help I’ve seen from our fellow workers who have been injured on the job. It just isn’t right. Most bartenders don’t have sick time, vacation or insurance built into their employment as many other professions do.

When you work on crafting a new drink, what’s uppermost in your mind?
Foremost in my mind is balance. I’ve been known lately for creating “concept drinks,” wherein I take an idea and apply it to drink making. This can be a flavor idea, a cheeky name, what have you. But before the actual mixing comes in, I have an idea of where I want to end up.

Who do you most admire in the restaurant/bar business?
I am a fan of Phil Ward [of Mayahuel]. I was aware of his work before I moved to New York, and have since seen his influence at each establishment where I have worked. He’s a consummate weirdo with an acute palate and a voracious appetite for knowledge.  

Recent drink innovation that excites you the most? That bores you? That makes you scratch your head?
I had a good time this spring clarifying drinks. Barrel-aged drinks bore me. And I’m still trying to figure out why carbonated cocktails were a good idea.

If you weren’t tending bar, what would you be doing?
I prefer not to think about it.


What one thing would you change about bartending in the U.S. today?
I would change the way we stand behind the bar. We should always be facing toward our guest when we are discussing something. Our patrons should never have to call out to us for something. If we are facing them we can anticipate their needs better.

What makes you a good bartender?
I think I offer my guests understanding. The people who love you don’t always understand you, so I think that it is the greatest gift a bartender can give. I listen, without judgment, and find a way to understand my patron’s point of view. Sometimes all it takes is a little bit of kindness to help someone make it through the day.

Recent drink innovation that excites you the most?
Cocktails have been such fun this past year. Sno-cones and push-pops and alco-pops have made me feel like a kid again.

What’s particularly interesting about the drinks in Los Angeles?
I happen to have a huge crush on the cocktail community in LA. People are taking risks; sometimes we fail, but when we succeed it is spectacular. This is a city that isn’t afraid to have a point of view when it comes to drink making and we have a group of people who encourage one another to keep trying. I am so very proud to work with these people that I find it hard not to gush about their collective awesomeness.

Who do you most admire in the restaurant/bar business?
The bartender I am most in awe of would be Julio Cabrera. Watching him work is like seeing someone control time itself. If it is someone who can inspire a city to change the way it makes drinks it would be Vincenzo Marianella. LA has a lot to thank that man for, and I am grateful beyond measure that I get to call him a friend.


What are your career goals?
I wouldn’t want to do anything that would take me out of Indianapolis permanently. I love it here and I believe in what we’re doing here. I would love to spend more time educating young bartenders who are just venturing into the field and being a mentor. If I can do something to impact my market in a positive way I will. I’ve always loved to write and have often thought about being a cocktail writer.  

Who do you most admire in the restaurant/bar business?
People like Dale DeGroff, who brought bartending back from the dark ages and carried the torch forward; David Wondrich, who taught us the history of our craft and found many of the recipes once thought lost to the ages; and Charles Joly, who has shown us that humility and hospitality can still go hand and hand even with one the most intricate beverage programs in the world. But at the end of the day, the answer to that question is my owner and close friend, Nicole Harlan-Oprisu. If it wasn’t for the support she’s given me in my career, I wouldn’t be answering this question right now.

Recent drink innovation that excites you  the most?
Quality syrups right now are pretty exciting and a great time saver.  My friends at Indianapolis-based Wilks & Wilson are doing a great job producing great-quality, fresh syrups that really work well in a lot of cocktails.

If you weren’t tending bar, what would  you be doing?
I would probably be working for some economic think tank or in academia. I went to school for economics and unlike most people actually enjoyed it. My friends say I must have had a depressing childhood when I tell them The Wealth of Nations is one of my favorite books of all time.


What’s particularly interesting about the drinks in Portland?
Consumers here have created an environment that demands food and drink be local, fresh, seasonal and sustainable. We have an amazing beer scene, numerous micro-distilleries, are in the middle of one of the most lush wine-producing regions in the U.S. and have arguably the best coffee in the country. When it comes to cocktails, consumers don’t lower their standards. Because of that, bars and restaurants are constantly pushing forward with new innovations, new ice programs, new techniques.  

Who do you most admire in the restaurant/bar business?
I really admire the Bon Vivants of San Francisco. They’ve forced us to think of an industry that revolves around indulgence as a vehicle for charity and positive change. They’ve inspired bartenders to give back to our communities and invest in the young people around us.  

Recent drink innovation that excites you the most?
I’m happy to see that it’s no longer cool to hate vodka. I’m glad to see that craft bartenders are no longer ignoring the largest-selling spirit in the world. It can be a vehicle for so many interesting flavors and I’m excited to see what shows up on cocktail menus around the country.

Your biggest non-hospitality related hobby or pastime is…?
I currently have two beehives and close to 100,000 bees in my backyard. I collect their honey and use it in cocktails throughout the year. No matter how many books you read or blogs you subscribe to, the bees will always teach you. You learn a lot about yourself when you’re surrounded by thousands of bees. Nothing else matters in those moments. There’s no room for worries or “what ifs” or living in the past. The world is very real and you are incredibly vulnerable and powerful at the same time.


What makes you a good bartender?
If I’m a good bartender, it’s because I love every aspect of it.  I love the adrenaline rush of being slammed with customers.  I love when it’s slow and I can just talk to people. I love learning about and teaching about new products and drinks and techniques. I love getting paid to hang out with people, especially in the French Quarter where you never know who is going to walk through the door. I love spending weeks perfecting a drink and then watching people’s reactions to it.  

When you craft a new drink, what’s uppermost in your mind?
When tasting a new combination of ingredients that don’t quite work, there are only two questions to ask: Are the flavors off, or is the balance off? If the flavor is off, you’ve got to find out what ingredients to add or subtract. If the balance is off, you have to adjust proportions. That’s the art. It’s so subjective but at the same time it’s so black and white—the drink will either sell or it won’t.
Who outside the drink business influences your work?
Sallie Ann Glassman is a voodoo priestess who actually doesn’t even drink. There is such a rich history of both voodoo and bartending in New Orleans, but it’s difficult to find much interaction between the two. So I go to her for ideas and inspiration. She pulls down this herb or that resin and tells me about the magical properties. I take the ingredients and try to create tasty drinks while still respecting the religion. I still have a world to learn about voodoo, but I think there is an intriguing potential relationship there and I’m hoping to pursue it further.  
Your biggest non-hospitality related hobby or pastime is…?
Playing the piano. I’ve played since my grandmother started teaching me at age 5. I always did classical, but recently I’ve been getting into jazz.


What makes you a good bartender?
I take pride in making someone else’s night better. Making connections with guests, getting an insight into what they enjoy, and crafting drinks from that information in the forms of classic and custom drinks makes my night. Having a person leave happier than when they arrived, that’s the point of what we do. Them really digging on the drinks–that’s the icing on the cake.

What are your career goals?
I am working with others to get the Virginia chapter of the United States Bartenders Guild up and running. We’re almost there. I take a considerable amount of pride in what we do and that we get to teach others. I’ve also completed distillery school. I’d really like to begin making my own spirits in the future.

When crafting a new drink, what’s uppermost in your mind?
Balance, time, place, inspiration, weather, the person or establishment that I am making it for. I see drinks as I see painting or music. Just about every tint or hue has been blended; all arrangements have been scored. Our history in the craft has set our color wheel or taught us what chords sound well together. It’s up to us to paint the picture, if you will. Take the ingredients and make them shine in new lights and familiar ones as well.  

When not drinking cocktails, what are you drinking?
Agave spirits, High Life or Modelo, coconut water, and lots of micronutrient-rich, slow-extracted juice. Lots of it.

If you weren’t tending bar, what would you be doing?
I’d probably be on a skiff in the Chesapeake Bay studying the ecosystem or doing something with animals… something along those lines.


What’s particularly interesting about making drinks in Hawaii?  
I love the fact that I am in a tropical and somewhat exotic location. I absolutely love to use local fresh ingredients and some of my favorite shopping is done in our Honolulu Chinatown and at the Farmer’s Markets. I get to use fresh local ingredients like lilikoi, soursop, mango, guava, sugar cane, lychee, even cacao grown on the Big Island. And of course, you can’t beat the sweet ripe flavor of the Maui Gold pineapples.

What one thing would you change about bartending or the bar business in the U.S. today?  
The pretentiousness. I do a good deal of traveling and it seems that some are just taking things too seriously. Just have fun with it, be creative, and make a darn good cocktail! What I also can’t stand seeing is reading a menu and knowing that drinks are just put on there with no thought at all—just a salesperson trying to push product.
When you work on crafting a new drink, what’s uppermost in your mind?  
What hasn’t been done yet. I like to use a lot of herbs and savory ingredients–things that normally someone wouldn’t think of finding in their drink, but when they taste it they think Why haven’t I thought of this before?

Recent drink innovation that excites you the most? That bores you?
All things Tiki! I have started to collect vintage Tiki stuff and really just love the nostalgia.  I am dying to open a Tiki bar!
I think what bores me the most is classic cocktails. Don’t get me wrong, I thoroughly enjoy them and definitely enjoy a good Sidecar and Negroni, but I much more enjoy the innovation of using homemade ingredients in ways that aren’t expected.

Finish this sentence: “By the time I’m 40, I’ll be…”  
Just getting started!


What’s particularly interesting about the drinks in the places and city where you work?
I’ve worked really hard to get to the places where I currently work, which are regarded as two of the best bars in the city. That being said, what’s particularly interesting about the cocktails at Death and Co. is the amount of work that goes into every menu that we put out. Individually we present our drinks, and as a team we perfect them. And I’m very humbled to work with such amazing palates.

When you work on crafting a new drink, what’s uppermost in your mind?
Well, I always start with one ingredient that I’m excited about, whether I have been dying to make up a new Calvados-based cocktail or one with a new ingredient that has gotten me excited, like Dolin Génépi. From there, based on that particular juice I try and play off of its nuances.

Time to brag: What makes you a good bartender?
Honestly, I think that my ability to multi-task and do it quickly while still being able to engage my guests makes me not only a great bartender to sit in front of but also a great co-worker.

Who or what outside the drinks business influences your work and how?
Chefs. I try and read about food and their recipes and the extremely complex flavor profiles they work with and try to make drinks influenced by that.

Who do you most admire in the restaurant/bar business?
Someone that I think is completely fantastic is Julie Reiner. I have not had the pleasure of working for her. But she’s a strong female role model in the industry who’s extremely successful and whom I know I can always ask for advice from. I can only strive to be as amazing or as well respected as she is.

Your biggest non-hospitality related hobby or pastime is…?
I’m currently trying to be a roadie for The National. Ha!


What are your career goals?
The first is to run my own bar program and, more importantly, be successful at it. After I am able to run a bar for a few years, I want to step into an ownership role at a bar. This is my ultimate goal and I have been reading and soaking up info from some of my peers here in Chicago on how to approach this goal so it doesn’t end up being just a wish.  

Who do you admire most in the restaurant/bar business?
Mike Ryan, the head bartender at Sable, who has been my mentor in everything cocktail-related. Mike has accomplished a lot in the three-plus years Sable has been around,  plus he makes me look forward to work every day. I admire  his ability to make the changes and tough decisions that need to be made to evolve as a bar and become better with every menu change.

Recent drink innovation that makes you scratch your head?
Cocktails on tap for me water down the whole experience of being at a bar, because a lot of the entertainment is watching the skill of the bartender.

If you weren’t tending bar, what would you be doing?
Doing improv or doing something else that demands a lot of attention.  I am a middle kid so I have that whole “look at me, look at me” complex going.

Finish this sentence: “By the time I’m 40, I’ll be…”  
Part owner of two bars. That or be the host of a show that tours bars around the world and talks about why people should go there. Kind of like a Guy Fieri but without all of the hair dye and terrible shirts. Do people from Food Network read this?  

Every Bourbon Has a Story

Posted on | August 31, 2013   Bookmark and Share
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Taken neat, bourbon aficionados enjoy the high rye content and nuances of Port-barrel finishing in Angel’s Envy. However, like all fine bourbons, it also makes a great Manhattan.

Clever spirits marketing has often trumped authenticity, but the revival of American craft distilleries as well as the classic cocktail renaissance have pumped up the bourbon category, a place where most brands have been doing the same thing for centuries. In essence, consumers’ thirst for genuine products made by real people has led them right back to the founding spirit of the United States.

As the birthplace of bourbon, Kentucky lives and breathes whiskey. The state’s 4.3 million residents are currently outnumbered by aging bourbon barrels (4.9 million); and they lead the nation in bourbon consumption (181 cases per 1,000 adults). The Kentucky economy depends on the spirit, not only because the state’s ten distilleries employ so many people, but also because two million visitors pass through its Bourbon Trail last year.

Americans’ fascination with American whiskey is part epicurean, part curiosity. Who is Pappy Van Winkle? And Booker and Elmer T. Lee, and what are their stories? Behind the labels are the personalities of proud family legacies spanning generations. In the early days, most distillers were also close friends, neighbors and collaborators. In fact, the Beams (Jim Beam) and Samuels (Maker’s Mark) families lived next door to each other for nearly 75 years; Bill Samuels Jr.’s godfather was Jim Beam himself. The Beams are also part of the history of Heaven Hill, founded in 1934 with Joseph L. Beam as an investor and Master Distiller; since then, all of Heaven Hill’s distillers have been members of the Beam family.

Staying on Top of the Shelf

With the success comes pressure on shelf space as bourbon’s popularity has fueled innovation. For retailers and on-premise operators, it means tough decisions as to what brands to carry and how best to train staff on all the variants. “It’s the little things that separate one bourbon from the next,” according the Maker’s Mark Master Distiller Greg Davis. Selling bourbon requires an appreciation for those nuances.

With that in mind, below is a guide to a range of labels—separated into the leading brands and notable small-batch products—each with a story, plus a sense of style. Bourbon, as its most basic, is a whiskey distilled in the United States from a fermented mixture of hot water and grain mash containing at least 51% corn. The exact mash bill is often kept secret by the distiller, but general proportions are usually known and can be very useful when selling; when a consumer prefers a particular brand it makes sense to recommend similar styles based on the mash bill.

Leading Brands

Largely driven by price, these brands make up nearly half the American straight whiskey category and are growing a collective 4.8%. Jim Beam is the leader, bolstered by the runaway success of the flavored Red Stag line. Evan Williams, which just this year announced a new bottle design with Evan Williams’s signature blown into the glass, has had success with a line of flavors as well as their Single Barrel Vintage Bourbon and 1783 Small Batch. The Samuels family’s first line extension paid off: Maker’s 46 (a $10 premium to Maker’s Mark) added 50,000 cases to the franchise. And by quickly defusing the debacle over the short-lived plan to lower the proof of the flagship, Maker’s Mark is still cruising along and, like many in the category, hoping they can keep up supply. Brands below are presented in order of descending volume.

Jim Beam                     [ High Rye ]
Jacob Beam created his first batch of corn whiskey, called “Old Jake Beam,” in 1795, and production has stayed in the family for seven generations. It wasn’t until 1933 that the bottle bore the name “Jim Beam” to honor James B. Beam after he revived the business at the end of Prohibition.

Evan Williams                [ Traditional ]
Kentucky’s first commercial distiller, Evan Williams emigrated from Wales and began selling his bourbon in Louisville in 1783. The brand is now overseen by Heaven Hill’s father-and-son Master Distillers, Parker and Craig Beam, using the same process and traditional recipe.

Maker’s Mark         [ Wheated ]
Bill Samuels Sr. tried jobs as a banker and a car salesman before he had the idea of creating gourmet bourbon in 1954. His wife Marjorie collected 19th century Cognac bottles and pewter, which inspired the name (collectors always looked for quality or “the mark of the maker”). She also designed the bottle, label and red wax seal. Now overseen by Rob Samuels.

Wild Turkey               [ Traditional ]
Founded in 1869 by the Ripy family, Wild Turkey got its name when a distillery executive took some samples on a wild turkey hunting trip in 1940. A year later, his friends asked him for “some of that wild turkey whiskey” and the 101-proof brand was born. Master Distiller Jimmy Russell has overseen production since 1954.

Old Crow               [ Traditional ]
In 1835, Old Crow bourbon became the first bourbon to use the sour mash process, invented by Dr. James C. Crow. Today, this process is a standard part of bourbon production. Old Crow was a favorite of famous historical figures like Ulysses S. Grant, Mark Twain and Jack London.

Old Grand-Dad      [ High Rye ]
The Hayden family began distilling in 1840. Colonel R.B. Hayden created Old Grand-Dad in 1882 in honor of his grandfather, Basil Hayden, who was known for using higher percentage of rye. During Prohibition, Old Grand-Dad was one of the few distilled spirits allowed to be prescribed as medicine.

Small Batch Brands

The term “small batch” was coined by the late Jim Beam Master Distiller Booker Noe in 1992 to introduce four boutique bourbons, now known as Beam’s Small Batch portfolio (Knob Creek, Basil Hayden’s, Booker’s, Baker’s). This segment grew the fastest in 2012, up roughly 12% over the previous year, led by Bulleit (+27%) and Woodford Reserve (+23%). Yet another coup for small-batch brands: Michter’s was named Distiller of the Year by Wine Enthusiast in 2012. There are dozens upon dozens of these often hard-to-find, higher-priced bourbons.

Here are a few highlights, arranged alphabetically:

1792 Ridgemont Reserve  [High Rye]
Celebrating the year in which Kentucky received its statehood, this bourbon is made on the site of the historic 1879 Tom Moore Distillery, which was named after a nearby spring from which it still draws its waters today.

Angel’s Envy                     [ High Rye ]
Former Brown-Forman Master Distiller Lincoln Henderson was talked out of retirement by his son to create Angel’s Envy, which debuted in 2010. Henderson originally wanted to be a doctor, but says “the whiskey business is a much better form of medicine.” They are building a new distillery on downtown Louisville’s “Whiskey Row.”

Baker’s              [ Traditional ]
Part of Beam’s Small Batch Bourbon Collection and named after Baker Beam, Jim Beam’s grandnephew, Baker’s uses a special strain of jug yeast that has been in the family for over 60 years.

Basil Hayden’s                  [ High Rye ]
The higher rye recipe dates back to 1796 and was developed by Basil Hayden, who became associated with this style of bourbon. As part of Beam’s Small Batch Bourbon Collection, a similar recipe was used to launch the brand in Hayden’s
honor in 1988.

Booker’s              [ Traditional ]
Beam Distiller Booker Noe bottled his own signature bourbon in 1987 and gave to friends as a holiday gift. It became so popular he decided to launch it to the public in 1992 as part of his Small Batch Collection. The label, in Booker’s own handwriting, actually contains a small error.

Buffalo Trace     [ High Rye ]
The distillery site dates back to 1870, when it was named O.F.C. Distillery. Then in 1878, former wholesaler George T. Stagg purchased it and it became the George T. Stagg Distillery. Sazerac took ownership  In 1992 and changed the named to Buffalo Trace in 1999, simultaneously launching a bourbon brand of the same name. Over a dozen spirits are produced at the distillery, including acclaimed small batch bourbons W.L. Weller, Eagle Rare, Elmer T. Lee, George T. Stagg, Blanton’s and E.H. Taylor.

Bulleit                    [ High Rye ]
In the 1930s, Louisville tavern keeper Augustus Bulleit disappeared while transporting barrels of his namesake whiskey to New Orleans. Still a mystery to this day, his great-great grandson Tom Bulleit brought the brand back to life in 1987. The original recipe of two-thirds rye and one-third corn would not qualify as a bourbon today.

Elijah Craig             [ Traditional ]
Created at Heaven Hill in 1986 by Parker Beam and Max Shapira. They were inspired by Reverend Elijah Craig, who is credited with accidently coming up with the idea of charring oak after he stored some whiskey in barrels damaged by a fire.

Four Roses                   [ High Rye ]
The brand Four Roses was trademarked by Paul Jones Jr. in 1888 and was immensely popular from the end of Prohibition through the 1950s. Seagram took over the name in 1960 and began marketing Four Roses as a lower-tier whiskey while the distillery’s real bourbon was sent to Asia and Europe. Now owned by Japanese company Kirin Brewing, Four Roses (the good stuff) became available in the U.S. again in 2002 thanks to Master Distiller Jim Rutledge who has overseen production since 1995.

Knob Creek              [ Traditional ]
Knob Creek is named after a creek near the distillery and was created to reflect the style of pre-Prohibition bourbon. The bottle is shaped like a flask and covered in newspaper, like bootleggers used to do.

Larceny                    [ Wheated ]
Distilled in the honor of the legendary John E. Fitzgerald of Old Fitzgerald Bourbon fame; this lawless bonded treasury agent used his special keys to gain access to the best barrels in storage warehouses.

Dating back to 1753, Michter’s was America’s first distilling company, established by rye farmer John Shenk in Schaefferstown, PA. It’s said their rye whiskey was a favorite of General George Washington during the Revolutionary War. Now Michter’s is known for small batch and single barrel bourbons, in addition to its legendary rye and a
new sour mash.

Old Fitzgerald     [ Wheated ]
Old Fitzgerald was first produced in 1870, but only for rail and steamship lines and select private clubs. It was released to the public around 1900. During Prohibition, the brand continued production as one of the few medicinal alcohols. It was acquired by Pappy Van Winkle for $10,000 who changed the recipe, replacing rye with a “whisper of wheat.” Now part of Heaven Hill.


Old Forester                    [ High Rye ]
First bottled 1870 by a former pharmaceutical salesman named George Garvin Brown, who later founded the Brown-Forman Corporation. It has the distinction of being continuously on the market longer than any other brand
of bourbon.

Van Winkle                     [ Wheated ]
Named after bourbon legend Julian “Pappy” Van Winkle Sr., who began his career as a liquor salesman for W.L. Weller & Sons in 1893. In 1910 he acquired the A. Ph. Stitzel Distillery which became Stitzel-Weller around Prohibition. The Old Rip Van Winkle was resurrected by Julian Van Winkle Jr. after the distillery
sold in 1972.

Woodford Reserve     [ High Rye ]
Distilling began on what is now the Woodford Reserve Distillery in 1780, originally established by Elijah Pepper. In 1878 it became the Labrot & Graham Distillery. It was sold the Brown-Forman Corporation in 1941, eventually ceasing to operate until a major renovation in 1993. The Woodford Reserve brand launched in 1996 and has enjoyed double-digit growth every year, prompting a recent decision to expand the facility to house 165,000 more barrels.

Bar Talk: The Second Coming

Posted on | August 31, 2013   Bookmark and Share
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Kyle Mathis, Bar Manager, Taste by Niche, St. Louis

Ted Kilgore is arguably one of the Midwest’s most influential mixologists. So, when the longtime bartender at Taste by Niche, in St. Louis, announced he was leaving to open a new bar, all eyes were on his replacement: Kyle Mathis, a finalist in the 2013 Beefeater 24 USBG National Cocktail Competition. Mathis has an enviable legacy to uphold, but with his experimental inclinations and devotion to classic cocktails, this Kilgore protégé is determined to help make St. Louis one of the region’s most vibrant drink destinations.

THE BEVERAGE NETWORK: You once worked in wine in California. What inspired you to segue into mixology?  

KYLE MATHIS: I started out as a server, and then Ted Kilgore took me under his wing, where I was immersed in cocktails. I’m an intuitive and numbers-based person, so a cocktail’s precise measurements line up with my personality.

TBN: How is the St. Louis bar scene growing?

KM: We’ve got cocktail bars like Taste, Sanctuaria and Blood and Sand. Not only are we seeing more of those, but mainstay restaurants here are putting a focus on their drinks now, so you can seek out quality ones at dinner, too. St. Louis is pretty close behind Kansas City.

TBN: The cocktail program will obviously remain a Taste cornerstone, but what is your personal mission?

KM:  We work on creating a classic cocktail education here. St. Louis is just coming onto the mixology scene, and people here are starting to embrace the standards. As a result, they are also getting more excited about our house originals.

TBN: How do you think Taste has been able to successfully introduce guests to tried and true drinks like the Mint Julep, Daiquiri and Sazerac?

KM: When we launched the classic menu, we also started a happy hour, a social hour from 5:00-7:00pm Tuesday through Friday, and all day Sunday and Monday, where all these drinks are just six dollars. When you can get a beer or a well-crafted cocktail for the same price, one is likely to choose the drink. When they do, they realize they like them. It’s about exposure.

TBN: And what do they seem to be enjoying in particular?

KM: They are latching on to bourbon; it’s number one. Old-Fashioneds and Manhattans are popular, but also bright gin cocktails like the Southside.

TBN: Beyond the classics, Taste offers more than 30 original creations—including some intriguing barrel-aged concoctions—featuring ingredients like Velvet Falernum, Creole bitters and orgeat. How do your guests make that leap?

KM: I veer from the classics by making variations with lesser-known spirits. Instead of just using whiskey as a base, for example, I’ll use whiskey and rum together to usher guests into a different realm. Now, so many whiskey drinkers are open and excited to drink dark, aged rums. People walk into Taste knowing they are going to drink—65% of our sales are in cocktails—so we don’t have a lot of skeptics. It is, however, fun to interact with guests, ask them their preferences and hook them up with the best fit.

TBN: What has been a hit?

KM: Our menu is broken into categories like tart, bright, citrus; tart, spiced, savory; and full, dark, robust, so it’s easy for the customer. One cocktail that’s especially popular is the Curious Flowers, with Hendrick’s Gin, hibiscus, cassis, lemon, Angostura bitters and a housemade orange marmalade topped with sparkling wine. I’m excited now for a barrel-aged bourbon milk punch. The cherry-toasted wood adds tannins and Amaretto-like flavors.

TBN: Is working in tandem with chef and owner Gerard Craft a priority?

KM: We’re very seasonal, so the chef is always changing dishes. The orange marmalade, for instance, happened because he brought in Seville oranges, thinking about them for a charcuterie board. Instead they wound up in a cocktail. 

Somm Sez: Southern Comforts

Posted on | August 28, 2013   Bookmark and Share
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Elise Loehr, Beverage Director/Proprietor, F. Scott’s Restaurant & Jazz Bar and Table 3 Restaurant & Market, Nashville, TN

F. Scott’s, in Nashville’s bustling Green Hills neighborhood, has earned a reputation for delivering quality on many levels: farm-to-table food, elegant atmosphere, friendly service, creative cocktails, well-chosen wines and—apropos of Music City—great jazz. Having established F. Scott’s as a destination, Beverage Director Elise Loehr and Co-Proprietor Wendy Burch opened a second, more casual brasserie, Table 3.

THE BEVERAGE NETWORK: What is a favorite current pairing from your menu and list?
ELISE LOEHR: Crispy squash blossoms stuffed with lamb confit and pimento cheese, drizzled with a strawberry and white balsamic reduction with 2012 Château de Coudray Montpensier “Le Grand Bouqueteau” Chinon Rosé.

TBN: Do you do special wine  promotions on a regular basis?
EL: We host occasional wine or beer tastings for our guests, and we offer half-price wine promotions throughout the slower summer months.

TBN: Do you do wine dinners?
EL: I avoid doing them as much as possible. Dinners tend to be more expensive for the consumer and laborious for the restaurant. I find that tastings offer the better value as well as focus of attention on the wines. Tastings also provide a far greater benefit to the winery, importer, wholesaler or producer showcasing their wine.

TBN: What are some wines that have done especially well for you by the glass?
EL: Cantine Valpane Barbera; Vinchio-Vaglio “La Romantica” Bracchetto; Emile Beyer Pinot Gris; Pali “Huntington” Pinot Noir; Viña von Siebenthal Gran Reserva Carmenere.

TBN: How many distributors do you do business with?
EL: Nine.

TBN: Do you have a system/routine for managing your wine orders?
EL: I usually order twice a week and prefer to send my orders via email or text so that I can reference my orders at any time.

TBN: Do you have a strategy for displaying wines at the restaurant?
EL: We have a sideboard table in the center walkway of our restaurant, where we display and hold all the wines we serve by the glass. The servers actually bring each bottle to the table to pour.

TBN: What recent trends have you noticed in wine?
EL:  Interest in wine has driven an enthusiastic interest in cocktails and beers.

TBN: What tips do you find yourself frequently telling your staff?
EL: Listen to the guest. Find out what they have had recently that they really enjoyed. And most importantly, be the hero by introducing your guest to a less expensive wine than they may have been willing to pay for—they will be impressed and appreciative!

TBN: What is another wine list/program that you admire?
EL: Spruce in San Francisco, for depth and breadth. They also offer a really terrific selection of half bottles and wines by the glass, cocktails, spirits, beers and ciders. A most clever addition to their wine list: the Under $80 section, for those customers who may not necessarily want to navigate through pages of Grand Cru Burgundy or cult Cabernet.


Cuisine: F. Scott’s – Contemporary American;
Table 3 – Traditional Brasserie
Selections on the wine list: F. Scott’s
- 375; Table 3 – 100
Bottles in inventory: 2,500
Price range of list: F. Scott’s – $25-$675;
Table 3 – $20-$150
Sweet spot on list: $75
Wine list strengths: Diversity—regionally,
varietally and stylistically
Wines by the glass: 35 (11 White, 10 Red, 2 Rosé,
 7 Sparkling, 5 Apéritif); changes every 2-3 weeks



NBWA Convention and Trade Show Offers 23 Educational Seminars

Posted on | August 25, 2013   Bookmark and Share
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The National Beer Wholesalers Association (NBWA) will offer 23 different educational seminars at its 76th Annual Convention and Trade Show to be held September 29th-October 2nd at Caesars Palace in Las Vegas, NV.

“In addition to an outstanding lineup of speakers during the General Session and more than 260 exhibitors on the Trade Show floor, NBWA is excited to offer a diverse program of education seminars taught by the industry’s leading experts,” said NBWA President & CEO Craig Purser. “From sales tips and business strategies to technology solutions and social media, this dynamic seminar lineup features something for everyone.”

The education seminars offered during this year’s Convention include:

  • What’s Better than Cash? How Leveraging EFT and E-Commerce Leads to Immediate Savings
  • What’s Driving the Retail Beer Consumer’s Buying Decisions? A 2014 Outlook
  • The Cost of Health Care: Planning Strategies for the Business Community
  • Building Negotiation Skills Builds Sales & Profits: Is $$$$ Being Left on the Table?
  • Redefining Distributor Values: What’s the Rush?
  • Understanding Social Media: The Evolving Beer Business
  • We Need More Space: The Science Behind Designing and Operating a Warehouse
  • New Workplace Regulations: Solutions for Distracted Driving and Disengaged Employees
  • Emerging Brewers and the Business of Craft Beer
  • Finding “Success” in Family Business Succession
  • Recent Developments in Beer Franchise Law: Distributor Agreements, Terminations, Proposed Sales and Other Supplier/Distributor Disputes
  • Current Beer Distributor Lending Environment
  • The Changing Landscape of Beer Distribution
  • Battle Your Fuel Bill and Win!
  • Staying in Business in the Face of Consolidation
  • Sales Coaching: Managing an Exploding Portfolio
  • Beverage Distribution Contracts: Key Differences Among Beer, Wine and Spirits and Non-Alcoholics
  • Show Me the Money! An Introduction to Beverage Lending Basics
  • Creating a Culture of Learning
  • Keeping Success in Business Succession for Multi-generational Enterprises: A Contemporary Discussion on Age-old Hurdles
  • Tug-O’-War: The Competing Needs of Beer Industry Participants
  • The Impact of Craft Beers on Operations
  • We Have Evolved, Now What?

Registration is available online at Hotel accommodations at Caesars Palace can be made online, or by calling 1-866-227-5944. The negotiated room rates for NBWA Convention & Trade Show attendees are: $199 plus tax per night for the Forum Tower or $203 plus tax per night for the Palace, Octavius and Augustus Towers. The meeting space is located in the Palace Tower. The room block cut-off date is Thursday, September 5, 2013. The NBWA guest room block can sell out prior to that date. Once the block is sold, rooms and rates cannot be guaranteed.

For more details, please visit the Convention page of NBWA’s website at Follow #NBWAVegas on Twitter for additional updates.

NYC Wine List: Pushing the Envelope By the Glass

Posted on | August 23, 2013   Bookmark and Share
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An Ounce of Cure…
Leveraging Older Wines

With cooler weather, Morrell Wine Bar in Rockefeller Center has restarted its Wines By The Ounce program, in which an older bottle is opened every Thursday. “Our wines by the ounce program is rather unique: we pour wines that have 10-15 years of age and at prices which are quite approach-able,” says Sommelier Anna-Christina Cabrales. Ounce pours range from $11 to $15; half-glass pours (2.5 oz) $22 to $25 and full 5-ounce pours $40 to $50.

“It’s an opportunity to try something that they may not necessarily select at a wine store,” says Cabrales. “Several guests have remarked that they would like to start drinking more ‘serious’ wines, and this opportunity is a great way to introduce them into the world of fine wine,” says Cabrales.

Just one bottle is opened sometime after 4:00pm, with timing depending on the age of the bottle, presence of sediment, how much air—or time after decanting—they think it needs to open up. It usually is sold out by mid-dinner service.
For September the wines are:

  • 9/5 – Dalla Valle Vineyards, Napa Valley Cabernet Sauvignon 1994
  • 9/12 – Poderi Luigi Einaudi, “Costa Grimaldi” Barolo 1998
  • 9/19 – M. Chapoutier, “L’Ermité” Ermitage 1997
  • 9/26 – Château Grand Puy Lacoste, Pauillac 1995

Busting open cellar dwellers for individual pours may well develop into a full-blown trend around town, with different restaurants adding a signature twist. At Morrell, it’s offering three sizes of pours. At Bar Boulud, Michael Madrigale has nurtured a following by opening oversize bottles.

The practice has also jumped the Hudson: If you happen to be anywhere near Hamburg, NJ, Restaurant Latour is pouring older wines by the glass once a week from a 135,000-bottle cellar. They have already poured a 1961 Borgogno Barolo Riserva ($55), 1977 Château Mouton Rothschild ($50) and a 1999 Drouhin Le Montrachet Marquis de Laguiche from magnum ($55), among many others. On the schedule for September are: 1981 López de Heredia Viña Bosconia Rioja Gran Reserva ($35) and 1966 Graham’s Vintage Port ($35. 9/13). Their twist: pours can be reserved in advance.

Serving Wine Al Fresco

We became intrigued with plein-air plasticware after experiencing the Govino glasses at Terroir at the Porch back in August. Govino glasses are the Waterford of shatterproof stemware—a real boon in the city, where glass is not allowed for garden- and roof-deck dining. These stemless vessels are crystal clear, and their thumb notches and slight flexibility make them comfortable to hold. There are 12- and 16-ounce glasses, 8-ounce flutes and even a decanter, all made from high-grade, BPA-free plastic. They are reusable, shatterproof and recyclable, but washing by hand is recommended.

Govino is the creation of Joseph Perrulli, a Napa resident, with financial backing from Boyd Willat, a Los Angeles entrepreneur. The two spent nine years studying the many shortcomings of existing plastic vessels and interviewing manufacturers to find one who could make Govino glasses from PETG material. While the glasses are still more a West Coast phenomenon, a few NYC spots are using them.

They are not cheap; one place said they cost over $1.00 per glass. Interestingly, they have as much appeal off-premise as on. Keith Beavers, owner of both the East Village restaurant In Vino and the retail store Alphabet City Wine Company, says they are “the perfect in-store vessel—easy to clean, durable, and they don’t break.” He also sells them (in attractive four-packs) at Alphabet City, where they are extremely popular.

Govino glasses are sold by Martin Scott in the NY metro area. Attesting to their high-design quality, they also are sold at the Museum of Modern Art store.

Singl Does Single (Malts)

Singl, in the recently opened Union Square Hyatt Hotel, is run by the One Five Hospitality group (Tocqueville, 15 East), which also manages the other two restaurants in the hotel. Wine, spirit and beer selections are under the direction of the One Five Beverage Director Roger Dagorn, MS. Singl is named for its extensive single malt Scotch and single vineyard wine selections.

And Dagorn has added an interesting and educational twist. Singl is offering a series of single malt Scotch tastings on Tuesday evenings. At each two-hour session one brand of Scotch is tasted in three different finishes and pre-sented by the ditillery’s brand manager or another Scotch expert.

At one recent tasting, Highland Park was presented by Nicola Riske, Edrington brand manager; the three finishes were 12 year old, 15 year old and 18 year old. At another, David Blackmore, master brand ambassador for both Ard-beg and Glenmorangie, even suggested a new cocktail, the Ardbeg Bloody Mary with a base of Ardbeg 10 year old instead of vodka. Dagorn says it adds an element of smoky bacon to the drink.

Coming in September:

  • 9/10 – Oban, presented by Spike McClure, Diageo Senior Master of Whiskey (14 year old, 18 year old and Distillers Edition)
  • 9/17 – Lagavulin, presented by Spike McClure (12 year old, 16 year old and Distillers Edition)
  • 9/25 (final tasting) – The Balvenie, presenter TBD (12 year old DoubleWood, 14 year old Carribean Cask and 21 year old PortWood)

Purple Prose Evokes

Some wine lists go overboard with descriptors, making it close to impossible to figure out what the wine is actually like. Others have no description at all, leaving diners to tap their own knowledge. And some lists evoke the wine or beverage. Put Sel de Mer, a small seafood mecca in East Williamsburg Brooklyn, in the evocative camp. Showing a streak of Brooklyn moxie—the restaurant has no website and no answering machine—the wine list carries no brand or label names. But the descriptions communicate salient points.

For example, a 2010 white Bordeaux is “cold and steely like Ryan Gosling in Drive.” A 2011 Grenache Rosé becomes “carpe rosé! a classic, dry Provence rosé…nectarine, peach blush….yeah girl.” And if you didn’t feel like having a white wine spritzer when you walked in, perhaps you’ll feel differently after reading “you say lame, I say lamé. f%@# the grandma stigma…it’s sparkling and fabulous. get over it.”

Wine Buzz: September 2013

Posted on | August 23, 2013   Bookmark and Share
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One way to shake up the wine world is to make it spin. Literally. California’s Terravant Wine Company has launched Spin the Bottle wines. Thanks to a patented lenticular technology, the wines’ labels are designed so that shoppers walking past the wine on the shelf are treated to the image of a bottle spinning. The new line consists of three 2010s—Chardonnay, Cabernet Sauvignon and Red Blend, sourced mostly from the Santa Barbara region and line-priced at SRP $11.99. Terravant expects the wines to be in 30+ states by September.




Chile-based Montes’ Argentinean project—named Kaiken after the Patagonian bird that migrates from Chile to Argentina across the Andes mountains—has unveiled its first Torrontes vintage. Sourced from old vines in Salta’s high-altitude Cafayate Valley, the 2012 Kaiken Torrontes is a fresh, intensely aromatic wine with notes of flowers, citrus and pineapple. The brand’s Corte line was renamed Terroir Series and repackaged in 2012, and the wines have never tasted better. SRP $17




The latest chapter in winemakers’ relentless pursuit of terroir comes from Australia, where fourth-generation d’Arenberg winemaker Chester Osborn, already known for his eccentricity, has isolated 17 sites in McLaren Vale for separate production. There is method to the madness, however: Collectively, they’re named “Amazing Sites,” and individually they represent the 14 Shiraz blocks that make up d’Arenberg’s “Dead Arm” Shiraz and the three Grenache sites that comprise the winery’s “Ironstone Pressings.” Production of the Dead Arm and Ironstone Pressings (both SRP $65) will continue, while 100 cases of each Amazing Site (most having spent 20 months in barriques) will be released from the 2010 vintage priced at $85. Of course, d’Arenberg wines are not quite complete without exotic names, and the new line does not disappoint, from Tyche’s Mustard through The Vociferate Dipsomaniac.


Wine and food work famously well together, so why not wine and food brands? Terlato Wines and leading olive oil producer Colavita have teamed up to create a collection of super-premium Italian wines. The initial wines under the Colavita label will be Pinot Grigio, Verdicchio and Pinot Noir at SRP $17 and Valpolicella Ripasso ($21). Bill Terlato, CEO of Terlato Wines, notes, “Colavita is a trusted, highly sought-after brand with high awareness among luxury food and wine lovers.” Enrico Colavita, president of Colavita SpA, is thrilled to be working with Terlato: “They are the strongest company for marketing luxury wines and their vision for the Colavita wine brand is precisely what we are looking for.”

New Products & Promotions: September 2013

Posted on | August 22, 2013   Bookmark and Share
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Effen Vodka has expanded its carefully curated portfolio of flavored vodkas with Salted Caramel Vodka. Buttery notes of caramelized sugar are complemented by a touch of salt for a versatile vodka. Effen Salted Caramel Vodka can be served in a variety of year-round cocktails, chilled over ice or in a simple cocktail with ginger ale. 75 proof.

SRP: $27.99



Jägermeister has launched its first-ever U.S. product extension with Jägermeister Spice. The new liqueur combines vanilla, cinnamon and other spices with premium ingredients found in the original secret Jägermeister recipe. Available in limited quantities beginning October 1st, Jägermeister Spice is recommended neat or as a shot. 50 proof.

SRP: $22.99



Hacienda Wine Cellars in Ceres, CA makes several wines that get good reviews and snag awards. Hacienda Methode Champenoise Brut was awarded Double Gold and Best in Class at the 2013 Jerry D. Mead International Wine Competition. With notes of vanilla and fresh fruit and a crisp finish, winemaker Bob Stashak recommends pairing the wine with caviar, hard and soft cheeses or shellfish.




Ballentine’s has revealed a bold new look for its Finest expression. Design elements include a chevron-shaped label that echoes the wings of the historic Finest label, and the Ballantine’s seal has been simplified for an overall more eye-catching bottle. The contemporary redesign remains true to the Ballantine’s Finest’s essence. The new look also jumpstarts the global marketing campaign, “Stay True, Leave an Impression.”

SRP: $19.99


Rose ’N’ Blum is expanding its line of wines to attract more female customers looking for light and sweeter wine styles. The new additions are Bubbly Moscato, Bubbly Moscato Rosé, Red Moscato and Semi-Sweet Red Blend. The brand launched in 2012 with Pinot Grigio and Pink Moscato.

SRP: $13.99/Bubbly wines
SRP: $11.99/Still wines


Deep Eddy has expanded its line of vodkas made with premium, all-natural ingredients. Ruby Red is a refreshing ruby red grapefruit-infused vodka, crafted using Deep Eddy’s signature column distillation process. The vodka is distilled 10 times before being naturally flavored with cane sugar and grapefruits from Texas, California and Florida. No artificial coloring or HFCS used. 70 proof.

SRP: $16.99/1L




Following the phenomenal success of Red Stag Black Cherry, Jim Beam has launched Red Stag Hardcore Cider. Available nationwide, this latest innovation starts with Kentucky straight bourbon whiskey that is infused with the flavor of apple cider. Red Stag Hardcore Cider offers great versatility in many cocktail creations or can be enjoyed chilled, on the rocks. 80 proof.

SRP: $17.99







Prestige Imports LLC partnered with Wildlife Forever for the design, production and marketing of Rod & Rifle Bourbon and Rod & Rifle American Blended Whiskey. For every bottle sold, Prestige Imports makes a contribution to Wildlife Forever, to help conserve America’s hunting and fishing heritage.

SRP: $29.99 Bourbon
SRP: $19.99 Whiskey




Summers Winery offers Cabernet Sauvignon from three prime Cabernet growing areas. The 2010 releases include Calistoga Napa Valley Cabernet Sauvignon, Calistoga Napa Valley Reserve Cabernet Sauvignon and Knights Valley Cabernet Sauvignon. All three wines offer the balance and full body that capture the best Northern California Cabernet can be.




Exclusiv Vodka recently launched Cherry Vodka, the ninth extension for the Moldovan vodka brand. Exclusiv Cherry Vodka has a smooth texture with the aromas of ripe cherries with hints of almond. Bottled at 70 proof, Exclusiv Cherry Vodka can be served straight, on the rocks or as part of many cocktails.

SRP: $10


After successful growth following a mid-2012 launch, Butterfly Kiss has rounded out the portfolio of light, elegant white and rosé wines with Empress Red Blend. The taste offers the kiss of chocolate-covered cherries, strawberries and blueberries with a smooth and lingering finish.

SRP: $12.88




Slim Lizzy’s Cocktails come in three enticing flavors—Golden Margarita, Strawberry Daiquiri and Cranberry Cosmopolitan. All are wine-based, clock in at 45 calories per 4.5 oz. serving, and are gluten- and HFCSfree. They are available in 9 oz. resealable pouches and 750ml glass bottles. Serve chilled, over ice or blended as a slushie. 5% ABV.

SRP: $1.99/Pouch
SRP: $9.99/Bottle




The Find: September 2013

Posted on | August 22, 2013   Bookmark and Share
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The world’s best-selling Cognac is aiming higher than ever with their newest release. Hennessy Paradis Impérial is a blend of vintages between 30 and 130 years old; only one out of 1,000 eaux-de-vie of a given year made the cut. Hennessy Paradis dates back to 1818, when an exclusive blend was first created for the Dowager Empress of Russia. Elegant and complex with an insanely long finish, Paradis Impérial is transcendent. It comes in a crystalline glass decanter with an 18-carat gold and silver collar, encased in a luxurious gift box. SRP $2,700.


Vermouth—the aromatized, fortified wine that dates back to the 1700s—was acting crafty long before craft spirits. Now mixologists and specialty retailers have a few new versions of this heady, complex ancient elixir to play with. From France, Anchor Distilling Company’s import Maurin (known for its iconic green devil label) has three new vermouths, Dry, White and Red, each created from recipes dating back to the 1800s. Avilable in CA, NY, FL, TX, IL, MA; SRP for each is $24.99/750ml. And from Italy, Martini has released the limited-edition Gran Lusso marking their 150th anniversary. Gran Lusso combines two unique extracts: The first was made with Moscato must; Martini says the second, the recreation of a 1904 recipe known only as “extract 94,” is the first botanical extract to rest in small demijohns for eight years. Gran Lusso made its debut at this year’s Tales of the Cocktail; SRP is about $30/750ml. |




Adult Beverage Company, creators of Adult Chocolate Milk (Strawberry, too), have stirred up a new nostalgic potion: Adult S’mores. The distinctive aroma of graham crackers and timeless combo of toasty marshmallow and melting chocolate will bring adults back to good times around a campfire. Technically a vodka-based liqueur, the smooth, creamy 15% ABV Adult S’mores requires no tinder, flint, or roasting sticks; just pour over ice. Distributed and marketed exclusively by Deutsch Family Wine & Spirits; SRP $15.99. |




The 901 Tequila line just tripled: the Silver is being joined by a reposado and an añejo. Co-founded by Justin Timberlake and Kevin Ruder in 2009, 901 Tequila is triple-distilled using only 100% Blue Weber Agave. The 901 Reposado (SRP $45) is aged in oak for at least eight months, resulting in smooth flavors with agave notes and a hint of vanilla. The 901 Añejo ($50), in barrel for 18 months, has notes of pepper, nuts, coffee and roasted oak. |


Fedway Associates Holds Golf Outing For Make-A-Wish Of NJ

Posted on | August 22, 2013   Bookmark and Share
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On July 15th, Fedway Associates hosted their 12th annual golf outing at Brooklake Country Club in memory of three longtime Fedway Sales Associates: Jack Wish, Peter Armellino and Gerry Faccone. Also known as the J.A.G. Open, the event was well-attended and proceeds in the amount of $35,000 went to support The Make-A-Wish Foundation of New Jersey.

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