Spirits

Flipping through an open book
by David Klemt David Klemt No Comments

8 Books to Read this Month: TOTC Edition

8 Books to Read this Month: Tales of the Cocktail Edition

by David Klemt

Flipping through an open book

This month’s engaging and informative book selections consist of the eight finalists from two of the 2022 Spirited Awards writing categories.

For your convenience, the award winner kicks off each category below. To review July’s book recommendations, click here.

Let’s jump in!

Best New Cocktail or Bartending Book

WINNER: The Japanese Art of the Cocktail

This is the first cocktail book written by Masahiro Urushido, the award-winning bartender from NYC’s Katana Kitten. After just one year with Urushido at the helm, Katana Kitten took home a 2019 Spirited Award. The Japanese Art of the Cocktail features 80 recipes and serves as a deep dive into a unique approach to cocktails and technique.

Death & Co: Welcome Home

The third book from Alex Day, Nick Fauchald, and David Kaplan, the team behind Death & Co., features more than 400 recipes. Now, while this book targets home bartenders, it’s also beneficial to bar professionals as it delves into the Death & Co. cocktail development program. Is that worth a $35 investment? Absolutely. Pick up  Death & Co. Welcome Home today.

The Cocktail Seminars

As the story goes, author Brian D. Hoefling taught his fellow Yale students about cocktails and build techniques during his senior year. The Cocktail Seminars is a collection of five of Hoefling’s education seminars and spans 30 cocktail recipes. Along with technique, readers will learn about the history of cocktails, which they and their bar teams can leverage to engage with guests.

The Way of the Cocktail: Japanese Traditions, Techniques, and Recipes

The Way of the Cocktail comes from Julia Momosé, one of the minds behind Chicago cocktail destination Kumiko. From classics to new riffs, the recipes in this book are based on 24 micro-seasons.

Best New Book on Drinks Culture, History, or Spirits

WINNER: The Oxford Companion to Spirits and Cocktails

David Wondrich and Noah Rothbaum team up for likely the deepest dive into the role alcohol plays in human history. The Oxford Companion to Spirits and Cocktails is everything you ever wanted to know about fermentation, distillation, aging, cocktails, cocktail bars, and more. In addition to global techniques and processes, readers will be treated to illustrations, a guide to making drinks, and even a timeline of distillation and spirits.

Bourbon: The Story of Kentucky Whiskey

Clay Risen is considered an authority on spirits. In particular, he’s lauded as an expert on whiskey. Bourbon lovers will appreciate the Bourbon: The Story of Kentucky Whiskey box set for what it is: a definitive history of America’s native spirit. Along with profiles of Kentucky distillers, Risen has included interviews and photographs to tell the story of bourbon.

Drunk: How We Sipped, Danced, and Stumbled Our Way to Civilization

Edward Slingerland takes a look at not just the history of imbibing but what has motivated humans to catch a buzz with alcohol. Drunk goes far beyond anecdotes, myth and lore and uses science to address why alcohol is so important to so many people. More case study than well-spun yarn, Drunk is as entertaining as it is investigative.

Girly Drinks: A World History of Women and Alcohol

Written by Mallory O’Meara, Girly Drinks takes a hard look at the gendering of bars, brewing, distillation, and drinking culture. O’Meara also delves into the history and cultural importance of women bartenders like Ada Coleman, creator of the Hanky Panky.

“Filling a crucial gap in culinary history, O’Meara dismantles the long-standing patriarchal traditions at the heart of these very drinking cultures, in the hope that readers everywhere can look to each celebrated woman in this book—and proudly have what she’s having.”

Image: Mikołaj on Unsplash

2022 Spirited Award winner Lynn House
by David Klemt David Klemt No Comments

Tales Reveals 2022 Spirited Awards Winners

Tales of the Cocktail Reveals 2022 Spirited Awards Winners

2022 Spirited Award winner Lynn House

2022 Spirited Award winner Lynn House

Congratulations to the 2022 Spirited Awards winners, revealed last week during the 20th anniversary of Tales of the Cocktail.

First opening their doors in 2018, NYC’s Katana Kitten took home two awards. The dream team trio of Masahiro Urushido, Greg Boehm, and James Tune won Best US Cocktail Bar and best US Bar team.

Another American venue that won two Spirited Awards is Jewel of the South in New Orleans. Opened in 2019, Jewel of the South was crowned Best US Restaurant Bar. Additionally, the US Bartender of the Year is Chris Hannah, co-owner of the NOLA dining and drinking destination.

We also want to extend a special congratulations to Bar Hacks guest Lynn House. To learn more about House, this year’s Best US Brand Ambassador, check out episode 52 of Bar Hacks.

Internationally, two bars also took home multiple awards. 🔶🟥🔵 A Bar with Shapes for a Name and Lyaness at Sea Containers London, both in London, won two Spirited Awards. The former is this year’s Best New International Cocktail Bar. Plus, it’s the home of Remy Savage, the 2022 International Bartender of the Year.

Lyaness at Sea Containers London clinched Best International Hotel Bar andWorld’s Best Bar. So, London, New Orleans, and New York showed out at the 2022 Spirited Awards.

To view the finalists in each category, please click here.

US Award Categories

U.S. Bartender of the Year presented by Del Maguey: Chris Hannah (Jewel of the South, New Orleans, LA)

Best U.S. Bar Mentor presented by BarSmarts: Sean Kenyon

Best U.S. Brand Ambassador presented by Libbey: Lynn House (Heaven Hill)

Best U.S. Bar Team presented by William Grant & Sons: Katana Kitten (New York, NY)

Best U.S. Cocktail Bar presented by Absolut Vodka: Katana Kitten (New York, NY)

Best U.S. Hotel Bar presented by Grey Goose: Silver Lyan at the Riggs (Washington, DC)

Best U.S. Restaurant Bar presented by Maison Ferrand: Jewel of the South (New Orleans, LA)

Best New U.S. Cocktail Bar presented by Aviation Gin: Happy Accidents (Albuquerque, NM)

International Award Categories

International Bartender of the Year presented by Patrón Tequila: Remy Savage (🔶🟥🔵 A Bar with Shapes for a Name, London, UK)

Best International Bar Mentor presented by Lyre’s Non-Alcoholic: Lauren Mote

Best International Brand Ambassador presented by Lyre’s Non-Alcoholic: Martin Hudak (Mr. Black Spirits)

Best International Bar Team presented by House of Angostura: MAYBE SAMMY (Sydney, Australia)

Best International Cocktail Bar presented by Tequila Fortaleza: Tayēr + Elementary (London, UK)

Best International Hotel Bar presented by Perrier: Lyaness at Sea Containers London (London, UK)

Best International Restaurant Bar presented by Amaro Montenegro and Select Aperitivo: Sexy Fish (London, UK)

Best New International Cocktail Bar presented by Stranger & Sons: 🔶🟥🔵 A Bar with Shapes for a Name (London, UK)

Global Award Categories

Best New Spirit or Cocktail Ingredient presented by Tales of the Cocktail Foundation: Lyre’s Non-Alcoholic Italian Orange

World’s Best Cocktail Menu presented by Diageo Bar Academy: Little Red Door (Paris, France)

World’s Best Spirits Selection presented by Beam Suntory: Jack Rose Dining Saloon (Washington, DC)

Pioneer Award Presented by The Blend: Amanda Gunderson (CEO and co-founder, Another Round Another Rally)

Timeless International Award presented by Jägermeister: Harry’s New York Bar (Paris, France)

Timeless U.S. Award presented by Johnnie Walker: Bemelmans Bar at The Carlyle, A Rosewood Hotel (New York, NY)

Helen David Lifetime Achievement Award presented by William Grant & Sons: Julie Reiner (Co-founder Clover Club, Leyenda, Social Hour Cocktails, Mixtress Consulting)

World’s Best Bar presented by Tales of the Cocktail Foundation: Lyaness at Sea Containers London (London, UK)

Writing and Media Award Categories

Best Cocktail & Spirits Publication presented by Diageo Bar Academy: VinePair

Best Broadcast, Podcast, or Online Video Series presented by Diageo Bar Academy: The Cocktail Lovers

Best Cocktail & Spirits Writing presented by Diageo Bar Academy: “Get Real: The bar world looks beyond feel-good measures on sustainability and climate change” by Max Falkowitz for Imbibe Magazine

Best New Cocktail or Bartending Book presented by Lyre’s Non-Alcoholic: The Japanese Art of the Cocktail by Masahiro Urushido and Michael Anstendig

Best New Book on Drinks Culture, History, or Spirits presented by Diageo Bar Academy: The Oxford Companion to Spirits & Cocktails edited by David Wondrich with Noah Rothbaum

Image: Cory Fontenot

Wine glasses and cheese board
by David Klemt David Klemt No Comments

Cheese Pairings: Wine, Beer, Spirits

Cheese Pairings: Wine, Beer, Spirits

by David Klemt

Wine glasses and cheese board

National Wine and Cheese Day is Monday, July 25, so let’s take a look at pairings that will get mouths watering.

According to historians, people have been pairing wine with cheese for several centuries. And per scientists, this legendary pairing makes a lot of sense.

Cheese is, obviously, fatty. Further, fat is oily. Then we have alcohol, which is astringement. When we eat cheese or other fatty/oily foods, they coat the mouth. As we also know, alcohol tends to dry out our mouths.

So, the theory as to why pairing cheese with wine works comes down to balance. Of course, there’s a term for this balance you likely know: mouthfeel.

However, science has an additional theory about wine and cheese. For this theory, we look at the “flavor spectrum.” Flavors that are far apart from one another are often pleasant to us.

As an example, not many of us would appreciate a slice of cheddar cheese on top of a cheddar cheese-flavored cracker dipped in cheddar cheese sauce. That would be monotonous and boring.

Wine Pairings

  • Chardonnay and Camembert
  • Riesling and Raclette
  • Gewürztraminer and Edam
  • Pinot Grigio/Gris and Parmigiano Reggiano
  • Chenin Blanc and Chèvre
  • Sauvignon Blanc and Gouda
  • Champagne and Brie
  • Prosecco and Asiago
  • Rosé and Havarti or Fontina
  • Pinot Noir and Gruyère
  • Merlot and Camembert or Gorgonzola
  • Shiraz (Australian-style varietal) and sharp Cheddar or smoked Gouda
  • Syrah (French-style varietal) and Pecorino or Roquefort
  • Malbec and Manchego
  • Sangiovese and Fontina or Parmigiano Reggiano

Beer Pairings

Perhaps your guests would prefer to celebrate National Wine and Cheese Day with a substitution. Like, for instance, swapping out wine for beer.

Well, it turns out cheese goes great with many styles of beer.

  • American Pale Ale and American Cheddar
  • Amber Ale and Gouda or Brie
  • Witbier and goat cheese
  • Hefeweisen and Feta
  • American Lager and Mozzarella
  • American Pilsner and Chèvre
  • IPA and Parmigiano Reggiano or Blue Cheese
  • Brown Ale and Gouda
  • Porter and Muenster or Gruyère
  • Stout and Blue Cheese

Spirits Pairings

Hey, beer isn’t the only beverage that we can swap with wine. Interestingly, several categories of spirit pair well with cheese.

As with wine and beer, it’s crucial to try pairings with specific spirits before offering them to guests.

  • Vodka and Cheddar or Blue Cheese
  • Gin: London Dry and Pecorino; Genever and Triple Cream Brie; Plymouth and Époisses de Bourgogne
  • Brandy and Butterkäse
  • Rum and Fontina
  • Mezcal and aged Cheddar or Pecorino
  • Tequila: Blanco and Brie or Feta; Reposado and Manchego; Añejo and Parmigiano Reggiano
  • Bourbon and Parmigiano Reggiano
  • Rye and Gouda
  • Irish whiskey and Brie or Camembert
  • Scotch: Light-bodied and Comté; Full-bodied and Stilton. For a deeper dive into pairing Scotch with cheese, click here.

Image: Allison Kettlety on Unsplash

Bunny painting or graffiti
by David Klemt David Klemt No Comments

Rabbit Hole Resources: Bourbon 101

Rabbit Hole Resources: Bourbon 101

by David Klemt

 

Bunny painting or graffiti

Those who want to learn about bourbon can access free resources from a credible and knowledgeable source: Rabbit Hole Distillery.

When it comes to learning about a particular spirit, those producing them tend to know the most. So, seeking education straight from the source is a smart move.

Now, hospitality professionals have a reliable, informative resource to add to their toolbox. Learn About Bourbon is Rabbit Hole’s ever-growing bourbon resource.

Bourbon Basics

If your restaurant or bar has bourbon on the menu, you’re likely at least familiar with the basics:

  • To carry the “bourbon” designation, one must produce the liquid in America.
  • The mashbill must consist of at least 51 percent corn.
  • It’s not permissible to use any additive except water.

Similarly, you are likely aware of some bourbon myths:

  • Only distilleries in the state of Kentucky can produce bourbon.
  • The name “bourbon” comes from Bourbon County.
  • The whiskey must be at least two years old to be bourbon.

As you can see from the first bullet point at the start of this segment, bourbon can come from any state in America. As far as the second myth, the origin of the name “bourbon” is a bit murky.

Interestingly, the third myth is somewhat true. To include “straight bourbon” on the label, the bourbon must be a minimum of two years old. Otherwise, once new-make whiskey comes into contact with the oak barrel in which it’s going age, it’s bourbon.

Rabbit Hole bourbon barrel rolling into rickhouse

Learn About Bourbon

Rabbit Hole goes far beyond simple definitions on their Learn About Bourbon page.

Instead, the distillery dives deep into every element of bourbon production. As important, this page receives regular updates. In other words, much like bourbon itself, this resource gets better with age.

To give you an idea of how in-depth Rabbit Hole gets, let’s look at the Bourbon Barrel Char / Charring section. It’s essentially an article in and of itself at nearly 400 words. Additionally, there’s a link within this section that leads to an even deeper dive into toasting and charring barrels.

Elsewhere on the Learn About Bourbon page you can learn about esters. In fact, there’s a list of over a dozen esters for you to—yep, I’m gonna make the pun—go down the rabbit hole.

Rabbit Hole Blog

Now, it turns out that the distillery isn’t content with offering one bourbon education resource. There’s also the Rabbit Hole Blog.

Looking for bourbon cocktail recipes? Check out the brand’s blog. Currently, the top recipe posts feature the Golden Ponzu and Strawberry Bourbon Lemonade.

Curious about cooking with bourbon? How about a recipe for nasi goreng with a Rabbit Hole bourbon ginger sauce? As a bonus, this recipe should perform well with guests looking for plant-forward dishes with small amounts of animal protein.

Of course, there are also Bourbon 101 articles. For example, this link will take you to an article about wheated bourbons.

If you want to boost your bourbon knowledge and update your food and cocktail menus, check out Rabbit Hole’s blog and Learn About Bourbon page today.

Image: Vincent Pelletier

Marshall amplifier closeup
by David Klemt David Klemt No Comments

Brutal: These Drinks are Heavy

Brutal: These Drinks are Heavy

by David Klemt

Marshall amplifier closeup

Several legendary and iconic heavy metal bands are stepping into the arena of the drinks industry, from beer to whiskey, and more.

You won’t find a celebrity rosé wine or mezcal on this list. Instead, you’ll find bourbon and rye blends, unique processes, full beer lineups, and small-batch releases.

Most importantly, these are products that deserve a place on your menus. These aren’t spirits and beers that rely on band names and their global recognition. Each of these can stand on their own.

In fact, one whiskey from Slipknot and an Iowa distillery won an award from Fred Minnick in 2019.

Metallica

You may familiar with Blackened, a rye and bourbon blend that finishes in brandy casks. This limited-edition, super-premium whiskey is also subjected to the proprietary Black Noise process.

In short, each batch of Blackened is enhanced by the frequencies of curated Metallica playlists. This whiskey is a true collaboration. Legendary Master Distiller Dave Pickerell partnered with Metallica and Meyer Sound for the recipe and process.

However, Master Distiller and Blender Rob Dietrich has crafted a rye expression. Rye the Lightning is, as you can likely tell from the name, a rye whiskey. This expression also undergoes a very specific Black Noise process.

To craft Rye the Lightning, the live recording of Ride the Lightning in its entirety from Metallica’s Orion Music + More set is played to enhance the liquid. Taking things a step further, Rye the Lightning is finished in Madeira and rum casks.

Not content with just two expressions, there are also the Master of Whiskey Series and limited edition whiskeys available.

Iron Maiden

Iconic English heavy metal band Iron Maiden has steered heavily into the beer business. You won’t find a limited-release Lager here and a Pilsner there. No, Iron Maiden has a full lineup of beers in several styles.

Trooper, named for their song “The Trooper,” is the name under which the band crafts their beers in partnership with brewers like Bodebrown and Robinsons. You’ll find many beer styles under the Trooper label: Strong Bitter, English Extra Special, Porter, Golden, IPA, and more.

 

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A post shared by Trooper (@ironmaidenbeer)

Of course, there are limited editions. And why shouldn’t there be? Iron Maiden and there brewer partners want to have rock out, like they did with the Number of the Beast, a Bitter.

Motörhead

Since there’s a bourbon and a beer carrying the Motörhead name, you can create a Boilermaker honoring the heavy band. And as you may imagine, one-half of the Boilermaker is named after the song “Ace of Spades.”

In this case, Ace of Spades is a bourbon crafted in Fargo, North Dakota, by Proof Artisan Distillers. This distillery produced North Dakota’s first-ever bourbon, Crooked Furrow. Ace of Spades is a full-bodied, 90-proof high-rye bourbon with warm, sweet notes and a cinnamon finish.

For the beer, Motörhead tapped Madison, Wisconsin, brewers Ale Asylum. Röad Crew is a crisp, hoppy American Pale Ale with citrus notes.

Cannibal Corpse

This whiskey, Golden Blood, is actually the inspiration for this article and product roundup. Golden Blood by Cannibal Corpse, one of the heaviest bands on this list, is crafted in collaboration with Three Floyds Distilling.

Since opening their doors in 2017, Three Floyds has been known for doing things differently. In fact, the distillery itself says their approach is “not normal.” So, this collaboration with Cannibal Corpse makes a lot of sense.

According to Three Floyds, the band itself selected the liquid. A single barrel straight malt whiskey, Golden Blood was aged four years in new, charred oak. And the label is sure to draw attention on your back bar.

GWAR

As the story goes, GWAR is not of this planet. Rather, GWAR is an intergalactic rock band that arrived on Earth via comet.

Well, when you have an origin mythology that incredible, you can’t phone in products tied to your name. I promise that you’ve never encountered a whiskey-crafting process like the one that produces Catoctin Creek Ragnarök Rye:

“The mad scientists at Catoctin Creek conducted experiments on aging the blood of GWAR in barrels made from the different types of wood scorched by the comet’s blast. They used the rarest of grains and watered their mash bill with the melted Antarctic ice to create a 92 strength rye whisky, pot stilled and then aged in charred new white oak. Members of GWAR then hurled the whiskey barrels into the orbit of the moon, causing contraction to take place as the barrels spun under the influence of the deathly coldness of space and the life-giving heat of the sun.”

Well, that’s different.

Slipknot

Cedar Creek Distillery in Iowa crafts two whiskey expressions for Slipknot. The first expression is Slipknot No.9, a four-year-old blend of straight bourbon and straight rye whiskeys.

Then there’s Slipknot No. 9 Reserve. For this special release, award-winning Cedar Creek bottles the same bourbon and rye blend at 99 proof. Fred Minnick named Slipknot No. 9 Reserve the Best Celebrity Whiskey in 2019. That’s no small feat.

 

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A post shared by Slipknot Whiskey (@slipknotwhiskey)

An equally daunting feat? Getting your hands on Slipknot co-founder and percussionist Clown’s Iowa Shine. If you can find it, this bottle is Clown’s very own moonshine.

Honorable Mentions

The Deftones have partnered with Belching Beaver to craft an IPA called Deftones Phantom Bride. This IPA, a collaboration between head brewer Thomas Peters and the Deftones’ Chino Moreno, is made using Amarillo, Citra, Simcoe and Mosaic hops.

And then there’s Bay Shore, New York’s Great South Bay Brewery. The brewery has honored Pantera with a limited edition beer called Vulgar Display of Lager. Obviously, this is intended to honor the 30th anniversary of the thrash metal band’s brutal 1992 Vulgar Display of Power album.

Image: Alexander Kampmann from Pixabay

Flipping through an open book
by David Klemt David Klemt No Comments

5 Books to Read this Month: July 2022

5 Books to Read this Month: July 2022

by David Klemt

Flipping through an open book

This month’s engaging and informative book selections will help you develop next-level beverage techniques and drink menus throughout 2022.

To review June’s book recommendations, click here.

Let’s jump in!

The Bartender’s Manifesto

Spirits, cocktail and industry author Emma Janzen partners with Toby Maloney and the bar team at the Violet Hour. Since 2007, the Violet Hour has not only been serving incredible cocktails in Chicago, the bar has also been leading the way in cocktail training.

So, who better to learn from to nail the fundamentals, tap into your creativity, and understand every element of crafting cocktails? Pick up The Bartender’s Manifesto today. As of publication of this article, Amazon is offering $2.70 off the hardcover.

Black Mixcellence: A Comprehensive Guide to Black Mixology

Marketing strategist and award-winning author Tamika Hall collaborates with one of my favorite industry people, Colin Asare-Appiah, to bring us this awesome book.

Black Mixcellence delves into the impact of Black entrepreneurs, educators, and mixologists on the hospitality, spirits, and cocktail spaces. Along with the incredible stories, there are 70 cocktail recipes included in Black Mixcellence. Place your pre-order today!

Smoked Cocktails: From Mixology To Smoking Techniques

You and your bar team may have noticed that smoking cocktails is once again “on trend.” To be fair, I don’t think this cocktail build and presentation technique ever became unpopular.

In Smoked Cocktails you’ll learn not only how smoke plays with and enhances other flavors and aromas, author Benji O’Day also covers cocktail history, bartending techniques, and much more. Grab the paperback from Amazon today.

Cocktail Chemistry

Leveraging nostalgia and pop culture can be a lucrative way of boosting traffic, generating revenue, and increasing social media engagement. Written and curated by Nick Fisher, Cocktail Chemistry features cocktail recipes from iconic and beloved movies and television shows.

In addition, this informative cocktail book includes how-tos spanning a range of important bar techniques, from making clear ice to creating your own infusions. Pick up this hardcover now.

The Concise Guide to Wine and Blind Tasting: Volume 1

Do you have a robust wine program? Are you interested in demystifying wine and enhancing your front-of-house team’s knowledge of wine? Do you just not want your bar team or servers to answer guests’ wine questions with a frustrating “I don’t know”?

This guide, according to The Times Literary Supplement, delivers a “comprehensive education in wine.” Included in The Concise Guide to Wine and Blind Tasting: Volume 1 are the philosophy and history of wine, the distinctive characteristics of several wine regions, the science and art behind blind wine tasting, and more.

Image: Mikołaj on Unsplash

The number four inside a circle
by David Klemt David Klemt No Comments

Tales Announces Top Four Awards Finalists

Tales Announces Top Four Spirited Awards Finalists

by David Klemt

The number four inside a circle

It’s official: The Tales of the Cocktail Foundation announces the top four finalists in each of the 2022 Spirited Awards categories.

I don’t envy the judges who have to narrow down the top ten nominees to the top four finalists. Equally as daunting: deciding on the winner of each award in each category.

We’ll know who’s taking home each Spirited Award in just over a month. The ceremony will take place on Thursday, July 28 at the Ritz-Carlton, New Orleans. For those attending the 20th anniversary Tales of the Cocktail, the Ritz-Carlton is this year’s headquarters hotel.

Purchase Spirited Awards tickets here, and check out the digital playbill here.

See you at Tales, y’all! Cheers.

US Categories

US Bartender of the Year presented by Del Maguey

  • Josh Davis (16th Street Bar, Chicago, IL)
  • Chris Hannah (Jewel of the South, New Orleans, LA)
  • Masahiro “Masa” Urushido (Katana Kitten, New York, NY)
  • Christine Wiseman (BarLab Hospitality Group, Miami, FL)

Best US Bar Mentor presented by BarSmarts

  • Meaghan Dorman
  • Sean Kenyon
  • Nectaly Mendoza
  • Jeffrey Morgenthaler

Best US Brand Ambassador presented by Libbey Glass

  • Chris Cabrera (Bacardí USA)
  • Tad Carducci (Gruppo Montenegro)
  • Vance Henderson (Hendrick’s Gin)
  • Lynn House (Heaven Hill)

Best US Bar Team presented by William Grant & Sons

  • Half Step (Austin, TX)
  • Jewel of the South (New Orleans, LA)
  • Katana Kitten (New York, NY)
  • The Roosevelt Room (Austin, TX)

Best US Cocktail Bar presented by Absolut Vodka

  • Bar Goto (New York, NY)
  • Katana Kitten (New York, NY)
  • The Roosevelt Room (Austin, TX)
  • Thunderbolt (Los Angeles, CA)

Best US Hotel Bar presented by Grey Goose

  • Dear Irving on Hudson at the Aliz Hotel (New York, NY)
  • Hey Love at The Jupiter (Portland, OR)
  • Little Rituals at the Residence Inn/Courtyard by Marriott (Phoenix, AZ)
  • Silver Lyan at the Riggs Washington DC (Washington, DC)

Best US Restaurant Bar presented by Maison Ferrand

  • Café La Trova (Miami, FL)
  • Cleaver: Butchered Meats, Seafood & Classic Cocktails (Las Vegas, NV)
  • Jewel of the South (New Orleans, LA)
  • Kumiko (Chicago, IL)

Best New US Cocktail Bar presented by Aviation Gin

  • Double Chicken Please (New York, NY)
  • Happy Accidents (Albuquerque, NM)
  • Temple Bar (New York, NY)
  • Yacht Club (Denver, CO)

International Categories

International Bartender of the Year presented by Patrón

  • Lorenzo Antinori (ARGO / Four Seasons Hotel & Resorts, Hong Kong, China)
  • Keith Motsi (Charles H. Seoul at the Four Seasons Hotel, Seoul, South Korea)
  • Rémy Savage (🔶🟥🔵 A Bar with Shapes for a Name, London, UK)
  • Matt Whiley (RE, Sydney, Australia)

Best International Bar Mentor presented by Lyre’s Non-Alcoholic

  • Monica Berg
  • Renato “Tato” Giovannoni
  • Lauren Mote
  • Agostino Perrone

Best International Brand Ambassador presented by Lyre’s Non-Alcoholic

  • Martin Hudák (Mr. Black Spirits)
  • Daniyel Jones (House of Angostura)
  • Ricardo Nava (Bacardí Latin America)
  • Nicola Riske (The Macallan)

Best International Bar Team presented by House of Angostura

  • ALQUÍMICO (Cartagena, Colombia)
  • MAYBE SAMMY (Sydney, Australia)
  • The Clumsies (Athens, Greece)
  • Two Schmucks (Barcelona, Spain)

Best International Cocktail Bar presented by Tequila Fortaleza

  • MAYBE SAMMY (Sydney, Australia)
  • Satan’s Whiskers (London, UK)
  • Tayēr + Elementary (London, UK)
  • Two Schmucks (Barcelona, Spain)

Best International Hotel Bar presented by Perrier

  • Charles H. Seoul at the Four Seasons Hotel (Seoul, South Korea)
  • Fifty Mils at the Four Seasons Hotel (Mexico City, Mexico)
  • Lyaness at Sea Containers London (London, UK)
  • The American Bar at The Stafford London (London, UK)

Best International Restaurant Bar presented by Tales of the Cocktail Foundation

  • Danico (Paris, France)
  • Le Mary Celeste (Paris, France)
  • Pujol (Mexico City, Mexico)
  • Sexy Fish (London, UK)

Best New International Cocktail Bar presented by Stranger & Sons

  • 🔶🟥🔵 A Bar with Shapes for a Name (London, UK)
  • ARGO (Hong Kong, China)
  • Schofield’s Bar (Manchester, UK)
  • SIPS (Barcelona, Spain)

Global Categories

Best New Spirit or Cocktail Ingredient presented by Tales of the Cocktail Foundation

  • Abasolo Ancestral Corn Whisky
  • Citadelle Gin Jardin d’été
  • Lyre’s Non-Alcoholic – Italian Orange
  • Nixta Licor de Elote

World’s Best Cocktail Menu presented by Diageo Bar Academy

  • Little Red Door (Paris, France)
  • Lyaness at Sea Containers London (London, UK)
  • Swift Soho (London, UK)
  • Tayēr + Elementary (London, UK)

World’s Best Spirits Selection presented by Beam Suntory

  • In-Situ Mezcaleria (Oaxaca City, Mexico)
  • Jack Rose Dining Saloon (Washington, DC)
  • Sexy Fish (London, UK)
  • Swift Soho (London, UK)

Writing and Media Categories

Best Cocktail & Spirits Publication presented by Diageo Bar Academy

  • CLASS magazine
  • Discard the Zine
  • VinePair
  • Whisky Magazine

Best Broadcast, Podcast, or Online Video Series presented by Diageo Bar Academy

  • Radio Imbibe
  • Shōshin Art Club
  • The Cocktail Lovers Podcast
  • The Speakeasy Podcast

Best Cocktail & Spirits Writing presented by Diageo Bar Academy

  • “Get Real: The bar world looks beyond feel-good measures on sustainability and climate change” by Max Falkowitz, for Imbibe Magazine
  • “Has the Coronavirus Pandemic Destroyed American Bar Culture?” by Jeffrey Morgenthaler, for Daily Beast
  • “Meet the Eco-Packaging Innovations Transforming the Drinks Industry” by Betsy Andrews, for SevenFifty Daily
  • “The Greatest Drinking Contest in History” by David Wondrich, for Daily Beast

Best New Cocktail or Bartending Book presented by Lyre’s Non-Alcoholic

  • Death & Co: Welcome Home by Alex Day, Nick Fauchald, and David Kaplan
  • The Cocktail Seminars by Brian D. Hoefling
  • The Japanese Art of the Cocktail by Masahiro Urushido and Michael Anstendig
  • The Way of the Cocktail: Japanese Traditions, Techniques, and Recipes by Julia Momosé with Emma Janzen

Best New Book on Drinks Culture, History, or Spirits presented by Diageo Bar Academy

  • Bourbon: The Story of Kentucky Whiskey by Clay Risen
  • Drunk: How We Sipped, Danced, and Stumbled Our Way to Civilization by Edward Slingerland
  • Girly Drinks: A World History of Women and Alcohol by Mallory O’Meara
  • The Oxford Companion to Spirits and Cocktails edited by David Wondrich with Noah Rothbaum

Image: Tim Hüfner on Unsplash

Bartender presenting cocktail
by David Klemt David Klemt No Comments

Top 10 2022 Spirited Award Finalists

Top 10 2022 Spirited Award Finalists

by David Klemt

Bartender presenting cocktail

With just six weeks to go until the 20th anniversary of Tales of the Cocktail, the foundation announces their Spirited Award finalists.

Unsurprisingly, a number of the nominees can also be found on the North America’s 50 Best Bars list.

However, the Spirited Awards honor more than bars. The awards span four categories: US, International, Global, and Writing & Media.

Along with bar nominees, you’ll find mentors, bar teams, brand ambassadors, spirits, cocktail ingredients, books, articles, podcasts, videos, and publications in the list below.

Congratulations to the Spirited Awards’ top ten nominees! We’ll see you in New Orleans.

Cheers!

US Categories

US Bartender of the Year presented by Del Maguey

  • Josh Davis (16th Street Bar, Chicago, IL)
  • Chris Elford (Trade Winds Tavern, Navy Strength, Rob Roy, Here Today Brewing, Seattle, WA)
  • Chris Hannah (Jewel of the South, New Orleans, LA)
  • Caer Maiko Ferguson (DrinkWell, Austin, TX)
  • Chris McMillian (Revel Bar & Cafe, New Orleans, LA)
  • Shauna O’Neil (Sweet Liberty, Miami, FL)
  • Kapri Robinson (Allegory, Washington, DC)
  • Christian Suzuki-Orellana (Wildhawk, San Francisco, CA)
  • Masahiro “Masa” Urushido (Katana Kitten, New York, NY)
  • Christine Wiseman (BarLab Hospitality Group, Miami, FL)

Best US Bar Mentor presented by BarSmarts

  • Colin Asare-Appiah
  • Julio Cabrera
  • Kevin Diedrich
  • Meaghan Dorman
  • Alba Huerta
  • Alex Jump
  • Sean Kenyon
  • ms franky marshall
  • Nectaly Mendoza
  • Jeffrey Morgenthaler

Best US Brand Ambassador presented by Libbey Glass

  • Kiowa Bryan (Spiribam)
  • Chris Cabrera (Bacardí USA)
  • Tad Carducci (Gruppo Montenegro)
  • Cameron George (Ardbeg)
  • Vance Henderson (Hendrick’s Gin)
  • Lynn House (Heaven Hill)
  • Jenna Murray (The Glenlivet)
  • Natasha Sofia Velez (Davos Brands)
  • Ryan Wainwright (Bombay Sapphire)
  • Daniel Warrilow (Campari America)

Best US Bar Team presented by William Grant & Sons

  • Attaboy (New York, NY)
  • Cleaver: Butchered Meats, Seafood & Classic Cocktails (Las Vegas, NV)
  • Half Step (Austin, TX)
  • Jaguar Sun (Miami, FL)
  • Jewel of the South (New Orleans, LA)
  • Katana Kitten (New York, NY)
  • The Long Island Bar (Brooklyn, NY)
  • The Roosevelt Room (Austin, TX)
  • The Snug (Sacramento, CA)
  • Thunderbolt (Los Angeles, CA)

Best US Cocktail Bar presented by Absolut Vodka

  • Bar Goto (New York, NY)
  • Beachbum Berry’s Latitude 29 (New Orleans, LA)
  • Bitter & Twisted Cocktail Parlour (Phoenix, AZ)
  • DrinkWell (Austin, TX)
  • Julep (Houston, TX)
  • Katana Kitten (New York, NY)
  • Occidental (Denver, CO)
  • Pearl Diver (Nashville, TN)
  • The Roosevelt Room (Austin, TX)
  • Thunderbolt (Los Angeles, CA)

Best US Hotel Bar presented by Grey Goose

  • Bar Marilou at Maison de la Luz (New Orleans, LA)
  • Champagne Bar at The Surf Club Miami (Miami, FL)
  • Dear Irving on Hudson at the Aliz Hotel (New York, NY)
  • Hey Love at The Jupiter (Portland, OR)
  • King Cole Bar at The St. Regis New York (New York, NY)
  • Libertine Social at the Mandalay Bay (Las Vegas, NV)
  • Little Rituals at the Residence Inn/Courtyard by Marriott (Phoenix, AZ)
  • Midnight Rambler at the Joule (Dallas, TX)
  • Mountaineering Club at the Graduate Seattle Hotel (Seattle, WA)
  • Silver Lyan at the Riggs Washington DC (Washington, DC)

Best US Restaurant Bar presented by Maison Ferrand

  • Café La Trova (Miami, FL
  • Cleaver: Butchered Meats, Seafood & Classic Cocktails (Las Vegas, NV)
  • Crown Shy (New York, NY)
  • Gramercy Tavern (New York, NY)
  • Jewel of the South (New Orleans, LA)
  • Kimball House (Decatur, GA)
  • Kumiko (Chicago, IL)
  • L’Oursin (Seattle, WA)
  • Republique (Los Angeles, CA)
  • Spoon and Stable (Minneapolis, MN)

Best New US Cocktail Bar presented by Aviation Gin

  • Double Chicken Please (New York, NY)
  • Happy Accidents (Albuquerque, NM)
  • Kona’s Street Market (San Francisco, CA)
  • Law Bird (Columbus, OH)
  • Overstory (New York, NY)
  • Palmetto (Oakland, CA)
  • Temple Bar (New York, NY)
  • Tiki Tatsu-Ya (Austin, TX)
  • Trade Winds Tavern (Seattle, WA)
  • Yacht Club (Denver, CO)

International Categories

International Bartender of the Year presented by Patrón

  • Moe Aljaff (Two Schmucks, Barcelona, Spain)
  • Lorenzo Antinori (ARGO / Four Seasons Hotel & Resorts, Hong Kong, China)
  • Giorgio Bargiani (The Connaught Bar, London, UK)
  • Kate Boushel (Atwater Cocktail Club / Milky Way Cocktail Bar, Montréal, Québec, Canada)
  • James Grant (Little HK, Edmonton, Canada)
  • Keith Motsi (Charles H. Seoul at the Four Seasons Hotel, Seoul, South Korea)
  • Rémy Savage (🔶🟥🔵 A Bar with Shapes for a Name, London, UK)
  • Daniel Schofield (SCHOFIELD’S BAR, Manchester, UK)
  • Ezra Star (Mostly Harmless, Hong Kong, China)
  • Luke Whearty (BYRDI, Melbourne, Australia)
  • Matt Whiley (RE, Sydney, Australia)

Best International Bar Mentor presented by Lyre’s Non-Alcoholic

  • Monica Berg
  • Arijit Bose
  • Simone Caporale
  • Renato “Tato” Giovannoni
  • Tim Etherington Judge
  • Trevor Kallies
  • Dre Masso
  • Lauren Mote
  • Danil Nevsky
  • Agostino Perrone
  • Christina Veira
  • Camille Vidal

*Includes 12 nominees due to a tie

Best International Brand Ambassador presented by Lyre’s Non-Alcoholic

  • Jenna Ba (Diageo)
  • Claudia Cabrera (Fratelli Branca)
  • Irene Díaz (Ron Diplomático)
  • Martin Hudák (Mr. Black Spirits)
  • Daniyel Jones (House of Angostura)
  • Ally Martin (Hendrick’s Gin)
  • Dave Mitton (Lot No. 40 / JP Wiser’s)
  • Ricardo Nava (Bacardí Latin America)
  • Tim Phillips-Johansson (Johnnie Walker)
  • Nicola Riske (The Macallan)

Best International Bar Team presented by House of Angostura

  • ALQUÍMICO (Cartagena, Colombia)
  • Atwater Cocktail Club (Montréal, Québec, Canada)
  • Jigger & Pony at the Amara Hotel (Singapore)
  • La Factoría (San Juan, Puerto Rico)
  • MAYBE SAMMY (Sydney, Australia)
  • Salmon Guru (Madrid, Spain)
  • Tayēr + Elementary (London, UK)
  • The Clumsies (Athens, Greece)
  • Tres Monos (Buenos Aires, Argentina)
  • Two Schmucks (Barcelona, Spain)

Best International Cocktail Bar presented by Tequila Fortaleza

  • ALQUIMICO (Cartagena, Colombia)
  • Atwater Cocktail Club (Montréal, Québec, Canada)
  • Cause Effect Cocktail Kitchen & Cape Brandy Bar (Cape Town, South Africa)
  • COA (Hong Kong, China)
  • Florería Atlántico (Buenos Aires, Argentina)
  • MAYBE SAMMY (Sydney, Australia)
  • Paradiso (Barcelona, Spain)
  • Salmon Guru (Madrid, Spain)
  • Satan’s Whiskers (London, UK)
  • Tayēr + Elementary (London, UK)
  • Three Sheets (London, UK)
  • Two Schmucks (Barcelona, Spain)

*Includes 12 nominees due to a tie

Best International Hotel Bar presented by Perrier

  • Bar Trigona at the Four Seasons Hotel (Kuala Lumpur, Malaysia)
  • Botanist at the Fairmont Pacific Rim Hotel (Vancouver, BC, Canada)
  • Bulgari Bar at The Bvlgari Resort (Dubai, UAE)
  • Charles H. Seoul at the Four Seasons Hotel (Seoul, South Korea)
  • Fifty Mils at the Four Seasons Hotel (Mexico City, Mexico)
  • Jigger & Pony at the Amara Hotel (Singapore)
  • Lyaness at Sea Containers London (London, UK)
  • MO BAR at the Mandarin Oriental (Singapore)
  • Origin Bar at The Shangri-La Hotel (Singapore)
  • The American Bar at The Stafford London (London, UK)
  • The Donovan Bar at the Brown’s Hotel (London, UK)

*Includes 11 nominees due to a tie

Best International Restaurant Bar presented by Tales of the Cocktail Foundation

  • Bar Kismet (Halifax, Nova Scotia, Canada)
  • Caffe Fernet (Singapore)
  • Danico (Paris, France)
  • Le Mary Celeste (Paris, France)
  • Locale Firenze (Florence, Italy)
  • LPM Restaurant & Bar (Dubai, UAE)
  • Pujol (Mexico City, Mexico)
  • Sexy Fish (London, UK)
  • The Continental Deli (Newtown, Australia)
  • Tjoget (Stockholm, Sweden)
  • Zuma Dubai — Dubai, UAE)

*Includes 11 nominees due to a tie

Best New International Cocktail Bar presented by Stranger & Sons

  • 🔶🟥🔵 A Bar with Shapes for a Name (London, UK)
  • Amaro Bar (London, UK)
  • ARGO (Hong Kong, China)
  • Dead End Paradise (Beirut, Lebanon)
  • DEAN & NANCY (Sydney, Australia)
  • RE (Sydney, Australia)
  • Schofield’s Bar (Manchester, UK)
  • Side Hustle at the NoMad (London, UK)
  • SIPS (Barcelona, Spain)
  • Wax On (Berlin, Germany)

Global Categories

Best New Spirit or Cocktail Ingredient presented by Tales of the Cocktail Foundation

  • Abasolo Ancestral Corn Whisky
  • ANGOSTURA® cocoa bitters
  • Citadelle Gin Jardin d’été
  • Del Maguey Single Village Mezcal Vida de Muertos
  • Equiano Light Rum
  • Fever-Tree Sparkling Lime & Yuzu
  • Fever-Tree Sparkling Pink Grapefruit
  • Hendrick’s Lunar Gin
  • Lyre’s Non-Alcoholic – Italian Orange
  • Nixta Licor de Elote
  • Lost Irish
  • Ojo de Tigre Mezcal Artesanal
  • SAVOIA Americano

*Includes 13 nominees due to a tie

World’s Best Cocktail Menu presented by Diageo Bar Academy

  • ALQUÍMICO (Cartagena de Indias, Colombia)
  • Dante NYC (New York, NY)
  • Himkok (Oslo, Norway)
  • Little Red Door (Paris, France)
  • Lyaness at Sea Containers London (London, UK)
  • Mace Bar (New York, NY)
  • Paradiso (Barcelona, Spain)
  • Scarfes Bar at the Rosewood London (London, UK)
  • Swift Soho (London, UK)
  • Tayēr + Elementary (London, UK)

World’s Best Spirits Selection presented by Beam Suntory

  • ATLA (New York, NY)
  • Brandy Library (New York, NY)
  • In-Situ Mezcaleria (Oaxaca City, Mexico)
  • Jack Rose Dining Saloon (Washington, DC)
  • Origin Bar at The Shangri-La Hotel (Singapore)
  • Rumba (Seattle, WA)
  • Sexy Fish (London, UK)
  • Swift Soho (London, UK)
  • The Bamboo Room at Three Dots and a Dash (Chicago, IL)
  • The Doctor’s Office (Seattle, WA)

Writing and Media Categories

Best Cocktail & Spirits Publication presented by Diageo Bar Academy

  • CLASS magazine
  • Difford’s Guide
  • Discard the Zine
  • DRiNK Magazine Asia
  • Drinks International
  • Liquor.com
  • The Cocktail Lovers magazine
  • The Spirits Business
  • VinePair
  • Whisky Magazine

Best Broadcast, Podcast, or Online Video Series presented by Diageo Bar Academy

  • A Life In Whisky: The Dennis Malcolm Story (A documentary by Whisky Magazine)
  • Behind the Bar with Cara Devine
  • El Club de los Cantineros (Documentary)
  • Freepour™
  • Happy Hour History
  • Hospitality Forward Podcast by Hanna Lee Communications
  • Radio Imbibe
  • Shōshin Art Club
  • The Cocktail Lovers Podcast
  • The Speakeasy Podcast

Best Cocktail & Spirits Writing presented by Diageo Bar Academy

  • “Get Real: The bar world looks beyond feel-good measures on sustainability and climate change” by Max Falkowitz, for Imbibe Magazine
  • “Getting high from a new supply: a revolutionary flavour extraction method for cocktails is being pioneered in South Africa” by Leah van Deventer, for TheWorlds50Best.com
  • “Has the Coronavirus Pandemic Destroyed American Bar Culture?” by Jeffrey Morgenthaler, for Daily Beast
  • “Making it Through: How a Bar’s Regulars Helped During a Pandemic,” by Rebecca Cate as told to Paul Clarke, Imbibe
  • “Marc Farrell Wants to Change the Way You Think About Rum” by Yolanda Evans, for Food & Wine
  • “Meet the Eco-Packaging Innovations Transforming the Drinks Industry” by Betsy Andrews, for SevenFifty Daily
  • “Mexican Terroir” by Liza Weisstuch, for Whisky Magazine
  • “The Greatest Drinking Contest in History” by David Wondrich, for Daily Beast
  • “The Hard Reset – Creating a New Hospitality Culture” by Anna Sebastian, for CLASS
  • “Turns Out Rye Whiskey Isn’t an American Creation After All” by Lew Bryson, for Daily Beast

Best New Cocktail or Bartending Book presented by Lyre’s Non-Alcoholic

  • Claridge’s The Cocktail Book by Denis Broci and Nathan McCarley-O’Neill
  • COCKTAIL DIVE BAR: Real Drinks, Fake History, and Questionable Advice from New Orleans’s Twelve Mile Limit by T. Cole Newton
  • Death & Co: Welcome Home by Alex Day, Nick Fauchald, and David Kaplan
  • Difford’s Guide to Cocktails Sixteenth Edition by Simon Difford
  • Mezcal and Tequila Cocktails by Robert Simonson
  • The Cocktail Seminars by Brian D. Hoefling
  • The Japanese Art of the Cocktail by Masahiro Urushido and Michael Anstendig
  • The Way of the Cocktail: Japanese Traditions, Techniques, and Recipes by Julia Momosé with Emma Janzen
  • Tokyo Cocktails by Nicholas Coldicott
  • Zero Proof: 90 Non-Alcoholic Recipes for Mindful Drinking by Elva Ramirez

Best New Book on Drinks Culture, History, or Spirits presented by Diageo Bar Academy

  • A Good Drink: In Pursuit of Sustainable Spirits by Shanna Farrell
  • Bourbon: The Story of Kentucky Whiskey by Clay Risen
  • Drunk: How We Sipped, Danced, and Stumbled Our Way to Civilization by Edward Slingerland
  • Girly Drinks: A World History of Women and Alcohol by Mallory O’Meara
  • L’Ora dell’Americano by Mauro Mahjoub & Lucio Tucci
  • Something & Tonic by Nick Kokonas
  • The Big Book of Amaro by Matteo Zed
  • The New Kindred Spirits by F. Paul Pacult
  • The Oxford Companion to Spirits and Cocktails edited by David Wondrich with Noah Rothbaum
  • The Spirit of Rye by Carlo DeVito

Image: Jia Jia Shum on Unsplash

Buffalo Trace Distillery bourbon barrels
by David Klemt David Klemt No Comments

8 Bottles for National Bourbon Day

8 Bottles for Bourbon Day

by David Klemt

Buffalo Trace Distillery bourbon barrels

Next week, June 14, is National Bourbon Day, the day America celebrates the country’s “native” spirit.

Clearly, that means one thing: Make sure your promotion catches the eye of the whiskey aficionados, bourbon lovers, and bourbon curious among your guests.

One of the most effective ways to boost traffic on National Bourbon Day is deceptively simple. Simply put, add new bourbon releases to your inventory.

Of course, you should also ensure you have enough of what your regulars normally drink on hand. And let’s not neglect your bourbon cocktails.

First Things First

When deciding what to feature on your promotional or LTO menus, there’s a smart and simple first step to take.

You probably already know what I’m going to suggest: Run reports.

What are your top-selling bourbons? Which are more burden than bourbon, collecting dust in your inventory?

Introduce new bourbons recently? How are they selling?

Then there’s the cocktail menu. Do you know which cocktails are your guest favorites and which they’re not ordering? Are any of these bourbon cocktails?

So, don’t just jump into National Bourbon Day by guessing or assuming what bottles and cocktails to promote. Instead, leverage the power of your POS and run reports. Put hard data behind your promotions, always.

Of course, that’s not your only resource. Curious about what your guests would like to see on the menu and back bar? Ask your bar team.

New Releases

Now, this may come as a shocker: People want to try what’s new. Yeah, I know—hot take.

So, if people want the new thing, give ’em what they want. Below you’ll find some bottles worth asking your reps about for National Bourbon Day.

Obviously, you should ensure you have plenty of the standards on hand. And be cautious about just how much new bourbon you bring in. After all, you don’t have data on how they’ll perform yet.

That said, here are some bottles worth considering.

Basil Hayden Subtle Smoke

Far too often, “smoky” on a label means “tastes like you’re drinking a campfire.” Of course, some of us are into that, depending on our mood or personal tastes.

However, some guests aren’t into smoke bombs. Basil Hayden Subtle Smoke delivers what’s on the label: their high-rye Kentucky bourbon with smoke notes that aren’t overwhelming.

Ben Holladay

Don’t freak out after you read the following sentence. Not all bourbon comes from Kentucky.

Of course, you and your team probably know that. And I’m sure we all think that by now, people know a whiskey doesn’t need to come from Kentucky to be bourbon. However, there are still people who think otherwise.

Educate them with bottled-in-bond Ben Holladay, crafted in Missouri. It’s an interesting bottle labeled Real Missouri Bourbon. According to laws enacted in 2019 and 2020, for a whiskey to earn that designation the producer must:

  • mash, ferment, distill, age, and bottle in Missouri;
  • age in oak barrels made in Missouri; and
  • be made with corn grown in Missouri.

Bottled-in-bond and Real Missouri Bourbon. This bottle should get your guests’ attention.

Blood Oath Pact No. 8

When it comes to bourbon releases, Blood Oath Pacts are always big news. Blood Oath Pact No. 8 should be a welcome addition by the bourbon lovers among your guests.

For this release, Lux Row Distillers combined a a 14-year ryed bourbon, an 11-year ryed bourbon, and an 8-year ryed bourbon finished in Calvados casks.

OKI Reserve

The OKI story goes that two entrepreneurs in Ohio, Chad Brizendine and Jake Warm, bought the brand from New Riff Distilling two years ago.

For those wondering, OKI stands for “Ohio, Kentucky, Indiana,” the tri-state area responsible for most of the world’s bourbon. According to OKI, 99 percent of OKI Reserve is more than eight years old.

Thomas S. Moore

Alright, I’ll admit it—I count this section as four bourbons. But I have a good reason for doing so.

Thomas S. Moore is crafted by Barton 1792 and consists of four expressions: Cognac, Madeira, sherry and Merlot. Any one of these alone is worth the time and effort for a bourbon or whiskey lover to track down. However, think of the potential having two or more expressions available to taste against one another offers you and your guests.

Each Thomas S. Moore expression starts with five- or six-year-old Barton 1792 high-rye bourbon. Depending on the cask used for finishing, the bourbon is aged for another one to four years.

Image: Josh Collesano on Unsplash

Flipping through an open book
by David Klemt David Klemt No Comments

5 Books to Read this Month: June 2022

5 Books to Read this Month: June 2022

by David Klemt

 

Flipping through an open book

These engaging and informative book selections will help you develop next-level food and beverage skills, and motivate you throughout June, 2022.

To review May’s book recommendations, click here.

Let’s jump in!

Doctors and Distillers

As the historians in our industry have known for a while, cocktails were once considered medicinal. Of course, in some ways that’s still the case.

Industry author, speaker, and educator Camper English shows us how medicine and alcohol have long been connected throughout human history in Doctors and Distillers. Have you head of using wine as a dewormer? How about treating wounds with beer? Would you ever consider using spirits to heal a snakebite? Well, humans have done those things and more with booze. Pre-order this book today!

A Bartender’s Guide to the World

I’m just going to be blunt here: Lauren Mote probably knows more about spirits, liqueurs, and cocktails than you. That’s not a slam—she loves sharing her knowledge and helping people improve their craft and business.

Available for pre-order now for an October launch, A Bartender’s Guide to the World shares not only Mote’s journeys around the world but also more than 75 cocktail recipes. The book’s recipes are organized by their base ingredient. Additionally, there’s an entire chapter just addressing alcohol-free drinks.

The Portugal Cookbook

Chef Leandro Carreira shares well over 500 recipes in The Portugal Cookbook. These dishes range from traditional Portuguese cuisine to modern recipes.

Every region throughout Portugal is represented in this informative and mouth-watering book, including the Duoro Valley and Algarve coast. Portugal is known as a global destination for foodies and this book will definitely help you add some delicious, on-trend recipes to your menu.

Hacking the New Normal: Hitting the Reset Button on the Hospitality Industry

The world around us has changed. The food & beverage industry has changed. The hospitality industry has changed. But will some ways of life change for the better? In Doug Radkey’s second book, Hacking the New Normal, he asks the following: “Do you think you can hit the reset button on your approach to business? Do you think you can help hit the reset button on this industry? I have made the decision to do so. The question remains, have you?”

Trust and Inspire: How Truly Great Leaders Unleash Greatness in Others

Stephen M.R. Covey, author of The Speed of Trust, addresses the leadership crisis we face today. As the author of Trust and Inspire points out, the world is changing but leadership styles remain the same. That simply won’t work moving forward. It’s crucial we change how we view leadership, and develop new leadership styles and strategies if we’re going to succeed from now on.

Image: Mikołaj on Unsplash

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