Whiskey

An AI-generated image of a bottle of bourbon and glass of bourbon on the rocks, on top of a bar, with a back bar full of whiskey bottles.
by David Klemt David Klemt No Comments

How’s Your 30 Days of Bourbon Challenge?

How’s Your 30 Days of Bourbon Challenge Going?

by David Klemt

An AI-generated image of a bottle of bourbon and glass of bourbon on the rocks, on top of a bar, with a back bar full of whiskey bottles.

Drink Raddannd Bourbon, aged for “snake” years.

September is National Bourbon Heritage Month, and Bourbon & Banter have thrown down their 30 Days of Bourbon Challenge again this year.

For those who are unaware, allow me to introduce you to Bourbon & Banter.

Bourbon devotee and advocate Patrick Garrett founded Bourbon & Banter back in 2011. What has followed over the course of 13 years is the coming together of a team of bourbon aficionados, a community of bourbon lovers, a podcast, and a tasting experience team called DrinkCurious, founded in 2022.

Oh, and, of course, the 30 Days of Bourbon Challenge, which I first covered in September 2021.

Now, I’m well aware that it’s September 9. I’m sure many of you had enjoyed separate bourbons in the eight days prior to the publication of this article. For those who haven’t, it isn’t as though a member of the Bourbon & Banter team is going to run into your bar and slap a bourbon out of your hand if you and your guests run the challenge through October 8.

So, make sure to connect with Bourbon & Banter, tag social posts with #30DaysOfBourbon and #BourbonHeritageMonth, and donate $30 to the charity of your choice if you see fit. Hey, that would be an excellent way for you and your guests to raise funds for a deserving, local cause.

To help you and your guests try new, exciting bourbons this month, check out the Breaking Bourbon release calendar. Scroll down to August and September for some of the newest bourbons to hit the market.

Cheers!

Only. Bourbon. Counts.

There are some rules that you and anyone else participating in this challenge need to honor.

First and foremost: only bourbon counts. I mean, it’s in the name of the creators of this challenge, and the challenge itself.

So, one more time: only bourbon counts.

And, in case anyone needs a refresher, bourbon is, according to the Alcohol and Tobacco Tax and Trade Bureau (TTB), a “[w]hisky produced in the U.S. at not exceeding 80% alcohol by volume (160 proof) from a fermented mash of not less than 51 percent corn and stored at not more than 62.5% alcohol by volume (125 proof) in charred new oak containers.”

The good news is that, as Bourbon & Banter point out, Tennessee whiskey counts toward this challenge. For the curious, this is because Tennessee whiskeys—generally speaking—are bourbons that are filtered through charcoal chips before being rested. This step, which doesn’t violate the rules for classifying a whiskey as a bourbon, is known as the Lincoln County Process.

A Few More Rules

Really, I see these more as guidelines. Why? Because Bourbon & Banter, in my opinion, are simply clarifying a few key details in the interest of integrity. However, they’re maintaining the fun factor of their 30 Day Bourbon Challenge.

Another rule is that the mash bill is important, and as long as one recipe is different from another, it counts as a separate bourbon. As an example, many bourbon aficionados are aware that Four Roses boasts ten different mash bills. Well, each of those counts as a different bourbon, so that’s ten bourbons right there.

Per Bourbon & Banter’s rules, finished bourbons also count toward the challenge. As they explain their stance, “As long as the finished bourbon started life as a bourbon we see no reason to exclude it due to alternative barrel finishing.”

Just like mash bill is important, so is expression. To that end, no, different barrels of the same expression do not count as different bourbons for this challenge.

For all of the rules, click here. And for your own copy of the official 30 Days of Bourbon Challenge calendar, click here and scroll down.

Now, check out your bourbon inventory, organize your reps, activate your team, and engage your guests. You’ve all got some bourbon to drink learn about!

Image: Microsoft Designer

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Woodford Reserve 2024 "Adorned with Flowers" bottle
by David Klemt David Klemt No Comments

Woodford Reserve 2024 Derby Bottle

Woodford Reserve Unveils 2024 Kentucky Derby Bottle

by David Klemt

Woodford Reserve 2024 "Adorned with Flowers" bottle

Commemorating the 150th running of the iconic Kentucky Derby, Woodford Reserve’s 2024 Derby bottle is now available for purchase.

In keeping with tradition, the bottle’s label features a Kentucky artist’s work.

For 2024, Woodford Reserve collaborated with artist Wylie Caudill, who crafted the painting “Adorned with Roses.” The art is a clear nod to another tradition: adorning the winning horse with a garland consisting of hundreds of roses, the Derby’s official flower.

This should grab an operator’s attention for a few reasons. To start, some operators enjoy collecting bottles. So, they can now get their hands on this annual release.

Further, it’s time to start thinking about this year’s Derby, which takes place on May 4. Millions of people watch the Kentucky Derby every year. Operators need to ensure their Mint Juleps and riffs are dialed in, including the appropriate drinkware.

Impressively, while it has been postponed twice, it has never been cancelled.

Traditionally, the Derby is run on the first Saturday in May. The race was run in June in 1945 due to World War II. And in 2020, Covid-19 restrictions pushed the race to September. Incredibly, a world war and a pandemic couldn’t thwart the Derby.

2024’s race is the 150th running of the Kentucky Derby. It stands to reason that even more people will show an interest in watching and celebrating this year’s race. Woodford’s commemorative bottle at least be on the back bar of any venue running a Derby promotion. It would also make for a great raffle item on race day.

Finally, we celebrate International Whiskey Day this month. The more special edition whiskeys available on March 27, the better.

Learn more about this year’s Woodford Reserve Derby bottle below. Cheers!

Woodford Reserve Releases 2024 Bottle Celebrating 150th Anniversary of the Kentucky Derby

Bottle features the art of Kentuckian Wylie Caudill 

Versailles, KY (March 5, 2024) — Woodford Reserve®, the Presenting Sponsor of the Kentucky Derby®, is honoring “The Most Exciting Two Minutes in Sports®” with the release of its 2024 commemorative Derby bottle.

This year’s special release celebrates the 150th running of the Kentucky Derby® and features the artwork of Kentucky native Wylie Caudill, known for his bold, repetitive patterns, and his signature roses. His painting, “Adorned in Roses,” depicts a racing thoroughbred covered with red roses, with a background of multi-colored roses.

The one-liter bottle retails for $55 and is available for purchase globally. A special presale on ReserveBar begins March 5. It also is for sale at Woodford Reserve Distillery and in the Woodford Reserve online store starting March 5.

“Wylie’s artwork embodies the spirit of Woodford Reserve, the liveliness of Churchill Downs during race day, and the heart of Kentucky,” Woodford Reserve Master Distiller Elizabeth McCall said. “We’re thrilled to have a Kentuckian’s artwork on our bottle during this monumental year.”

Caudill grew up drawing and painting in Cynthiana, Kentucky. During college, he spent his free time creating chalk drawings, leaving his mark around campus and leading to his title ‘chalk guy’ among locals. He expanded his public street art to painting murals in Lexington after college, and many of his murals can be seen across Kentucky today. Caudill also created the Official Art of the Kentucky Derby for Churchill Downs for the 150th Derby, marking the first year that Woodford Reserve and Churchill Downs used the same artist.

“As a Kentucky native, I am honored to be a part of this milestone celebration,” Caudill said. “I have painted my signature roses many times over the years, but this one is truly special. The colorful roses symbolize the diverse Derby fans from around the world, connecting people beyond the track.”

Woodford Reserve’s Derby bottle has been an annual collector’s item anticipated by bourbon and racing fans since 1999.

About Woodford Reserve

Woodford Reserve, “Presenting Sponsor of the Kentucky Derby,” is crafted at the historic Woodford Reserve Distillery, tucked in the heart of thoroughbred country in Versailles, Kentucky. A National Historic Landmark, the Woodford Reserve Distillery represents craftsmanship with a balance of historic heritage and modern practices. Woodford Reserve is a product of the Brown-Forman Corporation, a premier producer and marketer of fine quality beverage alcohol brands including Jack Daniel’s, Finlandia, Korbel, Tequila Herradura, Old Forester, Sonoma-Cutrer and Chambord. Please enjoy your bourbon responsibly. To learn more about Woodford Reserve, visit us www.woodfordreserve.com  or check us out on Facebook at www.facebook.com/woodfordreserve.

Kentucky Straight Bourbon Whiskey, 45.2% Alc. by Vol., produced and bottled by the Woodford Reserve Distillery, Versailles, KY ©2024

Disclaimer: Neither the author nor KRG Hospitality received compensation, monetary or otherwise, in exchange for this post.

Image provided by Woodford Reserve

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Sepulto Mezcal bottle
by David Klemt David Klemt No Comments

WSWA Access LIVE 2024: Product Roundup

A Few of Our Favorite WSWA Access LIVE Things

by David Klemt

Sepulto Mezcal bottle

We attended WSWA’s Access LIVE 2024 event in Las Vegas, Nevada, and found quite a few products we think will pique the interest of restaurant and bar operators.

Agave spirits, perhaps unsurprisingly, seemed to dominate the floor. In particular, tequila was very well represented.

However, we also found notable vodkas, gins, whiskeys, sake, liqueurs, zero-proof beverages, and more. Below, several portfolios and items that really stood out to us.

Cheers!

Portfolio

Deluxe Distillery

This distillery, operating out of Belgium, has some of the most striking packaging I’ve seen in a while. I’m confident in saying that guests scanning a back bar would find Deluxe Distillery‘s bottles intriguing.

More importantly, of course, the liquid is just as outstanding. Deluxe produces three gins under the Blind Tiger label: Piper Cubeba, Imperial Secrets, and barrel-aged Liquid Gold. Their vodka, Mary White, pays homage to a famous bootlegger. And then there’s Yusibi, a honey-based aperitif in a unique bottle.

However, it’s Deluxe’s Sūpāsawā that really grabbed my attention at Access LIVE. This product, available in 30 states in the US already, makes batching not just a breeze but a more budget-friendly proposition. Cost per bottle should run around $9. The prebatched cocktail Deluxe Distillery was serving at their booth took less than five minutes to make.

As far as entire portfolios, Deluxe stood out the most to me.

Agave

Inspiro Tequila

This is clean tequila brand needs to be on your radar. There are currently two Inspiro Tequila expressions, Luna Blanco and Rosa Reposado. Both premium tequilas can be enjoyed neat, and Rosa is rested in rosé wine barrels sourced from France.

Inspiro is woman-owned, confirmed additive-free, certified Kosher, gluten-free, sugar-free, and zero carb. Oh, and the bottles are eye-catching.

Sepulto Mezcal Artesanal

This artisanal mezcal launched at this year’s Access Live event. And yes, this is another case of the bottle catching my eye and drawing me in.

Sepulto is aged for one year in glass, underground. As a result of the distiller’s cooking process, the complex notes of espadín, sahuayo, and papalote agaves come through with each sip. This is definitely a mezcal you’ll want to add to your super-premium agave spirits. In fact, it will be right at home on your back bar and menu next to your Don Julio 1942.

Vodka

Tenjaku Japanese Vodka

Don’t let the clean label fool you: Tenjaku is as fun a brand as it is a premium vodka. Click here to check out their packaging, which drives home my point.

Speaking of premium quality, Tenjaku Vodka is made from Yamada Nishiki rice, which is also used to make some of the best sake in the world. Further, the liquid is filtered not just through birch charcoal but also bamboo charcoal. The result is a vodka that tastes fresh and is delicate on the palate.

Herbesco Pepper Vodka

Looking for a great vodka that can serve as a spicy base for Bloody Marys and other hot cocktails straight from the bottle?

Herbesco Pepper Vodka is made with jalapeño, japones, chile de árbol, and bell pepper. Along with heat, expect herbal, fruity, and even chocolatey notes.

Gin

The Illusionist Dry Gin

Those familiar with Empress are familiar with what gives the gin its hue and color-shifting capability: butterfly pea flower. That botanical is also present in The Illusionist, which comes in a stylish, black Art Nouveau bottle.

Certified organic, The Illusionist delivers more than just visual impact. On the nose, licorice and citrus. Those notes are also present on the palate, along with fruity and floral flavors.

Whiskey

Yame Whisky

This Japanese whisky was introduced to me by Wine of Japan, an incredible portfolio of ultra-premium sake, beer, and spirits. Anyone who wants to add the highest quality sake from Japan need look no further. (In fact, I’ve been looking for a specific sake for over a decade. The VP or Wine of Japan knew exactly what I was talking about and had a sample at the booth. Amazing.)

Two expressions were available to try at Access LIVE, the 10 Year and 15 Year. The 10 Year features a 100-percent barley mashbill and is very easy to drink, delivering notes of vanilla and citrus. Think an easy-sipping bourbon. I found the 15 Year to a bit more complex, delivering dried fruit and grain on the palate. However, I had also sampled quite a few sake before trying this whisky.

In other words, you’re going to have to reach out to Wine of Japan and get tasted on both Yame expressions.

Tenjaku Whisky

There are two Tenjaku Whisky expressions currently: Blended and Pure Malt.

The former is sweet on the nose, with a touch of smoke. On the palate, Tenjaku Blended delivers grain, dried fruit, and a bit of spice.

The latter, Pure Malt, has nutty aroma with herbal notes. Expect wood and vanilla on the palate.

Niche

Wheyward Spirit

I could include woman-owned, operated, and distilled Wheyward in the whiskey category, but it’s too unique for that. The two available expressions are produced by upcycling whey.

Wheyward Spirit, the original expression, can stand in for vodka, gin, rum, sake, and even blanco tequila. The brand itself explains this innovative spirit quite succinctly: “Wheyward Spirit is one of a kind and was designed to take the best elements of vodka, sake, gin, and rum to be both a versatile and sippable clear spirit.”

There’s also Wheyward Spirit Wheyskey. Now that you’re familiar with the original, you can probably guess that this is a whey-based alternative to whiskey. This expression is barrel-aged Wheyward Spirit, and, like the original, is additive-, grain-, gluten-, and lactose-free. When I tasted Wheyskey, it most closely resembled a rye whiskey to me.

Alcohol-free

De Soi

“Savor the flavor, lose the booze, put the ‘fun’ in ‘functionality,’ and embrace the pleasure of restraint,” says non-alcohol brand De Soi.

This range of zero-proof apéritifs is loaded with interesting flavors, such as sparkling Très Rosé, citrusy and herbaceous Golden Hour, and jammy and bitter Champignon Dreams.

Operators looking to add sophisticated and unique non-alcohol beverage options should definitely look into De Soi.

Sparkling Wine

Rozoy Picot

If the production of this French sparkling wine didn’t involve a unique twist, I’m told Rozoy Picot would legally be Champagne.

However, these sparkling wines are blended with terpenes, the aromatic elements of cannabis. (Remember, terpenes don’t contain psychoactive elements, so this product doesn’t get you high.)

There’s a white varietal, Rozoy Picot OG Kush, and a red, Punch Rosé. I can only say that these must be smelled and tasted to be understood fully. Additionally, I can see these performing well at nightclubs as a unique bottle service option.

Image provided by author.

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7-Year-Old Single Malt Mizunara Finish in Wicklow, Ireland
by David Klemt David Klemt No Comments

Irish Distilleries You Need to Know

Irish Distilleries You Need to Know in 2024

by David Klemt

7-Year-Old Single Malt Mizunara Finish in Wicklow, Ireland

On Thursday, January 25, we honor a simple but delicious cocktail that can trace its roots back to Europe and the middle of the 19th century.

A bartender can serve this drink hot, chilled, or iced. And until somewhat recently, a bartender usually makes this cocktail with a spirit from one of just a few producers.

I’m talking about the venerable Irish Coffee.

Now, this could make for an interesting Drink Donnybrook. However, I’m going to focus on shining a spotlight on some Irish distilleries and labels you and your bar team should have on your radar.

Of course, there’s nothing wrong with making an Irish Coffee with one of the usual suspects. Indeed, it’s perfectly acceptable—traditional, even—to make yours with Jameson, Bushmills, Tullamore Dew, Redbreast, or Powers.

But while there’s nothing wrong with playing to expectations, making the choice to offer something different can set you, your team, and your venue apart.

As our buddy Chef Brian Duffy says, operators can charge premium menu prices only if they innovate. Pairing a lesser-known Irish whiskey with a local coffee roaster’s coffee would be an innovation that falls in line with Chef Duffy’s approach to pricing.

There are other ways to build an Irish Coffee as a premium cocktail. The quality of the whipped cream, for instance, is a consideration. For example, whipping the cream in front of guests is a premium touch.

Not the Usual Suspects

A lot is going on with Irish distilleries. We have more choice than we’ve had in several decades.

Check these Irish distilleries out today:

Several of these distilleries also produce other spirits, such as gin and vodka. And, of course, not every distillery produces spirits that are available to the US and Canada, currently.

Still, it’s good to be aware of these distilleries and their brands so we can encourage suppliers to bring them to North America and beyond.

To learn more about Glendalough Distillery in particular, please listen to the Bar Hacks podcast episode below:

Hot Coffee

Let’s assume you’re going to with piping hot coffee, not serve your Irish Coffee on ice or frozen.

You’re going to want to ensure your glassware is heat resistant, of course. Let’s not burn the hands of our guests.

To that heat-resistant glassware, add one-and-a-half to two ounces of Irish whiskey. Next, add two to four teaspoons of sugar, or a half- to two-thirds-ounce of demerara syrup. Add three to four ounces of hot coffee, then top with quality whipped cream. When I say add the cream, I mean an inch or so, not just a wee bit.

You’ll notice that I’m using ranges of measurements. This is because you’re going to want to play around with your Irish Coffee to make it one of your signatures. That includes selecting your sweetener, whether that translates to brown sugar, syrup, or something else.

Now, if you’re after something different, check out the Frozen Irish Coffee from Erin Rose in New Orleans, or the recipe for the Dead Rabbit‘s Irish Coffee.

Cheers!

Image: Glendalough Distillery

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Kentucky Peerless Distilling Co. whiskey barrels
by David Klemt David Klemt No Comments

Will Whiskey Bring Us Together?

Will Whiskey Bring Us Together?

by David Klemt

Kentucky Peerless Distilling Co. whiskey barrels

A letter penned by Senator Catherine Cortez Masto and signed by a bipartisan group of senators shows that we’re capable of coming together.

There’s seemingly no escape from messages that America is divided like never before. And, when inundated with that message, it’s easy to believe. Sadder, when we believe that message it’s too easy to plunge into despair.

However, 17 senators, Democrats and Republicans, are coming together in support of American whiskey.

These senators are seeking the permanent removal of tariffs on American spirits and wine by the European Union. That 25 percent tariff, first imposed in June of 2018, is in retaliation over a dispute over aluminum and steel. This was a response to the US imposing a 25 percent tariff on steel imports, and ten percent on aluminum.

Unfortunately, after a suspension  in 2021, the tariffs on American whiskey will jump to 50 percent on January 1, 2024. So, Sen. Cortez Masto and a bipartisan group of senators are urging the Biden administration to work with the EU to permanently suspend or otherwise eliminate tariffs on American whiskey.

If Ambassador Katherine Tai and the White House are unable to broker a deal with the EU, the tariffs would be catastrophic for many American whiskey distillers. In turn, their whiskeys would become more costly for restaurant, bar, nightlife, and hotel operators. And, of course, for consumers.

Here’s to hope. Hope that a deal can be reached, and hope that somehow, some way, our elected officials will engage in more bipartisan efforts moving forward.

Bipartisan Support in the Senate

Below, the text of the letter that Sen. Cortez Masto (D-NV) sent to Ambassador Tai and the White House.

The following senators signed this letter in a show of bipartisan support:

  • Marsha Blackburn (R-TN)
  • Katie Boyd Britt (R-AL)
  • Mike Braun (R-IN)
  • Maria Cantwell (D-WA)
  • John Cornyn (R-TX)
  • Mike Crapo (R-ID)
  • Bill Hagerty (R-TN)
  • Tim Kaine (D-VA)
  • Mitch McConnell (R-KY)
  • Joe Manchin (D-WV)
  • Roger Marshall (R-KS)
  • Rand Paul (R-KY)
  • Gary Peters (D-MI)
  • Jacky Rosen (D-NV)
  • Mark Warner (D-VA)
  • Todd Young (R-IN)

If only restaurants and bars, venues where American whiskey is bought and sold, had received this type of support when seeking RRF replenishment.

The Letter

“Dear Ambassador Tai,

“We write today to request an expedited agreement with the European Union (EU) to secure the permanent removal of retaliatory tariffs on spirits and wines. While we applaud the Administration’s efforts to suspend retaliatory tariffs for five-years on spirits and wines in the WTO Large Civil Aircraft Dispute and the two-year pause on American Whiskeys in the steel and aluminum dispute, we are deeply concerned that a lack of a permanent fix risks the re-imposition of tariffs. As of now, a 50 percent tariff is set to hit American Whiskeys on January 1, 2024.

“Spirits have had a significant cultural impact in our country, and currently have a profound impact on the U.S. economy. In 2022 alone, U.S. distilled spirit exports reached $2.06 billion. But the impact of the retaliatory tariffs was devastating. For the American Whiskey industry, exports decreased from $702 million to $440 million, a loss of 20 percent between 2018 and 2021. In 2022, American spirits exports rebounded over 2017 pre-tariff levels – the last full year before retaliatory tariffs – due in large part to the suspension of retaliatory tariffs. For many in the hospitality industry and others such as retailers, grocers, importers and distributors, many of which are small, locally-owned businesses, the impact was severe, compounded by the onset of the Covid-19 pandemic.

“While we understand that you continue to negotiate towards a deal to settle the dispute related to steel, we believe that the targeting of spirits is extraneous. Likewise, a permanent fix is needed as the two-year pause on American Whiskey tariffs is set to snapback soon.

“Understanding that tariffs are a ‘tool in the toolbox’ in negotiating a deal, the imposition of additional tariffs on this industry would be detrimental. There are mutual benefits in finding a path forward, and our belief is that spirits and wines are a point where there can be consensus to limit the damage for all parties.

“We look forward to your support in finding a permanent fix for retaliatory tariffs on spirits and wines.”

Image: Daniel Norris on Unsplash

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Jameson Irish Whiskey Witches' Brew cocktail
by David Klemt David Klemt No Comments

Last-minute Halloween Cocktails!

Last-minute Halloween Cocktails!

by David Klemt

Jameson Irish Whiskey Witches' Brew cocktail

If you perhaps let Halloween preparations get by you, have no fear: here are three Jameson Irish Whiskey cocktails that pair well with different candies.

These aren’t just any three cocktails, however. Instead, Jameson is recommending these drinks because they happen to pair well with three distinct flavors:

  • Tart and sour;
  • sweet; and
  • chocolate.

Makes sense, right? As guests arrive, hopefully in costumes, they may bring candy with them. Or, you may be serving up some mini-candies along with the drinks crossing your bar.

Either way, the drinks below will enhance the guest experience by pairing with an array of candies.

Cheers! Or, boo! Whatever you think is clever, I dunno.

Tart & Sour

Let’s say a guest is munching on some SweeTARTS, Sour Patch Kids, or Warheads. Basically, they’re enjoying tart and/or sour candies this Halloween.

The drink below, according to Jameson, will pair well with those candy flavors.

Jameson Irish Whiskey Witches' Brew cocktail

Witches’ Brew

Out of these three cocktails, this one requires the most prep. You’re going to steep teabags in boiling water and let it cool.

And if you choose to make your own raspberry syrup, your bar team will have to simmer water with sugar and raspberries for a couple of minutes. This will also have to cool before use.

However, this is a large-format drink, so the following recipe allows you to prebatch before guests descend on your bar.

  • 1 bottle Jameson Irish Whiskey
  • 1 carton Cranberry juice
  • 17 oz. Mint tea
  • 3.5 oz. Raspberry syrup
  • 6 Whole limes
  • 1 Orange
  • 12 Raspberries

Start by filling a large vessel with 17 ounces of boiling water. Add six mint teabags and let steep. Once cool, remove teabags. Juice the limes, slice the orange, and add to the vessel with the raspberries. Add the Jameson, cranberry juice, and syrup. Serve in a rocks glass over ice and garnish with raspberries and lime zest.

To make the syrup: In case you haven’t made syrup before, simply add 250mg of water, 250mg of sugar, and 100 grams of raspberries to a pot or saucepan and boil. After reducing to a simmer for two minutes, remove the pot or pan from heat. Let the syrup steep until cool, strain, bottle, and toss in a fridge.

Sweet

Does your guest have a sweet tooth? Are they chowing down on sweet, overly sugary candy? Maybe they’re throwing handfuls of candy corn down their gullet.

This is the drink for them!

Jameson Irish Whiskey Blood Rising cocktail

Blood Rising

From the most complex cocktail on this list to a simpler recipe.

Per Jameson, this cocktail is also known as the Blood Boiler.

  • 1 2/3 parts Jameson Black Barrel
  • 1 2/3 parts Lillet Rouge
  • 1 2/3 parts Orange juice
  • 1 1/6 parts Berry Syrup
  • Orange wedge to garnish
  • Berries to garnish

Prepare a rocks glass by placing a large ice cube inside. Combine all the liquid ingredients in the glass over the cube. Stir, then garnish with the orange and berries

To make the berry syrup: See the instructions above for the raspberry syrup.

Chocolate

I mean…chocolate. C’mon, it’s a loaded Halloween candy category. Snickers, Kit Kat bars, Milky Way bars, M&Ms, it doesn’t matter.

If a guest can’t resist the siren song of chocolate, the cocktail below will pair well with chocolatey notes.

Jameson Irish Whiskey Cold Brew Bittersweet Goodbye cocktail

Jameson Cold Brew Bittersweet Goodbye

If you’ve left your Halloween drink menu to the last minute, this is probably the quickest recipe on this list.

  • 1 1/3 parts Jameson Cold Brew
  • 1 1/3 parts Campari
  • 1 part Blood orange juice
  • 3 parts Tonic water
  • 1 Slice of a blood orange or red grapefruit to garnish

Fill a highball with ice, then add the first three ingredients. Add the tonic water and garnish.

Note: Orange also goes well with chocolate, so consider playing with Jameson Orange Whiskey if you have the time.

Images via Jameson Irish Whiskey

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Lynn House making Old Fashioned cocktails for Elijah Craig
by David Klemt David Klemt No Comments

Prepare Now for Old Fashioned Week

Prepare Now for Old Fashioned Week

by David Klemt

Lynn House making Old Fashioned cocktails for Elijah Craig

Lynn House making Old Fashioneds for Elijah Craig Old Fashioned Week.

It may be nearly two months away but it’s not too early to register your bar and team for Elijah Craig Old Fashioned Week.

This year’s event, the fourth annual Old Fashioned Week, will take place from Friday, October 13 to Sunday, October 22.

As was the case in 2022, the Southern Smoke Foundation will be this year’s beneficiary. In 2020 and 2021, Elijah Craig Old Fashioned Week raised a combined $200,000 for the Restaurant Workers’ Community Foundation.

Just last year, to add context, Old Fashioned Week helped make it possible for Southern Smoke to provide nearly $110,000 in relief grants to food and beverage workers.

Those interested in participating this year can register their venue for free via this link. Create an Old Fashioned LTO menu—or simply make standard Old Fashioneds with Elijah Craig bourbon—and Elijah Craig will donate $1 for every Old Fashioned sold (up to $100,000).

There really couldn’t be a simpler way to deliver a fantastic, classic cocktail experience to guests while supporting a great cause.

Elijah Craig Old Fashioned Cocktail Contest

There’s more to Elijah Craig Old Fashioned Week. You and your bartenders have the opportunity to participate in a cocktail contest, too.

From now until October 31, anyone who wants to throw their hat in the ring can submit their recipe for their own signature Old Fashioned.

The winner of the Elijah Craig Old Fashioned Cocktail Contest will win $5,000. They’ll also have their winning recipe included in Elijah Craig’s 2024 cocktail recipe book.

Recipes can be submitted through this link. For contest rules and judging criteria, please click here.

To learn more about Elijah Craig and the Old Fashioned, check out episode 52 of the Bar Hacks podcast with special guest Lynn House.

Four unique takes on the Old Fashioned can be found below.

4 Day Weekend

Recipe by Stephanie Andrews

  • 2 oz. Elijah Craig Bourbon
  • 1/2 oz. Grilled Peach Gomme Syrup (see note)
  • 4 dashes Lapsang Souchong Tea–Honey Mustard Bitters (see note)
  • BBQ Spritz (see note)
  • Grilled peach slice to garnish
  • Lemon zest to garnish

Prepare an Old Fashioned glass with a large ice sphere or cube. Add ice and first three ingredients to mixing glass. Stir, then strain into prepared glass. Mist BBQ spritz over drink, then garnish.

Note for syrup: Prepare five ripe peaches, removing pits and slicing into pieces. Grill over high heat until peach pieces have grill marks. Dissolve two tablespoons gum arabic in one quart of water in saucepan, whisking constantly. When gum arabic has dissolved fully, add four cups sugar. Again, whisk until dissolved fully. Add peach pieces and steep overnight. Strain, discard peaches, and store in airtight container in refrigerator for up to two months.

Note for bitters: Add 750ml of neutral grain spirit, two tablespoons Lapsang souchong tea leaves, and two tablespoons black tea leaves to a mason jar and shake vigorously. Next, add the peel of one lemon, one cinnamon stick, one teaspoon grains of paradise, and one tablespoon honey mustard to mason jar. Allow mixture to rest for one to two weeks, then strain into a bottle. Bitters may be stored for up to two months at room temperature.

Note for spritz: This recipe is a bit…different. Char eight high-quality beef hotdogs on a grill. Once charred, chop hotdogs into small pieces, place into a sous-vide bag with 750ml of Elijah Craig bourbon, and cook for two hours at 165 degrees Fahrenheit. Strain and pout into an atomizer or mister. The spritz can be stored for up to two months at room temperature.

Borrowed Time

Recipe by Alec Bales

  • 1.25 oz. Elijah Craig Small Batch Bourbon
  • 0.75 oz. St. Lucian Bounty dark rum
  • 0.25 oz. Sorghum syrup
  • 2 dashes Angostura bitters
  • 2 dashes Regans’ orange bitters
  • Round of lemon peel to garnish

Stir all ingredients except for garnish in a rocks glass. Stir, add ice, then stir again. Express oils from lemon peel, then drop into glass to garnish.

A Swallow’s Leave

Recipe by Caer Maiko

  • 2 oz. Butter chestnut–infused Elijah Craig bourbon (see note)
  • 0.25 oz. Soy-caramel syrup (see note)
  • 3 dashes Adzuki bean–Angostura bitters (see note)
  • Coin-shaped orange peel to garnish

As with the recipe above, add all ingredients minus garnish to an Old Fashioned glass, add ice, and stir. Flame the orange peel, then drop into glass to garnish

Note for infusion: Melt a teaspoon of unsalted butter in a saucepan over medium heat. Add eight shelled chestnuts to pan. Cook chestnuts until lightly charred and butter is lightly browned. Add a 750ml bottle of Elijah Craig bourbon and, while still warm, the contents of the saucepan to a mason jar. Leave jar in a freezer for eight hours, then fine strain back into original bottle.

Note for syrup: Simmer three ounces brown sugar, three ounces turbinado sugar, and a half-ounce soy sauce in six ounces of water in a saucepan over medium heat for ten minutes. Ensure all solids dissolve fully, then let cool and pour into appropriate container.

Note for bitters: Wash the syrup from a half-cup of canned adzuki beans. Place into a glass container with four ounces of Angostura bitters. Muddle, then cover container and leave for 12 to 24 hours before passing mixture through a strainer into another appropriate container.

Santiago’s Luck

Recipe by Jake Powell; makes 10 servings

  • 15 oz. Elijah Craig bourbon
  • 5 oz. Cold-brew concentrate
  • 1.5 oz. Yellow Chartreuse
  • 1.5 oz. Amaro Nonino
  • 1.5 oz. Cinnamon-infused banana liqueur (preferably Tempus Fugit; see note)
  • 0.25 oz. Orange bitters
  • Optional: Pinch of salt
  • Orange twist to garnish

Add all ingredients, minus garnish but including pinch of salt if you so choose, to a 750ml bottle. One serving is two ounces over a large ice sphere or cube in a rocks glass.

Note for infusion: Prepare a 750ml bottle of banana liqueur by adding three or four cinnamon sticks to it. Let sit for 24 hours at room temperature, then strain into either a separate 750ml bottle or into another container, then back into original bottle.

Image: Elijah Craig

KRG Hospitality Beverage Programming

Maker's Mark Cellar Aged bourbon bottle
by David Klemt David Klemt No Comments

Maker’s Mark Debuts Age-stated Bourbon

Maker’s Mark Debuts Age-stated Bourbon

by David Klemt

Maker's Mark Cellar Aged bourbon bottle

The team at Maker’s Mark, one of the most iconic and respected names in bourbon, is proud to introduce their oldest-ever expression.

Maker’s Mark Cellar Aged is making its introduction to the world in time to celebrate National Bourbon Heritage Month. As a quick reminder, we honor America’s native spirit in September.

This innovative expression is, in my opinion, an exercise in restraint. As decadent a whiskey as Cellar Aged may be for one’s senses, this bourbon shows that the team at Star Hill Farm is disciplined and deliberate.

While many other whiskey producers have been using age statements to pull focus from competitors, grab headlines, make splashes among collectors, and otherwise use aging to move cases, Maker’s Mark has stayed their course.

That is to say, Maker’s Mark takes their time when implementing a new process. If the team can’t figure out how to do something in a distinctly Maker’s way, they don’t do it.

Take, as an example, their limestone cellar, introduced in 2016. This maturation environment is Star Hill Farm’s approach to aging. The team doesn’t have an interest in simply stacking on years—age must adhere to Maker’s Mark flavor vision and leverage terroir.

Inaugural Annual Release

The 2023 release of Cellar Aged is a blend of 11- and 12-year-old Maker’s Mark. The percentage breakdown is 13 percent of the former and 87 percent of the latter.

The liquid that will eventually become Cellar Aged is first aged for six years in the Maker’s Mark warehouse before being moved to the maturation cellar.

For those wondering, this innovative expression will be an annual release. In fact, it appears Maker’s Mark plans to mark each National Bourbon Heritage Month going forward with Cellar Aged.

This year’s expression is bottled at cask strength—115.7 proof—and comes with a SRP of $150. Sources state that there are 30,000 bottles of the 2023 release, and more may be produced each year.

And for those curious about when they can wrap their gums around a dram, the wait shouldn’t be long. In response to a comment underneath an Instagram post, Maker’s Mark says the following:

“Thanks for asking! Cellar Aged will leave Star Hill Farm in the next few weeks and start making its way across the country!”

 

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A post shared by Maker’s Mark (@makersmark)

So, be on the lookout and let your Maker’s rep know you need this bottle on your back bar.

Tasting Notes

The KRG Hospitality team has yet to taste Maker’s Mark Cellar Aged. Therefore, the tasting notes below are from the Maker’s website.

Aroma: Dark stone fruit, caramelized sugar, toasted oak

Taste: Balanced with big oak, dark vanilla and fruit

Finish: Velvety texture, long and complex with caramelized barrel notes and baking spices

For more information, please review the official Maker’s Mark Cellar Aged press release below.

Introducing Maker’s Mark® Cellar Aged, an Inspired New Take on Older American Whiskey

Matured in a Limestone Whisky Cellar, Maker’s Mark Cellar Aged is Aged to Taste, Not Time

LORETTO, Ky., Aug. 16, 2023 /PRNewswire/ — Maker’s Mark® is proud to debut Maker’s Mark® Cellar Aged Bourbon, an annual, global limited-release expression that proves whisky aging is about more than just a number. Featuring a marriage of 11- and 12-year-old bourbon, Maker’s Mark Cellar Aged delivers the distillery’s highly anticipated oldest release, stemming from the question: What if age isn’t just about time, but instead about how you use that time to evolve, develop and mature?

Since its founding in 1953, Maker’s Mark has aged its whisky to taste – not time – to achieve the vision set by its founders: bourbon without the bite that’s always smooth, soft and creamy. Maker’s Mark Cellar Aged stays true to this philosophy, delivering a richer, deeper and more complex older bourbon, free from the harsher tannic effects commonly found in extra-aged American whiskies, as a result of our innovative maturation process that starts in traditional Kentucky warehouses and finishes in the distillery’s one-of-a-kind limestone whisky cellar.

“For more than 65 years, aging our whisky for a decade-plus wasn’t something we did,” said Rob Samuels, 8th generation whisky maker and grandson of the founders at Maker’s Mark. “It’s not that we didn’t believe in it; we simply hadn’t found a way to do it that didn’t compromise on our taste vision – until now. Cellar Aged embodies an older whisky that’s distinctly Maker’s Mark. One rooted in challenging convention, delivering new flavor experiences from the environment that surrounds us, and building on a taste vision that’s been generations in the making.”

To become Maker’s Mark Cellar Aged, barrels of the distillery’s classic distillate first spend approximately six years aging in traditional bourbon warehouses, where they endure the Kentucky climate and its temperature swings season after season until they reach full maturity and can be called “Maker’s Mark.” Barrels are then moved into the distillery’s proprietary whisky cellar for an additional five to six years of aging before being blended to taste and bottled. Built into the natural limestone shelf of the Kentucky hills, the cellar’s consistently cool environment slows down the tannic impact that occurs during maturation, while allowing the bourbon to develop a deeper, darker flavor with hidden depths, but no bitterness.

This innovative and taste-led approach in pursuit of an older Maker’s Mark expression continues the boundary-pushing mindset that has shaped the brand since the beginning. Founders Bill and Margie Samuels challenged category norms when they burned their 170-year-old family recipe, choosing to use red winter wheat instead of rye in their mashbill for a softer, smoother bourbon. This spirit of asking “what if?” was present in the introduction of Maker’s Mark 46, which is crafted using a proprietary wood-stave finishing technique, and in Maker’s Mark Private Selection, which became the industry’s first custom barrel program upon its launch in 2016.

Cellar Aged will be an annual, limited release available in specific markets around the world. The unique maturation approach of Cellar Aged will be consistent every year, but the specific blend of aged bourbon will vary based on which barrels are ready, by taste. The inaugural release of Cellar Aged is a marriage of 12-year-old and 11-year-old whisky – 87% and 13%, respectively – bottled at cask strength (115.7 proof). Cellar Aged will be available for a suggested retail price of USD $150.00 in the United States in September 2023; in London, Munich and select Global Travel Retail accounts in October 2023; and in Tokyo and Singapore in early 2024.

For more information about Maker’s Mark Cellar Aged, please visit www.MakersMark.com.

Image: Maker’s Mark

KRG Hospitality Bar 101 Techniques

Bib & Tucker Double Char bourbon bottle and cocktail
by David Klemt David Klemt No Comments

Double Char Bourbon Launches Nationwide

Bib & Tucker Double Char Bourbon Launches Nationwide

by David Klemt

Bib & Tucker Double Char bourbon bottle and cocktail

A smoky bourbon that draws inspiration from the savory side of the culinary world is finally, mercifully available throughout the US.

We’ve been waiting patiently, having shared the news of this new release back in June. We’re excited to be able to update that story: Everyone can finally get their hands on this unique small-batch bourbon.

Double Char is an innovative Tennessee bourbon rested for six years in new white American oak barrels that weighs in at 88 proof. And whether people to choose to snap bottles up online or off-premise, this smoky sipper from Bib & Tucker Small Batch Bourbon is ready for action.

What this means for operators and bar teams, of course, is that the bourbon lovers and bourbon-curious among guests will expect to find Double Char on bar menus across the country.

This is great news for bar and restaurant operators who encourage collaboration between front- and back-of-house teams. Double Char has been described as “a smoky sweet BBQ in a bottle.” This culinary inspiration will allow bartenders and chefs to work together to wow guests with specialty cocktails that pair incredible well with all manner of rich, savory, smoky dishes.

I, for one, foresee mouthwatering LTO cocktails and specialty prix fixe experiences centered on Double Char on the horizon.

To learn more about Bib & Tucker Double Char, click here or review the press release below. And to learn more about Bib & Tucker, click here to listen to episode 59 of the Bar Hacks podcast.

Cheers!

Bib & Tucker Small Batch Bourbon Announces Double Char Innovation

New Savory, Smoky Bourbon Inspired by the Flavor of Food Smoked on the Open Flame

STAMFORD, Conn., May 31, 2023 /PRNewswire/—Bib & Tucker Small Batch Bourbon is proudly announcing the release of Bib & Tucker Double Char Bourbon.

Inspired by the turn of the century, when food was cooked on the open flame, this new bourbon is aged twice to create savory smoky notes and an exceptionally smooth finish. Bib & Tucker Double Char is first aged for six years in the rolling hills of Tennessee in new white American oak, followed by a minimum of five months in a second heavily charred and smoked new barrel. This unique fire-forged double char aging method creates the rich and deep flavor of Bib & Tucker Double Char.

“I can’t wait for consumers to try this delicious expression,” said Tom Steffanci, President of Deutsch Family Wine & Spirits. “Double Char spends just the right amount of time in the second heavily charred barrel, creating a savory, smoky character that adds a whole new dimension to the bourbon.”

As a Tennessee bourbon, Bib & Tucker follows the Lincoln County process unique to the state, meaning the bourbon is filtered through sugar maple charcoal before going into the barrel for aging.

For Double Char, to pay homage to the Lincoln County process, the second barrel is smoked with sugar maple before being filled with the brand’s 6-year aged bourbon. The perfect amount of time in the barrels, the char, and the sugar maple barrel smoking process delivers a bourbon with an inviting savory white smoke flavor not found in any other whiskey on the market.

Bib & Tucker Double Char Tasting Notes:

  • Nose: A touch of smoke with immediate notes of toasted oak and dulce de leche, background notes of cinnamon and clove
  • Palate: Vanilla and sugar maple surrounded with white smoke, hints of sweet corn and toasted cinnamon
  • Finish: Medium to long finish with oak, white smoke and vanilla
  • Color: Deep rich mahogany with copper undertones

The lineup of Bib & Tucker Small Batch Bourbon includes:

  • The Classic Six: 6-Year-Old Small Batch Bourbon Whiskey – SRP: $54.99; 92 proof/46% ABV
  • Double Char: 6-Year-Old Small Batch Bourbon Whiskey – SRP: $54.99; 88 proof/44% ABV
  • 10-Year-Old Small Batch Bourbon Whiskey – SRP: $89.99; 92 proof/46% ABV

Bib & Tucker Double Char will be available nationally, in-store and online, beginning August 2023.

Image: Bib & Tucker

Whiskey Sour cocktail on table
by David Klemt David Klemt No Comments

Drink Donnybrook: Let’s Talk Whiskey Sour

Drink Donnybrook: Let’s Talk Whiskey Sour

by David Klemt

Whiskey Sour cocktail on table

If I were to say that the Whiskey Sour is a cocktail with an uncertain and disputable origin, would you find that statement surprising?

Regular readers of KRG Hospitality articles probably won’t think that’s shocking. After all, it’s well known at this point that I enjoy diving into cocktails with “hazy” histories.

For example, there’s the Martini, the Mint Julep, and the Margarita. I guess if you want to ensure it causes endless debate, you should make certain your cocktail’s name begins with the letter “M.”

Dial “M” for “moot,” as it were.

One thing we can state with certainty is that the Whiskey Sour is a true classic cocktail. We can also state with conviction that it will always boast decades of popularity amongst drinkers, particularly in America.

This particular sour cocktail may not be among the top ten or 20 most-popular drinks, but it was at one point. One can make the argument that the Whiskey Sour was among the most popular for a century.

So popular, in fact, that we dedicate an entire day to it. We celebrate the Whiskey Sour on National Whiskey Sour Day, August 25. This year, we honor this classic on a Friday.

“M” is for “Mystery”

A ubiquitous tipple for a century? Looking into what we know of the Whiskey Sour’s history, yes.

That may seem like a bold claim. However, it’s possible its time in the spotlight boasts more than 100 years.

This comes down to the Whiskey Sour’s creation and when it became so popular. Interestingly, it appears historians can’t agree on when it was first mentioned.

For example, some say the recipe for the Whiskey Sour first showed up in print in Jerry Thomas’ The Bar-Tenders Guide. This legendary tome was first published in 1862. Then there are those who say the cocktail first appeared in 1870 in the Waukesha Plaindealer, a Wisconsin newspaper.

Of course, there’s a technicality. In The Bar-Tenders Guide, the 1862 print specifically mentions the Brandy Sour, the Gin Sour, and a rum sour called the Santa Cruz.

Either way, we can assume with confidence that the cocktail was known to at least a handful of bartenders and bar guests before the recipe was published in 1862. Then we can add this quote from David Wondrich about just how important the Whiskey Sour has been to American bargoers:

“From roughly the 1860s to the 1960s, the Sour, and particularly its whiskey incarnation, was one of the cardinal points of American drinking, and one of the few drinks that could come near to slugging it out with the vast tribe of cocktails in terms of day-in, day-out popularity.”

If we trust Wondrich’s understanding of cocktail, spirits, and bar history—and I think it’s safe to say we absolutely can—there’s at least a century’s worth of human history where at least Americans couldn’t seem to enjoy enough Whiskey Sours.

Prepare Your LTOs

As a member of the Sour Family of cocktails, the Whiskey Sour makes it easy to build an LTO menu for National Whiskey Sour Day.

First, of course, there’s the standard Whiskey Sour recipe: two ounces whiskey, 3/4-ounce fresh lemon juice, 3/4-ounce simple syrup, and a small egg white (optional).

Then there’s one of my favorite cocktails, the Penicillin: two ounces blended Scotch, 3/4-ounce fresh lemon juice, 3/4-ounce honey-ginger syrup, and 1/4-ounce Laphroaig 10 or other Islay Scotch (fl0at).

Finally, to add a third LTO because people like things in threes, there’s the New York or Continental or Southern Whiskey Sour: two ounces rye or bourbon, one ounce fresh lemon juice, 3/4-ounce simple syrup, one small egg white (optional), and 1/2-ounce red wine (float).

Of course, there are other riffs on the Whiskey Sour (the Gold Rush, for example) you can include on your LTO menu.

There you have it: another cocktail whose creator will likely never get full credit for their influential invention. Cheers to this mystery person!

Image: Ambitious Studio* – Rick Barrett on Unsplash

KRG Hospitality Beverage Programming

Bib & Tucker Double Char Bourbon bottle and cocktail
by David Klemt David Klemt No Comments

2 Big Bourbons: High Proof, Heavy Flavor

2 Big Bourbons: High Proof, Heavy Flavor

by David Klemt

Bib & Tucker Double Char Bourbon bottle and cocktail

Be on the lookout for two innovative, big bourbons that are heavy on flavor and boldly offer striking drinking experiences.

One of these whiskeys, luckily, is available now. That means if you can get your hands on it, this particular bourbon has arrived in time for National Bourbon Day and National Old Fashioned Day.

And, of course, it’s also here in time to help celebrate Father’s Day.

Agonizing as it is, the other bourbon will make its appearance in August. However, it’s big, bold flavors will be an excellent way to end summer and start fall.

Let’s take a look at these two dramatic drams.

Woodford Reserve Master’s Collection Batch Proof 124.7

Let’s start with the bourbon available today.

The latest release in the Master’s Collection is Batch Proof 124.7. This limited-edition Woodford Reserve release is, as the name suggests, a high-proof heavy hitter.

Master Distiller Elizabeth McCall and Master Distiller Emeritus Chris Morris worked on this release to showcase their incredible proficiency in coaxing a complex array of flavors from blending whiskeys from different barrels.

However, they didn’t stop there. McCall and Morris bottled this year’s limited edition Master’s Collection expression at 124.7 proof. For comparison, standard Woodford Reserve expressions—Straight Bourbon, Double Oaked, and Rye—are bottled at 90.4 proof.

 

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According to tasting notes provided by Woodford Reserve, guests can expect Batch Proof 124.7 to pour a burnt orange color. On the nose, nutty toasted almond, cherry, and overripe banana, plus hints of oak, citrus zest, and, unsurprisingly, pepper.

“The trademark flavors of Woodford Reserve are even more pronounced—and more bold—in this celebrated annual release,” says McCall. “It’s a high-proof bourbon with complex flavors.”

Those lucky enough to locate a bottle will be treated to peppery baking spice, cardamom, and pine on the palate, finishing with leather, dry vanilla, and cedar.

No word on how hot this bourbon sips, but I expect Woodford’s trademark smoothness. Suffice to say, however, this isn’t a beginner’s bourbon.

Batch Proof 124.7 retails for $129.99 and is available now at the Woodford Reserve distillery, so it’s time to hit up your reps, call in favors, or take a trip to Versailles, Kentucky.

Bib & Tucker Double Char Bourbon

Above, the high-proof heavy hitter. Now, the innovative heavy flavor release.

They’re making us wait for it but this Bib & Tucker Small Batch Bourbon release certainly appears to worth our collective patience. Something savory, smoky, and smooth this way comes.

The inspiration for this unique bourbon comes from the rustic corners of the culinary world. Double Char is meant to evoke the sensory experience of enjoying food cooked on open fire.

“I can’t wait for consumers to try this delicious expression,” says Tom Steffanci, president of Deutsch Family Wine & Spirits. “Double Char spends just the right amount of time in the second heavily charred barrel, creating a savory, smoky character that adds a whole new dimension to the bourbon.”

This innovative Tennessee bourbon is rested for six years in new white American oak barrels. Double Char is then aged for at least five months in a new barrel that was heavily charred and smoked.

Notes provided by Bib & Tucker reveal, as expected, smoke and toasted oak on the nose. However, those notes are balanced by cinnamon, clove, and dulce de leche.

On the palate, Double Char delivers white smoke, vanilla, sugar maple, sweet corn, and toasted cinnamon. Oak, white smoke, and vanilla stand out on the medium to long finish.

Personally, I can’t wait to get my hands on a bottle.

Click here to listen to episodes 32 and 59 of the Bar Hacks podcast. The former features Woodford Reserve, while the latter features Bib & Tucker.

Images courtesy of Bib & Tucker and Woodford Reserve

KRG Hospitality Mixology Training with Jared Boller

Nikka Whisky Yoichi Single Malt 10 Year Old bottle
by David Klemt David Klemt No Comments

Nikka Age Statement Whiskey Returns to US

Nikka Age Statement Whiskey Returns to US

by David Klemt

Nikka Whisky Yoichi Single Malt 10 Year Old bottle

After an eight-year hiatus, Nikka is bringing age-statement whisky back to the United States, starting with Yoichi Single Malt 10-Year-Old.

Operators with robust whisky programs, their guests, and collectors will recall what happened back in 2015. That was the year that Nikka’s Yoichi age statement whisky line was shelved. The Yoichi portfolio’s stars—10, 12, 15 and 20 Year Old whiskies—were replaced by an expression labeled “No Age Statement.”

Interestingly, we can trace the withdrawal of age-statement Japanese whisky and disappearance of iconic bottles to the 1980s. In response to a slowdown in demand, Japanese distillers reduced production. While that move helped deal with the drop in demand and sales, there would be consequences decades later.

Eventually, the world discovered some of the most iconic whiskies on the planet: Hibiki 12 and 17, Yamazaki 12 and 18, and the aforementioned Yoichi 15 and 20.

Of course, the rabid demand for Japanese age statement whiskies resulted in an extinction event, of sorts. The reduced production that gave the world some of the most amazing luxury whiskies ever known, coupled with intense (and likely unforeseen) demand, eventually put distilleries in dire straits.

Simply put, Japanese distillers needed time to replenish their precious liquids. So, for several years, whisky lovers have been waiting for new aged-statement whiskies from Japan. Around 2017, articles and blog posts started sounding the alarm. Whisky experts told us we’d have to wait at least five years to see the return of age-statement expressions. And, as Nikka’s announcement shows, they were right.

To be clear, no-age-statement expressions have proven themselves compelling portfolio-mates during our wait. However, seeing a bonafide return to age statement whiskies is exciting.

Yoichi Single Malt 10-Year-Old

Not only is Nikka returning to age statements, they’re paying tribute with this 10-year-old release, a brand-new addition to the portfolio. Yoichi Single Malt 10-Year-Old commemorates Yoichi Distillery attaining “Important Cultural Properties” status.

More specifically, ten buildings on the grounds of Yoichi Distillery earned this important designation. Ten buildings, ten years of aging.

“We are honored for the Yoichi Distillery to receive this designation from Japan’s Agency for Cultural Affairs. This designation helps ensure we will pass on the history of Japanese whisky to future generations,” says Emiko Kaji, Nikka Whisky global marketing and sales general manager. “To celebrate this special honor, we welcomed the return of Nikka Whisky aged statements and released the Yoichi Single Malt 10-Year-Old, a new expression created by the current blenders.”

 

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This new, 45-percent ABV expression will be available in limited quantities. However, Nikka says the production will be “ongoing” and release on an annual basis. The suggested retail price is $175.

“A momentous moment for Nikka Whisky, we are so excited to bring the release of Yoichi Single Malt 10-Year-Old to the US,” says Dan Leese, CEO and president of Hotaling & Co. “As Nikka Whisky looks to celebrate its 90th anniversary in 2024, this release is a testament to their historical significance in the world of whisky and a preview of what’s to come as they continue to build and enrich their traditional range.”

Momentous, indeed. I’m eager to see more age-statement expressions become available throughout North America. Yoichi 10 is a fantastic start.

Image: Nikka Whisky

KRG Hospitality spirit education

Closeup image of whiskey in a glass
by David Klemt David Klemt No Comments

The Incredible Rise of Luxury Whiskeys

There are Luxury Whiskeys. Then There are These…

by David Klemt

Closeup image of whiskey in a glass

Some investors look at whiskey as a luxury good worthy of parking their dollars, with some outperforming gold and the S&P 500 Index.

In fact, super- and ultra-premium whiskey has at times outperformed gold over the past decade. According to some reports, investments in whiskey casks performed better than gold, the S&P 500, and Bitcoin just a few years ago.

Of course, the hospitality and spirits worlds have long been reporting increased interest in luxury whiskey. Really, consumers have shown interest in premium, super-premium, and ultra-premium spirits across several categories.

In other words, it appears that the “drink better” movement continues to accelerate.

This is, of course, great news for operators. Premium and above spirits command higher prices on-premise, boosting revenue.

But there’s luxury, and then there’s luxury. There are ultra-premium spirits, and there are truly exclusive bottles. I suppose hyper-premium describes these incredibly rare expressions. After all, there are hypercars and hyperyachts, and the owners of such vehicles are the people who can afford hyper-premium spirits.

Two examples of such spirits made headlines recently, and wow—their prices are eyewatering.

The Highland Park 54 Year Old

Interested in a taste of the late ’60s? This Scotch was laid down back in 1968 by Highland Park.

And back in 2008, Highland Park master whisky maker Gordon Motion combined four refill butts and six refill hogsheads. That was also the year that Gordon Motion was named master whisky for the distillery. It seems Motion wasted no time in creating an awe-inspiring whisky for Highland Park.

Highland Park’s 54-year-old whisky is stunning, and just 225 bottles are available. This is, of course, a nod to the distillery’s big 2023 anniversary celebration. Highland Park was founded in 1798; 2023 is their 225-year anniversary.

So, what’s a 700ml, 46.9% ABV bottle of Highland Park 54 Year Old going for? Each one carries a price tag of £39,000, or nearly $47,000 USD. There is, of course, no telling what each bottle will be valued at in the future (or if they’ll appreciate, so be careful, investors).

As far as flavor profile, there are, of course, woody and peaty notes. However, there’s also camphor, pistachio, kiwi, and lychee. However, I’m sure whatever I write here will never do justice to experiencing a dram of 54 Year Old.

Gordon & MacPhail Generations 80-Years-Old

For once, I’m nearly speechless. This is the world’s oldest Scotch. And, until we learn otherwise, world’s oldest whisky.

Of particular note, this is Glenlivet liquid rested by father-and-son duo John and George Urquhart in a Gordon & MacPhail cask.

The liquid was laid down on February 3, 1940 and bottled on February 5, 2020. There are 250 decanters available, and these vessels are as stunning as the whisky they contain.

Architect and designer Sir David Adjaye OBE (knighted in 2017) designed the decanter and oak case. Glencairn Crystal Studio stepped up for production of the decanter. Wardour Workshops crafted the case from sustainably sourced oak.

As I stated above, Highland Park’s 54-year-old Scotch costs nearly $50,000. So, what does this Gordon & MachPhail 80-Years-Old Scotch cost?

Well, we won’t really know until October 7 of this year. That’s the date that Sotheby’s will auction off Generations 80-Years-Old Decanter #1.

The world-renowned luxury marketplace is estimating this lot will go for between $120,000 and $255,000. Although, that price could be driven higher should the auction heat up.

Some of the tasting notes from Charlie MacLean MBE include: almond oil, scented hand-soap, sandalwood, dates, salted plums, figs, dry Oloroso Sherry, and a menthol finish.

The Takeaway

I’m not suggesting that operators drop tens of thousands of dollars on hyper-premium bottles. While doing so could translate to hefty margins per ounce sold from such bottles, it’s not realistic for most restaurants and bars.

However, it’s clear that consumers are showing interest not only in learning about luxury spirits but also an inclination to splash out for a taste.

Are 50- to 80-year-old spirits extreme examples of luxury? Absolutely. Do they point to interest in more affordable examples of luxury? Again, absolutely.

Decades-old spirits are rare but not, if this makes sense, uncommon. While the two bottles above are generating headlines, there are others out in the world garnering interest. Examples are Morthlach 70-Year-Old and 75-Year-Old.

Moreover, these rare expressions generate interest in the distilleries that produced them. So, while the average guest may not be able shell out for a 50-year-old single malt, they could be persuaded to try one from that same distillery that’s half that age.

This is, of course, where storytelling comes into the guest experience. An educated, interested, and engaging front-of-house team can be a sales powerhouse.

Image: Anthony Torres on Unsplash

KRG Hospitality Beverage Programming

Pepsi Zero Sugar bottle
by David Klemt David Klemt No Comments

Do Super Bowl Ads Work on Consumers?

Do Super Bowl Ads Work on Consumers?

by David Klemt

Pepsi Zero Sugar bottle

One of the biggest Super Bowl ad winners is Pepsi Zero Sugar.

Brands spent hundreds of millions of dollars to advertise during Super Bowl LVII, but do their ads actually translate to demand for their products?

A week ago we shared our ten favorite beverage-focused Big Game ads. Along with those ads we shared some numbers.

One of those numbers was $7 million, the cost of a 30-second Super Bowl ad on Fox. Other numbers? $500 million and $700 million, the range of revenue it’s estimated that Fox generated this year from Super Bowl ads.

At this point, these ads and the Halftime Show have essentially become their own entities. Some people watch the Big Game for the ads, some for the show halfway through. It stands to reason that brands are well aware of this development. So, they try to create the most impactful ad possible in the hopes of generating consumer demand.

In other words, these brands aren’t spending all this money just so they’re commercial can be deemed cool. Sure, brands want that buzz. But they also want an ROI on the millions they spend.

The big question is, then, are they seeing a return? Well, it just so happens that behavioral insight platform Veylinx has a data-driven answer to that question.

In short, the answer is yes. Of course, it’s a nuanced yes. For example, it appears Gen Z doesn’t care much about Super Bowl ads, as you’ll see below. Also, non-advertisers in the same categories as Super Bowl advertisers appear to see a benefit from the ads.

You’ll learn more from the Veylinx press release below. It’s an interesting read with valuable data for restaurant, bar, and hotel operators.

NEW YORK, Feb. 22, 2023 — A new study from behavioral research company Veylinx determined whether or not Super Bowl commercials boost consumer demand for the products advertised. The results show that 2023 Super Bowl advertising fueled a 6.4% increase in demand among viewers.

The overall increase in consumer demand was driven by women, who accounted for a 21% increase in demand growth. The commercials had minimal impact on men, yielding just 1% demand growth for the brands tested. Gen Z viewers were largely unimpressed by the Super Bowl ads, with demand among 18 to 25 year olds actually shrinking by 1%.

2023 Veylinx impact of Super Bowl ads on consumers chart

“It’s not really a surprise to see that Super Bowl ads improve sales, but the short term bump alone may not be enough to justify the $7 million price tag,” said Veylinx founder and CEO Anouar El Haji. 

Using Veylinx’s proprietary methodology—which measures actual demand rather than intent—the study tested purchase behavior during the week before the Super Bowl and again the week after. The research focused on measuring the change in consumer demand for eight brands with Super Bowl ads: Michelob Ultra, Heineken 0.0%, Hellmann’s Mayo, Downy Unstopables, Crown Royal Whisky, Frito-Lay PopCorners, Pringles and Pepsi Zero Sugar. 

Super Bowl Advertising Winners Overall

Michelob Ultra – 19% increase in demand

Pepsi Zero Sugar – 18% increase in demand

Frito-Lay PopCorners – 12% increase in demand

Heineken 0.0% – 11% increase in demand

Super Bowl Advertising Winners Among Women

Pepsi Zero Sugar – 45% increase in demand

Michelob Ultra – 40% increase in demand

Heineken 0.0% – 40% increase in demand

Crown Royal Whisky – 26% increase in demand

Veylinx, top performing brands during 2023 Super Bowl

Halo Effect for Non-Advertisers

The biggest winners were arguably brands in the same product categories as Super Bowl advertisers. Non-advertisers in those categories appeared to benefit nearly as much as the advertisers: demand grew by 4.2% percent for the study’s control group of non-advertising competitors. Corona Extra, Kraft Mayo and Lay’s STAX were the greatest beneficiaries in a control group that also included Budweiser Zero, Arm & Hammer Clean Scentsations, Canadian Club Whisky, Popchips, and Coke Zero Sugar. Notably, every non-advertiser saw at least a slight increase in post-Super Bowl demand.

“The goal of our study was to look specifically at how consumer demand is affected by running a commercial during the Super Bowl,” El Haji said. “It’s possible that the non-advertisers deployed other marketing efforts to offset or take advantage of the Super Bowl advertising—or they simply benefited from increased exposure for their categories.” 

Additional Findings

Study participants also answered a series of follow-up questions about their preferences, perceptions and how they watched the Super Bowl. More than three-quarters watched at home through various platforms, the most popular being the live cable/satellite broadcast (38%), followed by YouTube TV (15%) and Hulu (10%). When asked why they watched, it’s no surprise that participants were all about the game (64%)—but the commercials were the next most popular reason for watching (39%), followed by halftime (35%), the social aspect (26%) and fear of missing out (13%). 

About the Research

Veylinx studied the behavior of 1,610 U.S. consumers pre- and post- Super Bowl LVII. Unlike typical surveys where consumers are simply asked about their purchase intent, Veylinx measures whether consumers will pay for a product through a real bidding process. Consumers reveal their true willingness to pay by placing sealed bids on products and then answering follow-up questions.

For more information about the study and the Veylinx methodology, visit info.veylinx.com/super-bowl

About Veylinx

Veylinx is the most realistic behavioral insights platform for confidently answering critical business questions during all stages of product innovation. To reliably predict demand, Veylinx captures insights through a Nobel Prize-winning approach in which consumers have real skin in the game. This is a major advance from traditional market research practices that rely on what consumers say they would hypothetically buy. Veylinx’s unique research methodology is trusted by the world’s largest and most innovative consumer goods companies.

Main article image: PepsiCo / Article body images: Veylinx

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Vintage red television set
by David Klemt David Klemt No Comments

Top X Super Bowl LVII Beverage Ads

Top X Super Bowl LVII Beverage Ads

by David Klemt

Vintage red television set

As everyone knows by now, the commercials that air during the Super Bowl are nearly as big a draw as the game itself and its famous Halftime Show.

But before we get into the ads, congratulations to the 2023 Super Bowl champions, the Kansas City Chiefs!

Of course, we can’t help but feel a bit of a sting. With an office in the great city of Philadelphia, we were cheering on the Eagles.

However, I think Super Bowl LVII featured one of the best matchups in the championships recent history. Also, I feel confident in saying that I expect Jalen Hurts and the Philadelphia Eagles to fight there way to another Super Bowl in the near future.

Super Bowl Ads

Big Game ads are famous—perhaps infamous—in part because of the cost for a 30-second commercial.

Per reporting, the price of a Super Bowl LVII ad was set at $7 million. That’s double the cost in comparison to 2012. A 30-second commercial cost $3.5 million during Super Bowl 46.

In other words, brands spend huge dollars on Big Game commercials, with the price increasing each year. After doing some digging, I found that anywhere from 70 to 100 ads will run during the Super Bowl. Assuming $7 million per ad, that’s just shy of $500 million to $700 million in ad revenue.

Companies wouldn’t spend that kind of money if they didn’t expect a healthy ROI. In fact, if you sell any of the items below you may see a sales bump.

And if you don’t sell some of the products below, you may want to consider doing so. That’s why knowing your guests, collecting data, and listening to what guests would like to see on your menu are so important.

Sure, some guests are brand loyal and don’t want to try new products. But there are plenty who are easily influenced by ads and seek out the products they see on their screens.

Bud Light: “Hold: Easy to Drink, Easy to Enjoy”

This would be my favorite Super Bowl ad if Crown Royal’s “Thank You, Canada” commercial didn’t exist.

The ad below is a worthy runner up.

Busch Light: “Cold + Smooth Survival Skills”

Crown Royal: “Thank You, Canada”

Personally, this is my favorite of the Super Bowl LVII beverage ads. Given that KRG Hospitality’s global headquarters is located in Toronto, Ontario, this shouldn’t come as a surprise.

I have to wonder how many people’s heads exploded when Dave Grohl thanked Canada for basketball and football as North Americans know it.

Heineken 0.0: “Ant-Man and the Wasp: Quantumania”

Michelob Ultra: “New Members Day”

Michelob Ultra: “Full Swing Gossip”

Miller Lite vs. Coors Lite vs. Blue Moon: “The High Stakes Beer Ad (Extended Version)”

If John Wick weren’t a loyal bourbon drinker, he’d probably appreciate this commercial the most. Of course, that would require John Wick to be a real person…

Still, excellent fight choreography, and you have to love Blue Moon’s strategy.

Rémy Martin: “Inch by Inch”

Pepsi Zero Sugar: “Great Acting or Great Taste feat. Ben Stiller”

Pepsi Zero Sugar: “Great Acting or Great Taste feat. Steve Martin”

There you have ’em! Which ad is your favorite?

Image: Dave Weatherall on Unsplash

KRG Hospitality Beverage Programming

Old Fashioned cocktail on table
by David Klemt David Klemt No Comments

7 Days Until Old Fashioned Week!

7 Days Until Elijah Craig Old Fashioned Week!

by David Klemt

Old Fashioned cocktail on table

In just seven days operators, their front-of-house teams and guests will have the opportunity to participate in Elijah Craig Old Fashioned Week.

Those who choose to join in on the fun will help generate funds for crucial cause. Further, participation means joining forces with some revered heavy hitters in the industry.

For example, Broken Shaker’s Chicago and Miami locations are taking part, as is Cure in New Orleans. Birdie G’s in Los Angeles, the Denver outpost of Death & Co., and Houston’s Julep are also participating. And then there’s LA Jackson from Nashville, the legendary Leyenda in Brooklyn, DC’s Silver Lyan, and Philly’s R&D all joining the cause.

A Great Cause

As stated, this is more than a cocktail promotion. Elijah Craig Old Fashioned Week supports an important cause and fantastic organization.

The cause is providing F&B professionals who are struggling with financial assistance, and the aide comes from the Southern Smoke Foundation.

Since 2015, Southern Smoke has been dedicated to raising funds to help individuals in the F&B space. The non-profit organization strives to help our industry peers in need persevere through crises.

From raising funds for the MS Society, establishing the Emergency Relief Fund, and providing free mental healthcare, Southern Smoke consistently proves themselves a trustworthy industry partner. By 2021, Southern Smoke had donated more than $5 million in financial aid to industry workers affected by Covid-19.

Take Part

Elijah Craig, the storied small-batch bourbon and rye producer in the Heaven Hill Distillery portfolio, makes participating simple and fun.

Unsurprisingly, we at KRG Hospitality love an activation and promotion that’s easy to execute and fun for everyone in the building. This year, Elijah Craig Old Fashioned Week takes place from October 14 through October 23.

To help raise money for Southern Smoke’s crisis management mission, encourage your bar team and guests to post pictures of their Old Fashioneds to social media. All one has to do is include tag @ElijahCraig and the hashtag #OldFashioned Week. Elijah Craig will take it from there, donating $5 for every post up to $100,000.

I’m confident that over the course of ten days we can all come together and flood social media with 20,000 images of delicious, well-crafted Old Fashioneds.

To learn more about last year’s Old Fashioned week, listen to Bar Hacks episode 52. Our very special guest on this episode is Lynn House, the 2022 Best US Brand Ambassador Spirited Award winner.

Get Creative

Now, I’d normally include the particular drink recipe here but I think—I believe—we all know how to make an Old Fashioned by now. So, I’m going to encourage all participating operators and their bar teams to create a small, signature Old Fashioned LTO menu or Elijah Craig Old Fashioned Week.

Also, to get those creative juices flowing, here’s the recipe for the Elijah Craig Rosemary Old Fashioned:

  • Craft rosemary cinnamon syrup by combining 1 cup of water with 2 cinnamon sticks, 2 rosemary sprigs, and 1 medium navel orange in a saucepan over medium heat. Bring to a simmer, add one cup of Demerara sugar and stir until it dissolves. Strain into a clean, sanitized bottle.
  • Combine 2.5 oz. of Elijah Craig Small Batch Bourbon, a half-ounce of housemade rosemary cinnamon syrup, and three dashes of orange bitters in a mixing glass with ice.
  • Stir and strain into rocks glass over a large ice cube, then garnish with a Maraschino cherry on a rosemary-sprig skewer. If you so choose, light the sprig on fire for a moment to generate some rosemary smoke.

Image: CHUTTERSNAP on Unsplash

Gold microphone and headphones
by David Klemt David Klemt No Comments

7 Awesome Whiskey Podcasts

7 Awesome Whiskey Podcasts

by David Klemt

Gold microphone and headphones

Our National Bourbon Heritage Month celebration and inspiration continues with a roundup of seven of the best whiskey podcasts.

Of course we want you to listen to Bar Hacks for education, inspiration, and entertainment. However, we know it isn’t the only podcast you listen to.

Below you’ll find several whiskey-centric podcasts. These are absolutely some of the best podcasts out there if you’re seeking bourbon and whiskey knowledge.

So, after you catch up to your Bar Hacks listening, work the shows below into your rotation.

Cheers!

Whiskey Lore

As regular KRG Hospitality readers and newsletter subscribers know, we love diving into history and myths. When we’re researching a spirit, cocktail, or other beverage, we tend to find more fiction than fact. Of course, the facts are also just as interesting to us, so it’s a win-win for us and you.

So, it makes sense then that we’re kicking things off with Whiskey Lore. We love the rich and compelling stories that weave the intricate story of our industry. As it turns out, so does the Whiskey Lore podcast. Currently, the podcast is digging into the history and lore of Irish whiskey.

Latest episode: Irish Whiskey Pt. 5: The Lore of the River Boyne; Marrowbone Lane; Finding Old Irish Pure Pot Still

Bourbon & Banter

Honestly, I don’t know that I can describe the Bourbon & Banter podcast any better than the minds behind the show:

“Are you seeking a bourbon podcast that will educate and entertain you without the extra bloat associated with kissing a brand’s ass in search of advertising revenue or free samples? If so, welcome home my friend… In all seriousness though, give us a listen and you’ll find that we’re honest to a fault. You won’t find us pulling any punches when it comes to new bourbon reviews or when we explore the latest industry news and consumer trends.”

Latest episode: The Doctor is In – Bourbon & Banter Podcast Special Episode

The Fred Minnick Show

If you’re a whiskey lover and don’t know the name Fred Minnick, I would find that shocking. While not always a straight-up whiskey-only podcast, the Fred Minnick Show format is compelling. Rather than focus solely on reviewing whiskey, whiskey news, and interviews with industry experts, Fred also chats with guests about a wide range of topics.

Latest episode: What’s Up With Tom Brady? NFL Network’s Mike Garafolo Returns to Talk Quarterbacks | Russell’s Reserve 6 Year

WhiskyCast

The WhiskyCast podcast has been going strong since 2005. That makes this the world’s longest-running whiskey podcast. With 17 years’ worth of podcast goodness to listen to, you’ll never be without something whisky-focused to listen to and learn from. Their most current episoide is number 966, which is just staggeringly impressive.

Latest episode: Brother’s Bond: A Bourbon “Bromance”

Bourbon Lens

With nearly 200 episodes available, Bourbon Lens is delving deep into everything bourbon. However, they also discuss other types of whiskey through conversations with founders, blenders, and other industry experts. This is a must-listen podcast for whiskey lovers.

Latest episode: Off Hours with Bourbon Lens Episode 10: Sam Montgomery from Bardstown Bourbon Co.

Bourbon Pursuit

According to the show itself, Bourbon Pursuit is “the official podcast of bourbon.” With episodes going live every few days you’ll never be without something to listen to with this podcast. Bourbon news, bourbon reviews, bourbon interviews… Bourbon Pursuit may truly be the official pod of bourbon.

Latest episode: TWiB: Kentucky Bourbon Benefit Raises $1.4M, Little Book Series Launches “To The Finish”, Four Roses 2022 Limited Edition Small Batch

Dads Drinking Bourbon

The hosts of Dads Drinking Bourbon want you to #rethinkhowyoudrink. With this podcast you’ll get to hear blind tastings, side-by-side reviews, and interviews with people in the industry. While the hosts don’t claim to be experts, they do an excellent job providing listeners with useful information. As they say themselves, “At the end of the day, we know you just want to know if the whiskey is worth spending any money on.” Also, congratulations to the Dads Drinking Bourbon team on their 400th episode!

Latest episode: Review: IT’S OUR 400TH EPISODE! And we drink Barrell Batch 33

Image: Andrzej Nowak from Pixabay

Gold microphone and laptop
by David Klemt David Klemt No Comments

6 Bar Hacks Bourbon Episodes

6 Bar Hacks Bourbon Episodes

by David Klemt

Gold microphone and laptop

We have the honor of speaking with some of the best and most engaging people in the hospitality, foodservice, and drinks industries on the Bar Hacks podcast.

Several of our amazing guests have come on to talk about one of our favorite spirits: bourbon. To celebrate National Bourbon Heritage Month we’ve rounded up most bourbon-focused Bar Hacks episodes.

Cheers!

Episode 25

One of our favorite people in the industry—and in life in general—popped by to speak with Bar Hacks. Megan Breier is one of the most engaging, entertaining and knowledgeable educators in the hospitality and spirits industries.

In this episode, Megan explains what sets Maker’s Mark apart from other bourbons, some of the amazing activations she’s executed, Private Selection, Maker’s 101, Margie Samuels’ contributions to the brand and industry, and more. Listen now!

Episode 28

Lyre’s Spirits crafts alcohol-free spirits that masterfully mimic their full-proof counterparts. Bar Hacks co-host David Klemt sits down with Lyre’s brand ambassador, bartender and buddy Tim Rita to chat about the brand.

On episode 28 you’ll learn about one of the fastest-growing brands in one of the fastest-growing beverage categories. How is an alcohol-free brand relevant on World Whisky Day? Lyre’s makes American Malt, a zero-proof take on bourbon.

Episode 32

One of the most iconic bourbon producers is undoubtedly Woodford Reserve. So, when we were given the opportunity to speak with Woodford Reserve brand ambassador Michael Toscano we leapt at the chance.

Michael stops by to talk about the Kentucky Derby, crafting the perfect Mint Julep, maximizing the operator-brand-rep relationship, and more. Check it out now!

Episode 39

Anthony “Terry” Bohlinger, national brand ambassador for new William Grant & Sons whiskey brand Fistful of Bourbon, drops by Bar Hacks. Terry talks about launching a brand during a pandemic, representing an irreverent brand that doesn’t take itself too seriously, the hilarious videos Fistful of Bourbon created to introduce the brand, lessons learned during his journey in hospitality, and more. Listen here!

Episode 52

Lynn House, national spirits specialist and portfolio mixologist for Heaven Hill, drops by Bar Hacks to speak with host David Klemt about the second annual Old Fashioned Week.

Lynn and David also discuss bourbon, rye, hospitality, building balanced cocktails, and how trust plays a role in educating guests so you and your team can introduce them to new drinks and experiences. Listen now!

Episode 59

Whiskey expert, spirits judge, and sommelier Theo Rutherford stops by the Bar Hacks podcast to talk about Bib & Tucker Small Batch Bourbon, a prominent addition to the Deutsch Family of wine and spirits. Rutherford shares the Bib & Tucker brand story, what sets the brand apart from other bourbons, and why the 6 Year expression appeals to all categories of whiskey drinkers. He also shares tips for tasting bourbon, including how easily Bib & Tucker wins over non-whiskey drinkers.

Listen now to learn why Theo wants you to smell everything and stop swirling your whiskey at tastings.

Image: Seej Nguyen on Pexels

Glass of bourbon whiskey next to fire
by David Klemt David Klemt No Comments

KRG Hospitality’s Top Bourbon Articles

KRG Hospitality’s Top Bourbon Articles

by David Klemt

Glass of bourbon whiskey next to fire

To inspire and help you program for National Bourbon Heritage Month, enjoy this roundup of our top bourbon articles.

For bourbon lovers specifically and those who appreciate whiskey in general, this is an exciting month. You can leverage that excitement throughout the month of September.

From limited time offers to pour specials and offering guests to try new bottles, National Bourbon Heritage Month is perfect for becoming a person’s go-to bourbon bar. Our resources below will help you achieve that status.

Cheers!

9 Bottles for Bourbon Heritage Month

Nine awesome bottles in three separate pricing categories. Here you’ll find bottles that retail for less than $25, several under $100, and a few that cost up to $150. Click here to read.

The 30 Days of Bourbon Challenge

In 2011, bourbon devotee and advocate Patrick Garrett founded Bourbon & Banter “to spread the Bourbon Gospel.” One way they accomplish this mission is through 30 Days of Bourbon. This challenge is simple but intriguing: Try a different bourbon every day in September. Click here to learn more.

National Bourbon Day: 2022 Trends

The history and heritage of bourbon is important. As America’s native spirit, bourbon’s history is particularly important to the nation. However, innovation and trends are crucial to the future of bourbon. In this article we examine four important 2022 bourbon trends. Click here to read.

7 Whiskeys for National Bourbon Day

Before we celebrate National Bourbon Heritage Month each year we celebrate National Bourbon Day. It’s always fun to see what new and exciting bottles are available, like these seven bottles from 2021. Click here.

8 Bottles for Bourbon Day

Of course, we’re celebrating National Bourbon Heritage Month 2022 this year. So, here are eight bottles worth checking out and adding to your inventory. Click here to review these bottles.

8 Bourbon Cocktails You Need to Know

Contrary to what some purists will tell you (whether you ask them or not), bourbon is great in a cocktail. From the ubiqutious Old Fashioned to the modern classic Billionaire, this article dives into eight bourbon cocktails you and your bar team need to know. And, of course, they’re perfect for National Bourbon Heritage Month limited time only menu. Click here to learn more.

7 Great Books About Bourbon

Sure, it’s awesome to enjoy a bourbon with friends. But what about pouring a dram of your favorite bourbon while reading about bourbon? Grab one or more of these books, pair them with a beautiful bourbon, and start expanding your whiskey knowledge today. Click here for our book recommendations.

Rabbit Hole Resources: Bourbon 101

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. Rabbit Hole is creating, curating, and growing free bourbon resources. Have a question? They’ve got the answers, and then some. Click here.

Image: Thomas Park 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

Maker's Mark bourbon bottle on top of barrel
by David Klemt David Klemt No Comments

National Bourbon Day: 2022 Bourbon Trends

National Bourbon Day: 2022 Trends

by David Klemt

Maker's Mark bourbon bottle on top of barrel

Happy National Bourbon Day, a holiday celebrating one of America’s greatest creations and contributions to the whiskey world.

Hyperbole? I really don’t think so. Bourbon is a wholly American spirit that enjoys global demand.

We may not know the name of the first person to produce a bourbon. Like so many spirits and cocktails, the origins are mostly the stuff of myth and legend.

However, historians do believe America’s whiskey is named for the House of Bourbon, a French dynasty. So, some claim that the spirit is named for Bourbon Street in New Orleans. Still others say Kentucky’s Bourbon County is the inspiration for this whiskey’s name.

At any rate, it’s assumed bourbon was first produced in the 18th century. About a century later, the spirit became what we know it as today.

Additionally, bourbon is officially “distinctive product of the United States,” according to official recognition by Congress as of 1964.

That’s a lot of history and lore. But what about what’s going on now? Well, let’s take a look.

Barrel Finishing

Obviously, rules can sometimes stifle creativity and innovation. In fact, Andres Faustinelli of BEARFACE Whisky says as much on episode 75 of Bar Hacks.

Clarifying, Faustinelli took the Master Blender role at BEARFACE because there are fewer rules for Canadian whisky production than other spirits.

However, there’s a flip-side to that coin. Sometimes, the more rules in place, the more creative people get in navigating them.

One way this manifests is through barrel finishing. We’re seeing a lot labels boasting about unique or otherwise attention-grabbing barrel finishes.

Rum casks, Cognac casks, Armagnac, sherry, a slew of wine-barrel finishes… Obviously, throughout the world of whiskey this has become a popular element of production.

One caveat, though, is that distillers and blenders must avoid stunt finishing. If the finish doesn’t enhance their signature bourbon it’s inauthentic and consumers will turn their backs.

Bottled in Bond

Hey, look—more history! Bourbon, as we all know, has quite the past.

Adulteration—putting crap in the bottle that doesn’t belong there—was such a problem centuries ago that governments chose to step in. (I mean, it’s still a problem but we don’t have the time right now.)

The US government got involved in 1897 to protect consumers with the Bottled-in-Bond Act. Boiled down, a bottled-in-bond whiskey:

  • must be produced during a single distilling season; and
  • made by a single distiller; and
  • has to be crafted at a single distillery; and
  • the whiskey needs to be aged in either a federally bonded warehouse; or
  • otherwise aged under federal supervision for a minimum of four years; and
  • then be bottled at 100 proof.

Oh, and I learned that a distillation season is either January through June or July through December. ABC: (A)lways (B)e (C)learning. Don’t you judge me…

Obviously, the bottled-in-bond requires a large investment of both money and time. And obviously that investment is a barrier that distillers must consider carefully. No doubt, however, that investment can pay off with consumers.

Single Barrel

Let’s call this bourbon trend what it is: The trend.

For the past few years single-barrel bourbons (and other spirits) have been sought-after by restauranteurs, bar owners, private clubs, retailers, consumers, and collectors.

Again, this is a trend that requires a significant outlay from distilleries. But it’s clear that the time and money is, at least for now, worth it.

In most cases, single-barrel pours command higher menu prices. And with the luxury category continuing to grow, single-barrel bourbons should enjoy a boom for quite some time.

Anyone who has visited Woodford Reserve, as an example, can see how popular their single-barrel program has become. There are some incredible names on that list…

MGP

The following three letters once drew the ire of any whiskey drinker: MGP.

Back in the day, which was maybe two or three years ago, a brand “sourcing” their whiskey rather than distilling it themselves was sacrilege.

MGP was attacked for pumping out low-quality liquid regularly. Blogs, social posts, conversations in bars… For years, MGP was on its way to pariah status.

Now, the turns have tabled. As long as a brand is transparent—which may be the real trend here—about the liquid in their bottles, sourcing whiskey is no longer a negative.

In fact, according to some spirits sites and publications, there are consumers seeking out MGP-sourced brands.

So, these are some trends to consider when building out your bourbon program. Happy National Bourbon Day, and cheers!

Image: Zhivko Minkov 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

Whiskey in Fine & Rare NYC glass
by David Klemt David Klemt No Comments

Drinks for Your World Whisky Day Menu

Drinks for Your World Whisky Day Menu

by David Klemt

Whiskey in Fine & Rare NYC glass

This Saturday is the eleventh annual celebration of World Whisky Day, the perfect day to highlight your whisky and cocktail menus.

One revenue-generating method of drawing in guests is a promotion showcasing popular, lesser-known, or rare whiskies. Operators can also create a whisky and beer combo promotion.

Of course, there’s also the specialty cocktail menu. There are a few different approaches to this promotion.

An operator and their bar team can focus on one specific cocktail, offering three or four “takes” on it. Another way to make this work is to take the same cocktail and feature a different whisky in each one.

A different approach is to create a World Whisky Day menu consisting of three or more of the most popular whisky cocktails. To help you identify which drinks to feature we looked into the top whisky drinks. Check them out below.

Old Fashioned

C’mon—you knew this was going to be on the list before you read past the title of this article. Drinks Digest ranked the Old Fashioned the number-one cocktail of 2021.

VinePair‘s list didn’t rank their most-popular cocktails overtly but this classic got its expected mention.

Manhattan

Just like the Old Fashioned, you expected this drink to make this list. While it can certainly be made with bourbon or an array of single malt American whiskies, the Manhattan shines when made with rye.

Whisky Sour

As Drinks International points out, the Whisky Sour may not be the top drink in most bars. In fact, it may not make it into their top three.

However, the simple but refreshing Whisky Sour is at least in the top ten of several bars, making it a solid choice for your specialty menu.

Boulevardier

Want to get some of the cocktail aficionados among your guests to flip out? Tell them loudly and confidently that the Boulevardier is better than the Negroni. That’ll certainly get them talking.

Or, hey, don’t do that. Just perfect this bourbon cocktail, a cousin of the Negroni, and highlight your build for World Whisky Day.

Mint Julep

The Kentucky Derby may be over but summer is just around the corner. People are still craving this centuries-old cocktail and VinePair called it “essential” last year.

Sazerac

Like many classics, the Sazerac was “medicinal” when it was first created in the 1830s. In 2008, this drink was made the official cocktail of New Orleans by the Louisiana state legislature.

The Sazerac is another cocktail recipe that VinePair said was an essential one for bars in 2021.

Vieux Carré

It’s difficult to overstate the important role New Orleans has played and continues to play in American cocktail culture.

The recipe, created about 100 years after the Sazerac, combines American whisky (rye, traditionally), Cognac, Bénédictine, sweet vermouth, and Peychaud’s bitters.

Penicillin

Created by Sam Ross when he was behind the stick at Milk & Honey, this is my favorite whisky cocktail. The recipe was one of Punch’s most popular last year, and it was on Drinks International’s top 50 list for 2021.

On a personal note, this is one of my all-time favorite whisky cocktails. In fact, the Penicillin is one of my favorite cocktails in general.

Honorable Mentions

These may not be top sellers for most bars (if any) but they’re worth consideration for World Whisky Day.

The Chauncey is a 1:1:1:1 combination of rye whisky, Cognac, gin, and sweet vermouth plus two dashes of orange bitters, served up.

Of course, there’s also the Mule, which lends itself to an incredible number of riffs. Select a whisky or two to come up with specialty Mules of your own.

Irish whisky stands out in an Irish coffee, which can be served iced/frozen when it’s hot outside.

And then we have the Rob Roy. If you want to be glib about it, this is a Manhattan made with Scotch rather than rye whisky.

Your Own Data

There’s an excellent resource for determining what drinks to feature at your restaurant or bar. It’s quite literally at your fingertips: your POS.

If you want to know what your guests are drinking and what they want, run a report.

How deep you get into the data is up to you, of course. Monthly, quarterly, seasonally, annually… There are myriad methods to determine your World Whisky Day’s best options.

Sure, you can probably safely assume that your top whisky cocktails are the same as those above. But why not be absolutely certain with your own data? You invest money and time into your POS—wring everything you can out of it.

Also, your bar team and servers. Ask them what whiskies guests have been asking for that you don’t have.

Use your POS to identify the whiskies gathering dust in your stockroom, then find a way to move them quickly (a well-priced LTO should work) and replace them with what guests want.

Image: YesMore Content on Unsplash

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