LAS VEGAS – Whisky lovers no longer have to travel to Scotland to taste some of the world’s finest whisky as Eight Lounge, a lush cigar and cocktail lounge at Resorts World Las Vegas, now offers flights of the renowned House of Hazelwood collection. With the addition of the esteemed House of Hazelwood, Eight Lounge becomes one of the only venues in the world to offer all eight expressions in one place. Generations of the respected whisky-making Gordon family have distilled this rare collection, named House of Hazelwood after the family’s Dufftown, Scotland home – Hazelwood House. Today, the House of Hazelwood collection has grown to become the greatest inventory of aged Scotch whisky held anywhere in the world. Eight Lounge will offer guests a chance to try each expression, including The Lowlander 36yr Old Blended Scotch Whisky, priced at $325; The Eight Grain 40yr Old Blended Grain Scotch Whisky, priced at $400; A Breath Of Fresh Air 37yr Old Blended Scotch Whisky, priced at $475; A Trail Of Smoke 42yr Old Blended Malt Scotch Whisky, priced at $625; The Unknown 44yr Old Blended Scotch Whisky, priced at $1000; The Old Confectioner’s 44yr Old Blended Scotch Whisky, priced at $1000; The Next Chapter 50yr Old Blended Scotch Whisky, priced at $1200; and A Singular Blend Vintage Cask 1963 Blended Scotch Whisky, priced at $1400. True whisky lovers can cross them all off their bucket list with a flight of the entire collection, priced at $2,500. Eight’s architecturally stunning space offers a 7,000-square-foot lounge, two private rooms and a spacious 2,200-square-foot outdoor terrace with views of the Las Vegas Strip. Located in The District of Resorts World Las Vegas, Eight Lounge is open Monday through Friday from 4 p.m. to close and Saturday and Sunday from 1 p.m. to close. For more information and to make a reservation, please visit Eight Lounge or contact (702) 676-7405. ### About Eight Lounge Eight, a lush cigar and cocktail lounge at Resorts World, takes its name from the lucky number in Chinese culture. The number eight is incorporated throughout the 7,000-square-foot space featuring a custom-built walk-in humidor and 2,200-square-foot terrace. Named “Best Cigar Shop” in Las Vegas Weekly’s 2023 “Best of Vegas” awards and “Best Cigar Lounge” by VEGAS Magazine’s 2023 “Best of the City” awards, Eight offers more than 150 cigars from Drew Estate, Arturo Fuente, and Ashton, along with an ever-changing rotation of other top-notch cigars. Eight also offers premium cocktails crafted by mixologists well-versed in the flavor profiles of premium tobaccos to expertly pair premium cigars with spirits and craft cocktails. More information can be found on the website at www.eightloungelv.com, on Facebook and on Instagram. About Clique Hospitality Clique Hospitality, founded by hospitality innovator Andy Masi in 2014, has conceptualized nearly two dozen nightlife and dining destinations in San Diego and Las Vegas. The company’s Las Vegas day and nightlife portfolio includes The Barbershop Cuts & Cocktails andCliQue Bar & Lounge at The Cosmopolitan of Las Vegas; Easy’s Cocktail Lounge at ARIA Resort & Casino; Eight Lounge andGatsby’s Cocktail Lounge at Resorts World Las Vegas; and daylight Beach Club at Mandalay Bay Resort and Casino. The company’s Las Vegas dining portfolio includes Cucina & Enoteca and Borracha Mexican Cantina located at Green Valley Ranch Resort Spa and Casino in Henderson; Side Piece Pizza at Red Rock Casino Resort and Spa in Summerlin; The Still Drafts, Crafts & Eats at The Mirage; Tailgate Social Sports Bar & Grill at Palace Station Hotel and Casino; and Proper Eats Food Hall at ARIA Resort & Casino. Clique recently unveiled three new, immersive concepts at Durango Casino & Resort in Southwest Las Vegas: Mijo Modern Mexican Restaurant, its hidden speakeasy, Wax Rabbit, and Bel-Aire Lounge. Clique will soon debut Bel-Aire Backyard, opening at Durango Casino & Resort, and Caspian’s at Caesars Palace, both set to open in spring 2024. Clique Hospitality’s Southern California day and nightlife destinations include Oxford Social Club and The Pool House at Pendry San Diego. Clique’s San Diego restaurant portfolio includes Joya Kitchen in La Jolla; Lionfish Modern Coastal Cuisine at Pendry San Diego; Serẽa Coastal Cuisine at Hotel Del Coronado; Temaki Bar in Encinitas; the new SET Steak & Sushi at Pendry Newport Beach; and the recently opened Lilian’s andBing’s Bar at The Inn at Rancho Santa Fe. More information about Clique Hospitality and the company’s full portfolio is available on the website at www.cliquehospitality.com. |
DEWAR’S® BLENDED SCOTCH WHISKY LAUNCHES ‘COLLECTOR’S SERIES’ WITH 37 YEAR OLD BLENDED MALT
The first in the Collector’s Series of blended malts pays homage to the whisky-making tradition of Speyside
HAMILTON, Bermuda, /PRNewswire/ — DEWAR’S® BLENDED SCOTCH WHISKY has unveiled its highest age expression released to date – DEWAR’S Double Double 37 Year Old – a rare, limited edition. The first in the brand’s Collector’s Series, it is one of four blended malts in the set, with each expression finished in a unique and innovative way.
DEWAR’S Double Double 37 Year Old is the first in the collection, honoring the whisky-making traditions of Speyside. A blended malt – it was made from a combination of single malt whiskies – it has been finished in Oloroso sherry casks that once held AULTMORE® Single Malt, a Speyside whisky. The result is a profile rich with notes of cinnamon, honey, and vanilla, with a finish that borders on decadent. The natural color and non-chill filtered whisky has been bottled at a natural strength of 48%.
Created by DEWAR’S award-winning Master Blender Stephanie Macleod and her team, the new whisky has already achieved remarkable recognition, scoring #12 on the International Whisky Competition’s list of Top Whiskies of 2023, and is the highest rated Blended Scotch at 93.8 points.
Available for $1,799, every 375ml bottle of this rare, limited-edition whisky will be presented with two exquisitely crafted Baccarat Massena Tumblers to further elevate each tasting experience into a celebration.
Stephanie Macleod, Master Blender for DEWAR’S commented: “The team and I are driven by creating new and exciting whiskies – interesting flavors and experiences that make our loyal drinkers excited for what we might come up with next. With the Collector’s Series we wanted to take our award-winning Double Double series to the next level with a set of blended malts and, with this first expression, to pay homage to the style of a specific Scotch whisky region, all in one bottle. We’re excited to hear what our whisky connoisseurs think, and to reveal more about the rest of the collection in due course.”
The four rare whiskies in the Collector’s Series will be released over consecutive years, with the second in the series due to launch in 2024, the third in 2025, and the fourth and final in the series in 2026.
Brian Cox, Vice President of DEWAR’S North America commented: “This extraordinary whisky is a testament to the talent of Stephanie Macleod and the team of blenders. Exquisite whisky also deserves exquisite glassware and so each bottle of Double Double 37 Year Old comes with a matching pair of Baccarat crystal glassware to savor every drop in luxury. So, raise a glass of DEWAR’s Double Double 37 Year Old this season and toast to the bonds that whisky helps us forge, the stories it helps us share, and the joy it brings to our lives. Slàinte mhath.”
Inclusive of the Baccarat Massena Tumblers, the set is available in limited quantities, sold at select fine wines and spirits retailers as well as online HERE.
The Dewar’s Double Double range, introduced in 2019, boasts a distinctive four-stage aging process. Double Double 37 is the latest addition to this award-winning range, which already includes the acclaimed Double Double 21 Year Old, 27 Year Old, and 32 Year Old, with Double Double 32 Year Old named World’s Best Whisky by the International Whisky Competition in 2020.
About DEWAR’S
Founded in 1846 by John Dewar, DEWAR’S® has grown from a small wine and spirits merchant shop in Scotland, to one of the largest Scotch whisky brands in the world. Best known for its iconic DEWAR’S WHITE LABEL, it has expanded its family to create a portfolio of premium and super premium whiskies including DEWAR’S 12-Year-Old, DEWAR’S 15-Year-Old, DEWAR’S 18-Year-Old, DEWAR’S Double Double Series, DEWAR’S Caribbean Smooth and the exclusive DEWAR’S 25. These whiskies are crafted using the DEWAR’S oak marrying ageing process, which involves returning the hand-crafted blend to vintage oak casks for further maturation. The result is a smoother taste with a long, lingering finish; a taste that wins medals and applause, making DEWAR’S the world’s most awarded blended Scotch. The DEWAR’S brand is part of the portfolio of Bacardi Limited, headquartered in Hamilton, Bermuda. Bacardi Limited refers to the Bacardi group of companies, including Bacardi International Limited.
About Bacardi Limited
Bacardi Limited, the largest privately held international spirits company in the world, produces and markets internationally recognized spirits and wines. The Bacardi Limited brand portfolio comprises more than 200 brands and labels, including BACARDÍ® rum, GREY GOOSE® vodka, PATRÓN® tequila, DEWAR’S® Blended Scotch whisky, BOMBAY SAPPHIRE® gin, MARTINI® vermouth and sparkling wines, CAZADORES® 100% blue agave tequila, and other leading and emerging brands including WILLIAM LAWSON’S® Scotch whisky, ST-GERMAIN® elderflower liqueur, and ERISTOFF® vodka. Founded more than 162 years ago in Santiago de Cuba, family-owned Bacardi Limited currently employs approximately 9,000, operates production facilities in 10 countries, and sells its brands in more than 160 markets. Bacardi Limited refers to the Bacardi group of companies, including Bacardi International Limited. Visit http://www.bacardilimited.com or follow us on LinkedIn, Instagram or X, formerly known as Twitter.
ENJOY RESPONSIBLY ©2023 DEWAR’S BLENDED SCOTCH WHISKY 43% ALC. BY VOL
IMPORTED BY JOHN DEWAR’S & SONS COMPANY, CORAL GABLES, FL
Whisky Advocate Hosts WhiskyFest San Francisco 2023
—Whisky Lovers to Sample Whiskies From Around the World On October 27th—
Presented by Whisky Advocate magazine, WhiskyFest, the leading whisky festival in North America, returns to San Francisco! The festival, which also takes place in New York, Las Vegas and Chicago this year, offers the opportunity to sample hundreds of whiskies from around the world—including single malt and blended Scotch, Irish, French, bourbon, rye, Tennessee, Japanese, Taiwanese, Canadian, and craft-distilled whiskies—and learn firsthand from the experts. Distillery representatives will be on hand at their pouring booths, while educational seminars, featuring their own tastings, will be running throughout the evening as well.
The Whisky Advocate editorial team welcomes guests to meet an array of distinguished distillers, master blenders and other whisky experts.
San Francisco Marriott Marquis, 780 Mission Street, San Francisco, CA 94103 on Friday, October 27th
● VIP Entrance: 5:30 PM
● Grand Tasting: 6:30 PM – 9:30 PM
Tickets: General admission tickets are currently available online for $295. VIP tickets are available online for $375. All tickets include a commemorative Glencairn crystal nosing glass, program booklet, gift bag, admission to all seminars on a first come basis, a gourmet buffet throughout the evening, and, of course, hundreds of whiskies to sample.
- Ten lucky VIP or General Admission ticket holders (each with a plus one) will be randomly selected to receive a Backstage Pass. The pass will allow the winners to begin their evening at WhiskyFest™ San Francisco in a special way. Before the VIP hour begins, the winners will join some of the Whisky Advocate team to taste an exclusive, super-special whisky being brought to WhiskyFest only for the Backstage Pass holders.
- All tickets are eligible and winners will be randomly selected on Monday, October 23rd at noon EDT. Winners will be notified by email. What a great way to start the night!
Isle of Skye Blended Scotch Whisky is Unveiled in the U.S. Market
NEW YORK (PRWEB) – Isle of Skye, a Skye Blended Scotch Whisky brand within the Ian Macleod Distillers portfolio, has announced the U.S. launch of their full range, from 8 years old to 30 years. This whisky has a completely new premium look and feel, with each bottle proudly displaying the famous ‘Cuillin Ridge’ hills that lie at the heart of the island itself.
This blended Scotch was created by Ian Macleod on Skye in 1933 and was inspired by the dramatic landscapes of the island. Skye is the most popular of Scotland’s islands and is famously used as a location for many films and TV series. An ancient island which has been carved by the elements and is a theater of natural drama. The influence of the island can still be seen today in the whisky, which is described as ‘soul-stirring’ with each sip transporting you to this land of myth and legend.
To blend the Isle of Skye, Ian Macleod Distillers skilfully uses malt whisky from Skye and complement it with stunning malt and grain whiskies from the mainland of Scotland, to produce a unique whisky with a very high malt content. This gives the Scotch a complex and incredibly smooth flavor, bursting with tropical fruits, spice and chocolate.
Isle of Skye has been created to be enjoyed neat, on the rocks or as the perfect base for a variety of cocktails due to its complex and layered flavors.
Iain Weir, Brand Director for Isle of Skye Blended Scotch Whisky says, “We are delighted to share the updated Isle of Skye range with the U.S. The unique, rich flavors of the whisky are a testament to the careful blending and premium malts and grain that we use to create it. Our stunning new packaging really tells the story of the brand and showcases its heritage on the ancient Isle of Skye.”
The full range of Isle of Skye Blended Scotch Whiskies to be released in the United States are as follows:
The 8 Year Old (SRP: $20.99) has gentle sweetness on the nose with floral notes, citrus aromas, and subtle smoke. Peat smoke on the palate along with shellfish, toffee, vanilla and heather. Dry to finish with continued smoke.
The 12 Year Old (SRP: $27.99) has creamy vanilla fragrances with orange zest, ground coriander, honeycomb, and distant heather fire. Smooth and balanced palate with flavors of dried apricot, gooseberry, and a gentle spice. Lingering peat finish with notes of lime, dark chocolate, and fresh mint.
The 18 Year Old (SRP: $64.99) has gooseberry and cinnamon aromas caught on a coastal breeze, lime, chilli, and black pepper. Gentle smoke on the palate gives way to citrus zest, fruitcake, and toffee notes. A peat smoke finish ebbs into rounded malt and dark chocolate.
*Award: Gold Medal in 2023 San Francisco World Spirits Competition
The 21 Year Old (SRP: $114.99) has shelled walnuts with dried banana and brown sugar on the nose, with wood smoke, clementine and treacle. A rich body with a mouthfeel to match, yielding to honeyed porridge, tropical fruit, and allspice. A wonderfully tenacious rich oak finish with dried fruits, and soft peat smoke.
The 25 Year Old (SRP: $206.99) has rich and oaky ginger on the nose mixed with vanilla, red apple, and citrus. Rounded and fruity on the palate, with notes of malt and more apple, giving way to a wisp of peat smoke. A balanced and dry finish with lingering hints of apricot.
The 30 Year Old (SRP: $321.99) has vanilla and light oak on the nose with hints of bakewell tart, coconut, and a floral top note. Silky and sweet butter pastry on the palate, mixed with fresh malt and raisins. A remarkable 30 Year Old blended Scotch.
*Award: Gold Medals in 2023 International Wine & Spirit Competition and 2023 San Francisco World Spirits Competition
Consumers can now purchase the full Isle of Skye Blended Scotch Whisky range in select retail shops throughout the U.S. and the whiskies are available in 7ooml sized bottles.
About Ian Macleod Distillers: The Isle of Skye blended Scotch whisky is owned by Ian Macleod Distillers. Established in 1933, Ian Macleod Distillers is one of Scotland’s leading independent, family- owned distillers, blenders and bottlers. They are the world’s 10th largest Scotch Whisky company, producing and selling over 15 million bottles of spirits every year. Ian Macleod Distillers has built up an enviable portfolio of premium quality spirits and is proud brand proprietor of Glengoyne, Tamdhu, Rosebank and Smokehead Scotch whiskies and Edinburgh Gin to name but a few. For more information, visit http://www.ianmacleod.com
WHISKEY 101 (Part 2) – Favorites And Cocktail Recipes
WHISKEY 101 – When Wine Just Won’t Cut It (Part One)
I have been tasked with devoting my column to a Q & A all about whiskey. This is not a problem because, for one, I have a certification in Wine and Spirits, and two, my husband and I have co-taught single malt (scotch) whisky classes in our home. I’ll answer some of the usual questions we get, some of our favorite single malts and next week I’ll share some yummy brown spirit cocktail recipes.
Q: Why did you just spell whiskey/whisky those two different ways?
A: Simply put, any scotch made in Scotland is spelled without the “e;” whiskies made anywhere else – Japan, China, Ireland the U.S. and other places – spell it with the “e.” Think of this rule just as you would when applied to wine. We aren’t allowed to call our U.S. made sparkling wine Champagne anymore, even if made in the same method. Only wines from Champagne, France can legally have that distinction.
Q: Then the next logical question is: What in the heck is the difference between whiskies labeled as scotch, bourbon and rye?
A: Here is your cheat sheet. Scotch is distilled from malted barley. Bourbon, a U.S.-only product, is distilled from grain mash, and rye is from, well, mostly rye mash.
There are several rules about the percentage of mash used, barrel types, aging and filtering processes for each distilled product, etc., but we can save that for a Whiskey/Whisky 102 class! And a note on bourbon: this category has gotten huge in the last few years, with male and female drinkers, so try a few and see what you think. We currently enjoy Bib and Tucker, Woodinville and Bardstown the most.
Q: What is your favorite whiskey, and do you pair with food?
A: That’s a great question, and I usually get it regarding wine. My answer is the same: It’s dependent on my mood and what I’m pairing it with. If I want something spicy, I go for rye. Smokey? I go for bourbon. When I don’t want to mix it with anything, I enjoy a single malt scotch. As far as the pairing, I like all whiskies, in a cocktail or alone, with oysters, a charcuterie plate and dark chocolate flavored with dried fruit or nuts.
Q: I’m feeling emboldened now – how do I hold my own single malt scotch tasting?
A: You can hire us (flagrant self-promotion!) or visit your favorite large liquor store with a map of Scotland in hand. Choose scotch from different areas – Islay, Lowland, Highland, etc. Just like wine, single malt will taste different based on the influence of salt, air and/or peat moss!
Q: Favorite Las Vegas Whisky Event?
A: The Universal Whisky Experience. The Nth is “a spectacular whisky master event, showcasing the best whiskies and brands in the world. This affair is a singular opportunity for serious whisky aficionados to come together to taste, savor, discuss and learn more about fine rare whiskies in the lavish, opulent atmosphere of the Encore at Wynn Las Vegas…” Usually a “4-day destination event” pre-Covid where “you’ll indulge in exceptional whisky tasting opportunities, mingle with master distillers and blenders, and take pleasure in epicurean delights.” https://universalwhiskyexperience.com/
Q: What’s the best way to drink single malt scotch whisky?
A: Serve in the proper nosing glass – or any glass – but pour less than one ounce. Smell and taste without water, then taste again with a drop or two. Water opens up aromas in single malt, the opposite of what water does to wine.
Return to the blog next week for WHISKEY 101 (Part 2) – Favorites And Cocktail Recipes June 23, 2023
Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits
Brentwood Auctions Announces Record Results in Inaugural Year of Rare Spirits Offerings
VANCOUVER, WASH. (PRWEB) – Brentwood Auctions, the premium wine auction house that offers well-stored, collectible bottles at low reserves, is proud to announce record sales following its first year auctioning off rare spirits in partnership with Benchmark Wine Group’s affiliate, Benchmark Wine & Spirits.
“Brentwood Auctions started dealing in rare spirits in March 2022 using Spirits Market Journal data to guide their actions,” said Peter Gibson, Editor of Spirits Market Journal. “Our data indicates that they quickly became one of the top auctioneers of rare spirits in the United States, ranking in the top four in the country in the fourth quarter of 2022 and, in a very short time, have established a great many world records for best prices realized.”
Among the record results reported are:
- Dalmore 35 Year Highland Single Malt Scotch Whisky – $5,460
- Pappy Van Winkle 23 Year Old Family Reserve (2015 Release) Straight Bourbon Whiskey – $4,980
- Buffalo Trace George T. Stagg Limited Edition Barrel Proof – $2,400
- Teeling Vintage Reserve Collection 33 Year Single Malt Irish Whiskey – $2,100
- Yamato Mizunara Oak Cask Takeda Shingen Edition Japanese Whisky- – $1,800
- Domaine de la Romanee Conti Marc de Bourgogne 1995 – $3,120
- And a great many others.
“We’ve been delighted by the reception as we’ve moved into rare spirits in partnership with our affiliate, Benchmark Wine and Spirits,” said Matt Coelho, Auction Director for Brentwood. “We’ve received an exceptional number of top collections from passionate spirits collectors and brokers. The largest was the world-class collection of Nino Kilgore-Marchetti, who offered a collection so vast that we decided to build a series of auctions to maximize collectors’ access to it and its return to the owner. We just completed this series, with results well above estimates.”
“Brentwood exceeded my expectations in return on my collection, ease of transaction, and overall service,” said Nino Kilgore-Marchetti, Founder and Editor-in-Chief of The Whisky Wash. “They understood the rare spirits in my collection, the correct market price, and the method of finding excited buyers. I was happily surprised with the results and recommend them to others looking to buy or sell the very best rare spirits.”
Mr. Coelho reports that this success has been noticed by owners of other top spirits collections, with several more large ones now consigned. Auctions of these will be held in the coming weeks and will feature such rarities as:
- Pappy Van Winkle Family Reserve 20 Year
- Michter’s Celebration Sour Mash
- The Macallan The Flask
- Brora 38 Year Limited Edition
- A.H. Hirsch Finest Reserve 20 Year
This creates a unique opportunity for seasoned collectors and new ones alike to get access to these products, which are very rarely seen.
“Rare spirits have been growing quickly as collectible and investible products,” said David Parker, Owner of Brentwood Auctions and Benchmark Wine Group. “We were able to develop the first comprehensive, searchable database of auction results for them and make it available to the industry as Spirits Market Journal, giving buyers and sellers the information they need to confidently trade this complex line of products. We see this hobby quickly growing to rival the size of the rare wine market in the U.S., as has already happened in Europe.”
About Brentwood Auctions:
Brentwood Auctions began auctioning rare wine via internet auction in 1998 as Brentwood Wine Company, the first licensed weekly internet wine auctioneer in the world. Now operated by First Growth Technologies, Inc., publisher of The Wine Market Journal and Spirits Market Journal, as a service to wine and spirits retailers and collectors to match rare products to buyers using an auction model, they began auctioning spirits in partnership with Benchmark Wine and Spirits of Washington, D.C. in March 2022.
Ten cocktail and wine trends in the US unveiled by Southern Glazer’s
MIAMI and DALLAS —Southern Glazer’s Wine & Spirits (Southern Glazer’s) — the world’s preeminent distributor of beverage alcohol — has unveiled the results of its 2022 Liquid Insights Tour, a coast-to-coast educational initiative designed to explore and identify the latest trends in cocktails and wine. The Liquid Insights Tour kicked off in Houston in February, and included stops in Kansas City, New York, Las Vegas, Chicago and Los Angeles. Over the course of 111 days, Brian Masilionis, Director, On-Premise Commercial Strategy & National Accounts for Southern Glazer’s, led a team of its industry-leading mixologists to sample more than 400 drinks in 83 of the hottest restaurants, bars and hotels, compiling their insights to discover emerging cocktail and wine trends across the U.S.
Analyzing industry data and gathering insights within the beverage industry has long been a practice of Southern Glazer’s, where it is used for internal education and training of the company’s sales force and its accounts. Now, through the Liquid Insights Tour, Southern Glazer’s is sharing its findings more broadly to help a hospitality industry still reeling from the effects of the pandemic, and to excite consumers about wine and cocktail innovation being driven by a new generation of diverse bartenders, sommeliers and beverage professionals.
“Our driving purpose for conducting the Liquid Insights Tour was to uncover innovative beverage trends and experiences across the country to ensure Southern Glazer’s continues to have the most knowledgeable sales consultants in the industry,” said Masilionis. “Throughout the tour, we evaluated the complete on-premise experience by examining product offerings, pricing, promotional approach, people, service and process.”
The conclusions from this tour, coupled with Southern Glazer’s world-class wine and spirits portfolio, creates a leading wine and cocktail experience, with best-in-class customer service from coast to coast, for restaurants, bars, hotels and other on-premise venues.
Top 10 Trends Revealed
Analysis of the findings of the Liquid Insights Tour revealed that top trends fell into three distinct categories: cocktail trends, wine trends, and presentation/execution trends.
Top cocktail insights:
- Uncommon Combinations: Bartenders were mixing spirits not commonly used together to create new and interesting cocktail flavor profiles such as Scotch and corn liqueur, rum and cognac, and gin and mezcal.
- Beyond Basic Balancers: The team found many cocktails that were made using an innovative variety of methods or modifiers to balance the drink or add layers of flavor. These included the use of acids; sugars and syrups; salt; herbs and spices; coffee and tea; and the use of fats beyond animal fats. Adding ice or heat, like with stamped ice or smoked ice, was also common.
- Caffeinated Comeback: Once the darling of the 90s bar scene, the Espresso Martini took center stage as the standout cocktail of the tour. Around the country, mixologists are giving new life into this classic, incorporating a variety of creative ingredients such as amaro and coffee liqueurs or brandy with espresso or cold brew.
- Sophisticated and Spirit-Free: Non-alcoholic offerings at the country’s top bars, restaurants and hotels are now just as elevated, delicious, and pricey as their alcoholic counterparts, featuring similar ingredients, flavors and presentations just without alcohol.
Top wine insights:
- Bubbly Is Popping: Champagne and sparkling wines continue to climb in popularity on drink menus. Throughout the tour, more sparkling options were available by-the-glass and had a more prominent presence on top wine lists. In addition, bartenders are mixing sparkling wine of all styles and prices into their cocktails to add effervescence, crispness or sweetness to the experience.
- Wines Chill Out: Chilled selections of red and sweet wines appeared on menus across the U.S. Orange wines also appeared more frequently than ever before, often presented on menus in a combined rosé and orange section.
- Tempting Trial With By-The-Glass & Premium Half-Bottles: Curated by-the-glass (BTG) options are becoming more diverse and more balanced between domestic and international offerings than in the past. There is also a growing trend in wines priced to sell with good value in either BTG or by-the-bottle formats to drive more orders and not just high margins.
Top execution and presentation insights:
- Batching for Speed and Service: Top bartenders continue to innovate around batching their cocktails, including both partial (batching only non-perishable items) and full batching, driven by the need for speed and to improve quality and consistency in cocktail preparation, which allows for more time to connect with guests.
- Entertaining Experience Enhancements: Adding “flair” to the cocktail experience with the use of vapors, “air,” smoke or torch; the use of unique glassware; or the return of communal drinks to be shared; all are creating memorable moments for consumers.
- Meaningful Menu Innovations: Restaurants and bars are evolving their menus beyond being a functional tool to improve the consumer experience. The team saw great storytelling, unique categorizations and humorous names paired with detailed drink descriptions. QR codes, which rose in popularity due to COVID-19, are now being used to deliver broader offerings and information – from curated, account-specific Spotify playlists to ever-changing allocated spirit offerings, all of which can be updated easily without needing to reprint menus.
Factors Influencing Trends
Backed by industry data and Southern Glazer’s internal insights, Masilionis and his team identified several key factors that are influencing these trends. These include an aging population, demographic and ethnic diversification of the U.S., a preference for health and wellness among consumers, and ongoing ramifications of the COVID-19 pandemic still affecting the hospitality industry.
“These unique insights can be incorporated into any on-premise business to build greater success through strategic and innovative beverage programs,” said Masilionis. “Identifying which insights are relevant to your business and how to incorporate them using creative themes, highlighting seasonal ingredients, and tailoring cocktail and wine offerings to the demographics of your guests are all strong strategies. We continue to see the ramifications of the COVID-19 pandemic throughout this industry segment, in terms of effects on the work force and on the consumers returning for the on-premise experience. We’re excited to offer these insights to help speed the recovery from the pandemic and make this segment stronger and more consumer-focused than ever.”
For more information, visit the Liquid Insights Tour resource page at www.southernglazers.com/Liquid-Insights.
Roundup: Your Favorite Cocktail Recipe to Make At Home
Haven’t done a “round-up” article in a long time. That’s where I ask pals on social media to answer a question for me, and that I’ll be sharing the results in a blog post. I had this idea, about what cocktails we like to make at home, when my sister-in-law made me one with a lovely rose-shaped ice sphere from Four Roses bourbon. So this is what I got when I asked others:
Janet B, “Ice, vodka, strawberry lemonade crystal light and diet ginger ale. Mimi’s Happy Juice.”
Marla L, “I love special ice and Four Roses is my favorite. And I’m with you – one large cube, one good bourbon and maybe an orange rind. Simple and clean and spirit forward, that’s my go to.”
Laura G, “I call this a Sunflower – recipe is from the bartender from Matteo’s restaurant in the Venetian. Equal parts: 1 ounce each of elderflower liquor – St. Germain, lemon juice, gin, Pierre Ferrand orange Curacao. Rinse the martini or coupe glass in absinthe (this is key). Shake the ingredients above in a cocktail shaker and serve with a lemon twist. It’s phenomenal.”
dtlaweekly, “Shot in a Styrofoam cup.”
Michelle T, “We enjoy a Penicillin, especially in the Spring/Summer months…2 ounces blended Scotch, 3/4 ounce fresh squeezed lemon juice, 3/4 ounce honey-ginger syrup, 1/4 ounce Islay Scotch and a lemon peel for garnish. We are loving our pellet ice maker in certain cocktails.”
Jeannie L, “This week, I’m doing 2 shots of my Bombay gin, about 2 fingers of cranberry juice, 2 fingers of tonic water, and 3 ice cubes. I stir that up and put it in the freezer for a slushy feel to it.”
Donald H, “Headed to Venice this summer so I’ve been on a Aperol Spritz exploration: 3 oz. Aperol, 3 oz. Prosecco, 1 oz. club soda, orange wedge and ice.”
Tony H, “A quarter ounce cognac, ¾ ounce ginger ale, Angostura bitters and ice. Was shown to me by the person at Remy Martin and it’s lovely.”
Richard H, “Bloody Mary: 1½ oz. of Vodka, 4 oz. Tomato juice or V8 juice, 1/2 tsp. of Horseradish, 2 dashes of Worcestershire sauce, 1 dash of hot sauce, black pepper, stick of celery and a lemon wedge.”
Lisa B, “One of my summer favorites is the Siesta Cocktail: 2 oz. silver tequila, 1/2 oz. Campari, 1/2 oz. fresh lime juice, 3/4 oz. fresh grapefruit juice, 1/2 oz. simple syrup. Garnish: slice of grapefruit peel.”
And the cocktail with the most unique ingredient list goes to Derek A, with “This has become the favorite in my home bar it’s very nice! The Obsidian: 1½ oz. Casa Dragones Blanco tequila, ¾ oz. cinnamon bark and star anise syrup, ½ oz. lime juice, a pinch of edible charcoal, Prosecco. Dry shake all ingredients, then shake with ice. Double strain into a rocks glass with one large ice cube. Top with Prosecco… I make my own syrup it’s really easy and it has an amazing flavor. The charcoal is from activated charcoal supplements from Amazon that I just open up and pour in to the mix it’s very easy.”
Mark H, “My dating life in college wouldn’t have been nearly as much fun if it weren’t for my Singapore Sling recipe! I rarely make much other than margaritas or whiskey (bourbon or rye) on the rock(s) at home nowadays. I also made a great Pina Colada but stopped when calories became an issue! Then there was the Mai Tai laundry sink recipe for big college parties. From memory the Singapore Sling: 2 oz. gin, 4 oz. sweet and sour, 4 oz. Club soda, 1/2 shot Grenadine syrup, cherry brandy floater and stir. After two of those, dates found me irresistible! P.S. A bartender at Sebastian’s in San Luis Obispo circa 1975 gave the recipe to me. I’m indebted to him!”
And one more from Mark H, “Another favorite version of ‘Walk The Plank’ is 1 shot each of dark rum, spiced rum, Kahlua and Frangelico. Serve in a 4 oz. plus shot glass.”
Deb N, “Since I am Canadian I will give you a Canadian drink, a Bloody Caesar: vodka, Clamato juice, lime juice, celery salt, Tabasco, Worcestershire, and a green bean for garnish.”
Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.
Holland America Line Wins ‘Best Beverage Menu’ for New Concept Half Moon Bar at the 2022 VIBE Vista Awards
SEATTLE /PRNewswire/ — Holland America Line took home a win for “Best Beverage Menu’ for its newest onboard bar — Half Moon Bar — at the 2022 VIBE Vista Awards that were presented during the VIBE (Very Important Beverage Executives) conference this week in Carlsbad, California. The award spans the entire beverage industry and competition included a collection of restaurant groups, hotel chains, casinos and more.
Half Moon Bar is an immersive experience looking at the history of cruising through the lens of a cocktail.
Holland America Line’s Half Moon Bar is a new concept for the brand that was exclusively introduced aboard its most recent ship, Rotterdam, which launched in November 2021. The venue is an immersive experience looking at the history of Holland America Line and cruising through the lens of a cocktail. Each drink comes with a fascinating tale of its inspiration that is vividly described in the bar menu for guests to peruse.
“Holland America Line has a rich history of nearly 150 years, and with Half Moon Bar on Rotterdam we wanted to create a bar concept that celebrates our story with an immersive menu, and it’s quickly become the most popular bar on board,” said Michael Smith, senior vice president, guest experience and product development for the cruise line. “We are honored to be named best beverage menu for Half Moon Bar, selected from across the beverage industry, and we thank the panel from Johnson & Wales University for recognizing our commitment to giving our guests an exceptional experience.”
The creative cocktails at Half Moon Bar aim to take guests back in time, on a journey though Holland America Line’s history. Drinks on the menu include:
- “The Original” celebrates the line’s first ship, Rotterdam I, made with a Dutch gin and a hint of single malt Scotch, ingredients inspired by the building of the ship and Holland America Line’s Dutch beginnings.
- “De Halve Moon” is an ode to the Dutch sense of exploration and the botanical wonderland Henry Hudson found in present-day New York, made with Old Duff genever, lemon rosewater shrub and DDG Bitters.
- “Three Mile Run” is a prohibition cocktail that tells the story of Holland America Line Prohibition-era cruises to nowhere for New Yorkers, where cocktail bars on the ship could be legally open. It is made from a combination of lemon, honey and gin for a Bee’s Knees, whiskey for a Gold Rush or rum for a Honey Bee.
- “May She Be Blessed” is an ode to the godmothers who bless the Holland America Line ships, made with champagne and a choice of essence.
- “Rotterdam VII” is dedicated to its namesake ship and the ship’s unique blend of tradition and innovation, made with smoked gin and maraschino cocktail.
The VIBE Vista Awards recognize the top performers in the beverage industry through the creation, training, execution, management and on-going positive results of beverage programs. Entries were reviewed by a panel of Johnson & Wales University beverage faculty, staff and alumni and were judged on positive beverage sales initiatives, efficient operational innovations and training and service programs producing high quality standards. VIBE Conference is the premier annual event for chain and hotel adult beverage executives and suppliers.
For more information about Holland America Line, consult a travel advisor, call 1-877-SAIL HAL (877-724-5425) or visit hollandamerica.com.
Find Holland America Line on Twitter, Facebook and the Holland America Blog. Access all social media outlets via the home page at hollandamerica.com.
About Holland America Line [a division of Carnival Corporation and plc (NYSE: CCL and CUK)]
Holland America Line has been exploring the world since 1873 and was the first cruise line to offer adventures to Alaska and the Yukon nearly 75 years ago. Its fleet of premium ships visits nearly 400 ports in 114 countries around the world, offering an ideal mid-sized ship experience. A third Pinnacle-class ship, Rotterdam, joined the fleet in July 2021.
The leader in premium cruising, Holland America Line’s ships feature innovative initiatives and a diverse range of enriching experiences focused on destination exploration and personalized travel. The best live music at sea fills each evening at Music Walk, and dining venues feature exclusive selections from Holland America Line’s esteemed Culinary Council of world-famous chefs.
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