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CUTWATER SPIRITS SCORES TOP HONORS AT SAN FRANCISCO WORLD SPIRITS COMPETITION 2022

May 11, 2022 by evebushman

SAN DIEGO/PRNewswire/ — San Diego-based distillery, Cutwater Spirits, is proud to announce exciting new wins from the prestigious San Francisco World Spirits Competition (SFWSC).  Cutwater brought home top honors for five of its bottled spirits including a Double Gold for Cutwater Mezcal Joven and Gold medals for Cutwater Tequila Blanco, Cutwater Tequila Reposado, Bali Hai Tiki Gold Rum, and Devils Share American Whiskey. SFWSC is the oldest, largest and one of the most respected competitions of its kind, and this year, Cutwater earned 36 total awards across the brand’s portfolio of bottled spirits and canned cocktails.

 

The Competition judging panels consist of some of the industry’s most esteemed and renowned industry experts, including Anthony Dias Blue (Tasting Panel) and Jeffrey Morgenthaler (Clyde Common). The 2022 competition was the largest ever with 5,000 spirits from more than 40 countries entered.

To date, Cutwater Spirits has earned over 1950 awards across its portfolio, reflecting Co-Founder and Master Distiller Yuseff Cherney’s passion and unwavering commitment to quality and innovation.

“It is a truly important honor to be recognized by this esteemed competition,” comments Cherney. “These awards speak to the entire team’s dedication to making world-class spirits and canned cocktails.”

Cutwater will continue to release new, bar-quality canned cocktails and spirits. Follow Cutwater Spirits on Instagram to stay up to date on the latest.

About Cutwater Spirits: Cutwater Spirits, the most awarded canned cocktail brand in the U.S., is a San Diego-based distillery known for its award-winning lineup of over 20 canned cocktail classics made from its portfolio of bottled spirits that span nearly every spirit category including tequila, vodka, rum, gin, whiskey and liqueur. Co-Founder and Master Distiller Yuseff Cherney began distilling as a side project under Ballast Point Brewing. He started canning cocktails because he wanted to make drinks he could enjoy while doing the things he likes to do (mostly fishing and hiking). In 2017, Cutwater Spirits was established as a separate entity from the brewery and now operates from a 50,000 square foot distillery and production facility, which includes a world-class tasting room and restaurant. To date, Cutwater has earned over 195o awards across its portfolio of products and is distributed in 50 states. Learn more at www.CutwaterSpirits.com or follow @cutwatersprits on Instagram, Twitter, and Facebook.

Filed Under: Guests Tagged With: bar, blanco, brewery, canned cocktails, cocktails, competition, distiller, distillery, double gold, gin, gold medal, instagram, judge, liqueur, mezcal, reposado, restaurant, rum, san diego, san francisco, spirits, Tasting Panel magazine, tasting room, tequila, vodka, whiskey

Sammy Hagar Shares His Favorite Cocktail Recipes in “Sammy Hagar’s Cocktail Hits: 85 Personal Favorites from the Red Rocker”

April 26, 2022 by evebushman

LOS ANGELES – “Sammy Hagar’s Cocktail Hits: 85 Personal Favorites from the Red Rocker,” the third book by legendary rocker, spirits trailblazer and #1 New York Times bestselling author, Sammy Hagar, is officially available. Published by Skyhorse Publishing and Culinary Book Creations and co-authored with James Beard Award-winning cookbook author, James O. Fraioli, the book is available for order now on Amazon, Barnes & Noble, Target and other top retailers.

Hagar’s debut cocktail book brings his party rock anthem, “Mas Tequila!” to life with a collection of recipes paired with some of the Red Rocker’s greatest memories. “I wrote this book for the Redheads,” said Hagar of his dedicated fans. “I have been working and studying the art of making and drinking cocktails for decades now and have finally pulled together all of my favorites, my knowledge on how to do it, and what you need to throw the best parties with the best cocktails. I guarantee this is the only cocktail book you will ever need.”

The collection of cocktail recipes are crafted with the Red Rocker’s award-winning spirits portfolio including Santo Tequila Reposado, Santo Tequila Blanco and Santo Mezquila, a partnership with bigger-than-life award-winning chef and TV personality, Guy Fieri; and Beach Bar Rum, a partnership with fellow GRAMMY award winner, Rick Springfield.

Hagar’s longtime friend, Fieri wrote the forward for the book, in which he notes, “One of the greatest things about Sammy is how he loves to share all of these experiences with his friends, family and fans, and this book is a perfect example of that.” The recipes have earned praise, which are documented in the book, from famed foodies and rockstars alike. They include world-famous chefs Emeril Lagasse and Michael Mina, music legend, Toby Keith, Patrón Spirits founder, John Paul Dejoria and Campari Group Chairman, Luca Garavoglia.

In addition to bartending basics and cocktail foundations, chapters of the book include: Splash of Aloha!, Hawaii’s coolest cocktails; Mas Tequila, South of the Border cocktails; Sinful Signatures, Vegas-inspired cocktails; Tinseltown Twists with Cleveland Pre-Funk, an original mix of Hollywood and Cleveland’s best cocktails; and Encore, more of Sammy’s personal favorites.

Signature cocktail recipes include the Coconut Mojito, Maui Mama, Tiki Swizzle, Blanco Gimlet, Coco Loco, Coronarita, Santo Oaxaca, Santo Paloma, Brazilian Kiss, Vojito, Strawberry Surf, Black & Blue Lemonade, and more.

Hagar created his Cabo Wabo Cantinas and Sammy’s Beach Bar & Grills as a place where people could hang out with their friends and families while enjoying cocktails and soaking up the unique cultures of the places he enjoys most; the recipes in Sammy’s Cocktail Hits: 85 Personal Favorites from the Red Rocker reflect those differences.

“Sammy Hagar’s Cocktail Hits: 85 Personal Favorites from the Red Rocker” is priced at $29.99 for hardcover and $19.99 on Kindle. Additional information is available at http://www.redrocker.com/cocktailhits.

About Sammy Hagar:

For more than four decades, Sammy Hagar has been recognized as one of the best and most accomplished lead singers and songwriters in rock music. From breaking into the industry with the seminal hard rock band Montrose, to his multi-platinum solo career, to his ride as the frontman of Van Halen, Chickenfoot and his latest best-selling supergroup The Circle, Hagar has amassed 25 Platinum albums on sales surpassing 50 million worldwide. Along his journey, he has set the tone for some of the greatest rock anthems ever written with songs like “I Can’t Drive 55,” “Right Now,” and “Why Can’t This Be Love” and earned the highest respect of the music industry with a Grammy Award and induction into the Rock and Roll Hall of Fame. Since launching his flagship Cabo Wabo Cantina, he’s turned a lifelong passion for great food, music and spirits into a thriving and iconic lifestyle brand that now encompass top-shelf labels, Cabo Wabo Tequila (sold in 2008), Sammy’s Beach Bar Rum and Santo Tequila, as well as several restaurants. Never one to hit the brakes, Sammy’s also expanded his successes into publishing, TV, radio and beyond, including five seasons of his hit TV show “Rock & Roll Road Trip with Sammy Hagar” and as host of “Sammy Hagar’s Top Rock Countdown,” a weekly syndicated radio show broadcast airing on 90+ US stations. He’s also a #1 NYT bestselling author and dedicated philanthropist. Visit RedRocker.com for more information.

About James O. Fraioli:

James O. Fraioli is a James Beard Award-winning cookbook author. He has more than 40 published titles to his credit. His celebrated books have been featured on the Food Network, The Ellen DeGeneres Show, and in O, The Oprah Magazine, Vogue, People, Forbes, The Wall Street Journal, and The New York Times. He is the founder and president of Culinary Book Creations. Visit www.culinarybookcreations.com.

Filed Under: Guests Tagged With: blanco, chef, cocktail, cocktails, culinary, james beard, las vegas, mojito, reposado, rum, spirits, tequila

New Discoveries at the Restaurant and Bar Show 2022

April 1, 2022 by evebushman

Formerly NightClub and Bar Show (NCB), the pinnacle of conventions for those in the food and beverage industry, with 2022 brings a change in name: Bar and Restaurant Expo! Some of the highlights of the convention included the Conference, Expo, Nightlife, the World Tea Academy and of course Exhibits. The first few years I attended, before I retired Eve Bushman Consulting, I attended classes with amazing information on staff retention, preventing theft, troubleshooting and a challenging future. The last two years I’ve focused on the expo convention floor alone, searching out new products to share with readers. This year’s event, held last month at the Las Vegas Convention Center we discovered these the first night:

The “Welcome Kickoff Party”, open to all attendees of the Restaurant and Bar Expo, was at Sahara’s Azilo Pool where we sampled some of the beverages we would also have at the show. Our favorites included: Kurvball Original BBQ Whiskey that reminded me of chocolate-covered bacon at the county fair, Fireball cinnamon whiskey – for the first time – and on a shotski, bottled ready-to-drink XXI Espresso Martinis with a low ABV, Eddie got his hands on a canned Ciroc sparkling with Pina Colada flavors, my favorite low ABV canned cocktails by Chaco Flaco, Ignite Vodka was creamy and well balanced, and everything from Middle West Spirits especially their Dark Pumpernickel Rye – America’s first! Sahara did some food pairings too! Photos of that first night can be seen here.

At The Show

Did you think the pre-event party for the Bar and Restaurant Expo looked like fun? Well…shout outs to the incredible Meltdown Ice Press that will make the perfect sphere without a mess, Ignite Beverage Vodka made from corn that is super smooth, Saltwater Woody Grapefruit Rum was perfect all on its own, Middlewest Straight Aged Whiskey Dark Pumpernickel stole the show again, Royal Harvest Bordeaux Maraschino Cherries that aren’t the overly sweet cocktail cherries you are used to, Bulleit canned Manhattan cocktails, Beatties Distilleries sweet potato vodka and Kurvball BBQ Whiskey…to name a few! If you just want the story in photos click here, many more details are below:

Meltdown Ice Press: Met with Program Manager Tim Seese and Co-President Brian Steere as they mesmerized us with their perfect ice press. The one we currently own sends water all over our counter when we use it, not the Meltdown Ice Press as it has a handy basin to collect the excess water during the pressing and also only takes a minute. They have a single cube maker called VAMOOSE for the press, so having both = you are good to go with perfect “clarity and purity”.

Ignite Beverage Vodka: I liked this creamy, slightly sweet and well-balanced vodka distilled from corn. The company also had a line of tequilas that was very popular at the Expo.Saltwater Woody Grapefruit Rum: This American made rum, with real fruit juice, uses diluted saltwater to cut the proof. Makes for a rum that does have some salinity which is great for us that don’t want a cloyingly sweet spirit.

Saltwater Woody Rums, photo credit Ed Bushman

Middlewest Straight Aged Whiskey Dark Pumpernickel Rye: Middlewest had a great lineup of brown spirits – all “with ties to the Ohio River valley”, vodka and gin. This pumpernickel rye whisky was remarkably tasty. From their website, “Handcrafted from scratch, this signature spirit is made in small batches and barrel aged for over three years in new white American oak casks. It’s America’s first Dark Rye Pumpernickel Whiskey…”

Royal Harvest Bordeaux Maraschino Cherries: From Oregon Cherry Growers I discovered this Royal Harvest brand of Bordeaux Maraschino Cherries. There is the original Maraschino, the shiny red one used in most bars. Then there is the Luxardo dark cherry used in upscale bars. I challenge bars to try this Bordeaux Maraschino – it’s less sweet than the others, darker and frankly simply better tasting. Eddie will be doing a reduction sauce for steak with it too!

Bulleit canned Manhattan cocktails: With nice flavorings and 37.5 ABV, look for this at your local Total Wine store.

Beatties Distilleries sweet potato vodka: Want your plain clear vodka to come with a little bit of flavor? This slightly sweet potato vodka is the ticket.

Kurvball BBQ Whiskey: Tasting this truly was like having a piece of chocolate-covered bacon at the county fair. Later I sampled it in an Old Fashioned and a Bloody Mary, both were outstanding. This would make for a unique tasting, and conversation, at any bar.

PR%F Awards: Running into Executive Director Michele D. Tell at the PR%F booth was a surprise as I’ve been following the PR%F awards on Instagram for some time. Learned that all of their judges are buyers, which makes it extra attractive to spirit and wine brands. Don’t miss flipping through their magazine too.

Honorable Mentions

Soul Premium Cachaca had interesting Umami notes, which made it quite savory, and not a relative of the creamy rum drink that has a similar sounding name.

City Lights Shine is a moonshine made in Las Vegas. They had both the plain and fruit flavors. This is their interesting story, “CLS’s roots come straight out of NASCAR. Our distiller was a NASCAR Official who made the best Moonshine in the South. His partner was a NASCAR driver for over 20 years. Both at the end of their racing journey, decided to partner up and make the best of two worlds collide! What better place than the greatest city in America, Las Vegas, to show the world the best ‘Shine in America.”

The presentation alone of the “gravity infuser” by Stundenglass, a “chilled, water filtered smoke for delicate infusions” will surprise anyone. Make the smoke, then use over a cocktail or a charcuterie plate.

Mixed-Up Mule Canned Cocktail was a very tasty Mule. This description is from their Instagram, “Fresh, wild and delicious flavors made with booze, juice, and agave nectar, that’s it.”

One booth, with bottled spirits labeled under the name Blank Collective, is a graphic design and branding company that will make a private label spirit for you. They do the “development, procurement and productions services under one roof” which I thought was pretty cool.

All Vendors:

  • 1  4wardPay
  • 2  7shifts Restaurant Employee Scheduling
  • 3  Aardvark Straws / Hoffmaster
  • 4  AC RadioCom
  • 5  Accel Entertainment
  • 6  Ace Mystery Shopping
  • 7  Adentro
  • 8  ADJ Products
  • 9  Air Comm Radio
  • 10  American Beverage Marketers
  • 11  ANUBIS by FACESCAN
  • 12  Arryved POS
  • 13  Artic Cold Tap
  • 14  Associated Agencies Inc
  • 15  ATM Headquarters
  • 16  ATM Merchant Services
  • 17  Atmosphere TV
  • 18  Autofry
  • 19  Backbar Solutions
  • 20  Bar Business Magazine
  • 21  BarChefs.com
  • 22  Barfly® Mixology Gear
  • 23  Bar-I
  • 24  Barn Furniture Mart
  • 25  BarPay
  • 26  BarTrack
  • 27  Barventory
  • 28  Bbot
  • 29  BeatBox Beverages
  • 30  Beattie’s Distillers
  • 31  Beer Tubes
  • 32  Ben’s Friends
  • 33  Berg Company
  • 34  Bet Booth Inc.
  • 35  Billboard Uniforms
  • 36  Bissell Commercial
  • 37  Black Box
  • 38  Blank Collective by Endless West
  • 39  Boiron Americas Inc
  • 40  Book Tech Labs
  • 41  Boundless Beverages
  • 42  Cangshan Cutlery Company
  • 43  Casa Maestri
  • 44  Chaco Flaco
  • 45  ChargerGoGo
  • 46  Choya Umeshu USA INC
  • 47  Citrus America, Inc.
  • 48  City Shine

49  Clover

  • 50  Coldsell Coolers
  • 51  Control Play
  • 52  Cool-A-Zone
  • 53  CoolooBar
  • 54  CORE: Children of Restaurant Employees
  • 55  Craft Standard
  • 56  CRU Franchising Company
  • 57  Daisy Corsets
  • 58  D-Color Printing Co
  • 59  DEHY Garnish
  • 60  Demitri’s Gourmet Mixes
  • 61  Devault Enterprises, Inc.
  • 62  Diageo
  • 63  Digital Signage Experience
  • 64  DJ Trivia & DJ Bingo
  • 65  Drinique
  • 66  East West Embroidery
  • 67  Easy Tomorrow
  • 68  Edwards Technologies
  • 69  El Oro del Agave
  • 70  El Yucateco Hot Sauces
  • 71  ELMECO
  • 72  ELO Touch Solutions
  • 73  Emuamericas, llc
  • 74  Enovation Brands Inc.
  • 75  ERC Specialists
  • 76  Essexx Collection Inc
  • 77  Excel Dryer
  • 78  FETCO
  • 79  Flip Tray Co LLC
  • 80  Focus POS Systems
  • 81  Food and Beverage Magazine
  • 82  Frosty Factory of America
  • 83  Frylow
  • 84  Funovation
  • 85  G&G Closed Circuit Events
  • 86  GC Pro
  • 87  Ghost Ice
  • 88  Ghost Tequila
  • 89  Grandstand
  • 90  Gravity Beverage
  • 91  Greenprint
  • 92  Grosfillex
  • 93  GuestQueue
  • 94  Happy Boy Distributor, Inc.
  • 95  Heartland
  • 96  Heineken Corporation
  • 97  Holsag (Mity Inc)
  • 98  Homia
  • 99  Hormel Foodservice
  • 100  Hoshizaki America, Inc. / Lancer
  • 101  Howler Head Kentucky Banana Bourbon (Wooler Brands)
  • 102  Hypemakerz
  • 103  iCashout
  • 104  Ice-O-Matic
  • 105  Idiosyncratic Marketing
  • 106  IDScan.net
  • 107  Ignite
  • 108  IGPM Distribution
  • 109  Illuminated Trees
  • 110  Industry Codes
  • 111  Jackson Warewashing Systems
  • 112  JetChill-Theatrical Molecular Mixology & Gastronomy
  • 113  Joe Hand Promotions Inc
  • 114  Jumbo Stuffed Tater Kegs
  • 115  KBEAN
  • 116  King of Sparklers
  • 117  Kold Draft
  • 118  Koloa Rum Company
  • 119  Koolmax Monitoring Technology and Soda Gun Jetter
  • 120  Last Call Trivia
  • 121  Leslie
  • 122  LineLeap
  • 123  LIQS
  • 124  Liquid Ice Energy Drink
  • 125  LloydPans
  • 126  LMD LLC
  • 127  Lola Soap
  • 128  Luxury Electronics
  • 129  Manitowoc Ice
  • 130  Marqii
  • 131  Matador Foods
  • 132  McGrath Events + A/V Services
  • 133  me&u
  • 134  MEGA-LITE
  • 135  Meltdown
  • 136  Melvin Brewing
  • 137  Mexcor International Wine & Spirits
  • 138  Middle West Spirits
  • 139  Middleby Corporation
  • 140  Middleton Mixology
  • 141  Mighty Swell Spiked Seltzers
  • 142  MistAmerica
  • 143  Mixed-Up Mules by Little Toad Creek Distillery
  • 144  Mobile Training
  • 145  Moyer Diebel
  • 146  Mr. Black Industry
  • 147  NASA Searchlights
  • 148  Navori
  • 149  NEFT V odka
  • 150  Nightcap
  • 151  Nightclub Security Consultants
  • 152  North American Beverage Company
  • 153  Nouveau Creations
  • 154  NuCO2
  • 155  Ole Smoky Distillery
  • 156  Open Water
  • 157  Orange Door
  • 158  Ovation Up
  • 159  Ovention Inc
  • 160  Pacific Coast Producers
  • 161  Partender
  • 162  PatronScan
  • 163  PayFacto
  • 164  Perlick Corporation
  • 165  phade by Wincup
  • 166  Pizcadores
  • 167  PlantSwitch
  • 168  Plate IQ
  • 169  PMQ Pizza Magazine
  • 170  Polycade
  • 171  Precision Pours Inc.
  • 172  Price Chopper Wristbands
  • 173  Provi
  • 174  QubicaAMF Bowling
  • 175  RD USA
  • 176  Reachify
  • 177  Red Top Farms Powered by Premier Proteins
  • 178  Redfern Enterprises Inc
  • 179  Religion Tequila

 

  • 189  Restaurant Technologies
  • 190  RevoSpin
  • 191  RFALV Services
  • 192  Richtech Robotics
  • 193  Ripples
  • 194  Robot Coupe
  • 195  Rockless Table
  • 196  Roxi Spice
  • 197  RX Music
  • 198  Saltwater Woody Rum
  • 199  SAVI x LG
  • 200  Sayersbrook Bison Ranch
  • 201  Sazerac
  • 202  Scotsman
  • 203  SevenRooms
  • 204  Shift4
  • 205  Shot Caller
  • 206  Siempre Tequila
  • 207  Sierra Nevada Brewing Co.
  • 208  Singa Karaoke
  • 209  Sip Shine
  • 210  Skechers USA Inc.
  • 211  Skybox Sports Network
  • 212  SlingStir
  • 213  Smart Bar USA
  • 214  SmartTab POS
  • 215  Sound Stage Systems
  • 216  SoundTube Entertainment
  • 217  Sovereign Brands, LLC
  • 218  Specifi Global
  • 219  Spectrio
  • 220  Spiked Boozy Sorbets
  • 221  SpotOn
  • 222  Sprockets
  • 223  StarMed Benefits
  • 224  Strategic Tax Planning
  • 225  Stündenglass
  • 226  Sunday App
  • 227  Sunkist Foodservice Equipment
  • 228  Sweet Mesquite Bakery
  • 229  Tagrisk Insurance Services
  • 230  Tailgating Specialties
  • 231  Tar Foods
  • 232  Ten of Twelve, LLC
  • 233  The Cawley Company
  • 234  The Fan’s Place
  • 235  The Foghat Cocktail Smoker
  • 236  The Kurvball Whiskey Company
  • 237  The Perfect Puree of Napa Valley
  • 238  Tiki Farm
  • 239  TiNDLE
  • 240  T-Mobile
  • 241  Toast
  • 242  Topo Chico
  • 243  Total Touch Point of Sale
  • 244  Trident Beverage/ Lazy Bay
  • 245  True Brands
  • 246  True Manufacturing Co. Inc.
  • 247  Tubeaux
  • 248  U R Stickers/Marketing Ideas Group
  • 249  Uber Eats
  • 250  Ultimate Bars
  • 251  United Standard POS
  • 252  UrthPact
  • 253  US BeerSAVER Systems INC
  • 254  US Bowling Corporation
  • 255  Userve Inc.
  • 256  Valley Dynamo
  • 257  Virtual Dining Concepts-MrBeast Burger
  • 258  VITO Fryfilter
  • 259  VividLite Wireless LED Lighting
  • 260  White Claw Hard Seltzer
  • 261  Wonkyware
  • 262  Wristband Resources
  • 263  Wynn
  • 264  WyreStorm
  • 265  XXI Martinis
  • 266  ZLight Technology

The Bar & Restaurant Expo announced the winners of the 2022 Industry Excellence Awards during a special awards ceremony. The Industry Excellence Awards, sponsored by sunday, recognize, celebrate, and support the people who make the independent bar and restaurant industry great.

The award recipients were selected by a panel of expert judges based on their talent, integrity and commitment to equality, sustainability, community, and culture across the industry. The Industry Excellence Awards are dedicated to recognizing, celebrating, and supporting the companies and individuals who make the independent bar and restaurant industry great.

2022 Winners of the Industry Excellence Awards:

  • Bartender of the Year- Josh Davis, Brown & Balanced, IL
    • A bartender of exemplary performance, skill, and dedication, both behind the bar and beyond it. This person has worked tirelessly to improve their bar program, their bar culture, and the industry at large, serving as a positive example for other beverage professionals.
  • Chef of the Year- Rhonda McCullar, Uchi Dallas, TX
    • A chef who has dedicated themselves to culinary excellence, as well as sustainable, ethical practices and inclusive culture. This individual sets high personal and professional standards for food professionals across the industry, behind the pass and beyond it.
  • Cocktail Bar of the Year- well, Austin, TX
    • A cocktail bar that consistently demonstrates exceptional hospitality, creativity, training, culture and service. The Cocktail Bar of the Year has a unique identity and has established itself as a leader within the category.
  • Community Leadership Awards- Jeremy and Natalee Price, Taste of Tuscany Ristorante, CA
    • This award is open to anyone in F&B who has demonstrated outstanding contributions and dedication to bettering their local community, and by extension, the F&B community at large.
  • Innovator of the Year- Christie Lawler, The WITI Group, TXAND Lindsey Johnson, Lush Life Productions, NY
    • This award is open to anyone in F&B who tirelessly moves the industry forward, pushing existing boundaries and establishing new foundations for the industry to build upon that are both equitable and sustainable.
  • LGBTQ Venue of the Year- Downtown Olly’s, Indianapolis, IN
    • This bar or restaurant consistently delivers exceptional hospitality, creativity and service, while championing the LGBTQ community. The LGBTQ Venue of the year fully epitomizes what it means to be an LGBTQ Venue and has a demonstrated history of supporting the queer community.
  • Most Original Concept- Cosmic Gorilla, Cincinnati, OH
    • A new or rebranded bar or restaurant that breaks the mold of convention, creating an exciting, new standard likely to make a significant impact in years to come. (Must have launched or re-branded in 2021)
  • Operator of the Year- Barbara Sibley, La Palpa / Holiday Cocktail Bar, NY
    • A bar/restaurant owner dedicated to exemplary hospitality, creative entrepreneurship, ethical business practices and the betterment of the industry at large. This person serves as a role model, paving the way for a better future for F&B.
  • Restaurant of the Year- Lumi, San Diego, CA
    • A restaurant that consistently demonstrates exceptional hospitality, creativity, culture and service. This venue boasts a unique atmosphere, thoughtful F&B offerings, and a training program. The Restaurant of the Year has established itself as a leader in the community and has made a significant impact within the industry.
  • Sports Bar of the Year- Dawg House Saloon & Sports Book, Las Vegas, NV
    • A place that embodies the spirit of the category, including excellence across design, F&B offerings, training, events and community engagement. The Sports Bar of the Year has a unique brand identity and has established itself as a leader within the category.

The winners were presented with a beautiful custom award and a VIP Ticket to attend the Expo in 2023. Winners are also eligible to become part of the judging panel moving forward.

For more information about the 2022 Bar & Restaurant Expo, visit barandrestaurantexpo.com. Bar and Restaurant Expo will return to Las Vegas on March 27-29, 2023.

About Bar & Restaurant Expo

Bar & Restaurant Expo, formerly known as Nightclub & Bar Show, has continued to evolve to mirror the fast-paced, trend-setting nature of the hospitality industry. The event has been providing the specific tools that bar and restaurant owners, operators, and managers need to grow their businesses, compete, and succeed in this hyper-competitive and dynamic industry. The Bar & Restaurant Group is a division of the Questex Hospitality Group which also produces VIBE Conference, World Tea Conference & Expo, and daily content on barandrestaurant.com.  Follow Bar & Restaurant on Facebook and Instagram for all the latest industry news and trends.

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.

Filed Under: Eve Bushman Tagged With: abv, bar, beverage, bottles, canned cocktails, cherry, chocolate, convention, drink, education, ice, manhattan, Martini, moonshine, moscow mule, restaurant, restaurant and bar, rum, rye, vodka, whiskey

Ten Year Challenge…With Wine and Spirits

February 4, 2022 by evebushman

My husband Eddie has painstakingly categorized our photos by year on our cell phones, so I recently looked at photos from ten years ago to see if any were worth posting alongside a photo taken recently, for the latest #10YearChallenge on social media. As you can guess, most of my photos back then were of wine, so I thought I would take a look back at what I was drinking then.

(I also searched my name, 2011 and photos on Facebook to add to my wine blast from the past.) This is what I wanted to share:

Contributing Editor Michael Perlis, Eve and then contributor Rusty Sly at All Corked Up in 2011.

From Napa

Meeting with winemaker Gerard Zanzonico in the stunning caves at Del Dotto for maybe the first time, wine tasting at 10 am in the private room for club members at Mondavi, having a seated tasting on an expansive patio with incredible views at Joseph Phelps, an underground tour and tasting in the caves at Schramsberg, meeting with the most gracious host/owner Suzanne Phifer Pavitt at Phifer Pavitt, an evening tasting at the downtown Napa PureCru tasting bar with winemaker Mitch Consentino.

From Paso

Blending wine at TH Estate with winemaker and owner Terry Hoage, visiting Cass for the first time, a mind-blowing multi-course Earth Day dinner at Justin, visiting with the now shuttered Edward Sellers, winery tour and tasting with Lawrence Lohr of J Lohr, discovering that Whalebone really does have whale bones around the property and Calcareous has calcareous rock in their vineyards, time spent with the one and only Gary Eberle, tasting wines, spirits and having dinner at Opolo, seeing Sculpterra for the first time, the dry farming at Minassian Young, Niner when it first opened, the first concrete eggs were at Villa Creek, meeting and tasting incredible wines with Janell Dusi at J Dusi, tasting Nuggucciet Cellars made by a local newspaper man and Mystic Hills Vineyard lovingly owned by local friends.

Jamaica

Though not known for wine we were well taken care of on a trip to Jamaica ten years ago with French Champagne, Appleton rum blended drinks and icy cold Red Stripe Beer.

Events
The annual Union des Grand Crus de Bordeaux tasting is always not only huge but amazing, and since I love Rhone wines the Rhone Rangers can’t be missed, local have Vine 2 Wine with lots of local support, Garagiste Festival offered drinkers events in LA as well as Paso, Pinot Days up in the Skirball Center, Paso’s Earth Day Food and Wine fest was new, and long-time favorite LA Wine Fest with Yoshi Murakami doing sake classes and Chris Uhde teaching about scotch.

Special Dining

Fontanafredda Barolo at Spago Beverly Hills with fellow wine writers, Martinis at Blue Mermaid Chowder House and Bar in San Francisco on vacation, wine and cheese at Wine 661 for locals, A Taste of Monterey Wine Tasting when I visited Eddie there for Naval Postgraduate School, Iron Horse sparkling that came complements of Bourbon Steak in San Francisco for our wedding anniversary dinner.

Places that no longer exist today

Wine bar/restaurant/wine storage facility – and even live music – at All Corked Up as loved by many, the two brothers that opened Artisan Paso Robles that was a favorite for locals and visitors alike, Chef Daniel Otto was first discovered at the Oaks Grille at TPC, Chef Jason Park at Maru Sushi when it was local on Town Center Drive and many times over drinking wine at Valencia Wine Company with owner Guy Lelarge and also attending all of the wine dinners and events he organized at local restaurants.

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.

Filed Under: Eve Bushman Tagged With: All Corked Up, artisan, beer, beverly hills, Bordeaux, calcareous, champagne, chef, concrete egg, del dotto vineyards, dining, garagiste, gary eberle, guy lelarge, joseph phelps, LA Wine Fest, los angeles, Martini, mitch cosentino, mondavi, Monterey, Napa, oaks grille, Paso Robles, Phifer Pavitt, Pinot Days, restaurant, Rhone, rhone rangers, rum, san francisco, social media, Sparkling wine, spirits, union Des Grands Cru, valencia, Valencia Wine Company, Vine 2 Wine Classic, wine 661, wine bar, wine club, Wine tasting, wine tour, winemaker, wineries, Zanzonico

S Bar At Mandalay Bay Covers All of Your Senses

January 28, 2022 by evebushman

Back in December, a few days before their opening on New Year’s Eve, I shared news about the latest S Bar in the Mandalay Bay in Las Vegas. Unable to attend that first night Eddie and I rectified our loss by visiting them two weeks later. From the outside in, we were excited with just how the place looked. Once seated we had our chance to sample as much as we could – the atmosphere, art, drinks, food and music – and by the end of our time there we were left thinking, this is not the bar for selfies and to be seen, at least not for us. This is the bar of 2022, where all of your senses will be gratified in luxury. Let me share why. (And for those of you that just want to skip reading, photos and videos can be found here and here.)

Photo: S Bar website

The Space

I took a lot of photos of the S Bar before we even entered, it’s that grand looking. When you exit the parking garage elevators onto the Casino floor it is one of the first things you see on your immediate left.

Gold glimmers, lights from the interior flicker to catch your eye, and the hostess waits for you to find your way to her. Once inside the big sparkly bar will definitely catch your eye, in the center of the room and a fantastic focal point. But then, after you are seated on one of several cozy areas, your eyes will be drawn to the framed black and white photographs all around you, and the two from the owner Sam Nazarian’s private contemporary art collection that he removed from his home to share with his guests: a large Marilyn Monroe and a second piece of art, a seated naked woman. Both will make you catch your breath.

There were two main sitting areas, and a third private VIP lounge tucked away and conveniently located near one side of the bar – giving the impression that you would have private access to the bar. This is intentional.

Near the front entrance is an area for musicians. On this night we benefitted from a talented electric violinist that played along to current popular favorites. She was amazing.

Then at this point, before you have really taken it all in, one of the many attentive members of the service staff will greet you, offer you several types of water, offer the drink and food menus.

The Drinks

We usually order our favorite drinks at bars. But when it’s a new bar, with what we understood to be very experienced barmen, we asked our server which cocktails she thought we might like based on our tastes.

Neither of us like sweet drinks, and she made great suggestions. Eddie went for “The Second Rodeo” which was described on the menu as Green Chile Vodka, Spiced Hibiscus, Lime and Rose Kombucha. Eddie has never had any of these ingredients, and I was proud of him for trying something out of the box. And one of the reasons the drink was suggested was because it came on fire. After blowing out the flame Eddie had his taste and declared it spicy but not too spicy, and enjoyed all of the unique flavors.

Another recommendation was for me, to try the “Palm Reader” which was crafted with Bourbon, Cacao Rum, Licor de Elote, Palo Santo and orange bitters – and if you watch the video you can see that our bartender also served the drink on the rock with a little bit of white chocolate shavings! After we lingered over these for an hour…we did try our usual Sazerac (for Eddie) and an Old Fashioned (for me) and they were just as yum-worthy.

A note on the bar itself: all top notch equipment including cut crystal mixing glasses, copper jiggers and strainers, clear ice (they even have clear tall Tom Collins ice), and house-made simple syrup and bitters.

The Food

We started with the Charcuterie board and probably could’ve stopped there as it was more than enough for two for dinner with all kinds of meats, cheeses, nuts, jellies and toasted Crostini. But we didn’t. The “Tarte Flambee” flatbread that came next just slayed us, it was described as a loaded potato on flatbread and it didn’t disappoint as it was loaded with onion, bacon, Crème Fraîche, Fromage Blanc and chives! We finished with a beautiful Tuna Poke tower with large wonton chips.

Friends we were happily surprised to discover sitting at the bar had the Deviled Eggs, Wagyu Sliders and were about to order the Charcuterie board and Lobster Mac when we left!

Conclusion

Walk, don’t run as I know you will be dressed nicely, to the new S Bar in Mandalay Bay for your slice of heaven soon. https://www.sbe.com/nightlife/s-bar/las-vegas

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.

Filed Under: Eve Bushman Tagged With: bar, bartender, bitters, bourbon, charcuterie, cheese, chocolate, cocktails, craft cocktail, drinks, food, ice, kombucha, las vegas, lounge, music, old fashioned, pizza, rum, sazerac, spice, syrup, vodka

Where We Started: Drinking Wine and Spirits

January 14, 2022 by evebushman

I recently wrote about how I got started with writing about and studying wine. Made me think about how I got started with drinking both wine and spirits. Had a chat with my husband Eddie, and a boozy trip down memory lane, and this is where it started and led me:

Spirits And Wine

Eve at Del Dotto, into caves with winemaker Gerard Zanzonico, circa March 2012.

When I was in high school and underage drinking was at every party, I have seriously no recollection of imbibing but I’m sure I did – and God knows what. My earliest memories of booze include Bartles and Jaymes Wine Coolers, wine spritzers, as well as Mateus and Blue Nun wines. Not a fan of beer but I did enjoy Mickey’s Big Mouth malt liquor at least once.

Fast forward to my early 20s and I enjoyed Myer’s Dark rum with orange juice, Long Island Iced Tea, Cosmopolitans, Tequila Sunrise and Kahlua with milk, cream and/or vodka. So yea, I wanted sweet cocktails, preferably ones that hid the flavor of the base spirit.

When I met Eddie his mother introduced me to Vodka Tonics. Later came single spirits, for Eddie it was Chivas Regal blended Scotch whisky, for me my tastes evolved much later, into single malt, as there’s what Eddie became more interested in. I was covering cocktail events, which we both loved, and then whisky events. In both I was learning more and more about the spirits, and how to make cocktails with them. While I prefer gin cocktails like a Negroni or a Martini, Eddie prefers whisky. So added to my home-bartending recipes are the Sazerac, Old Fashioned and Manhattan.

Only Wine

I never drank White Zinfandel. When that was introduced I was enjoying red Zinfandel. I can remember being at Sutter Home in Napa and everyone ordering White Zinfandel, it was the moment I had to start saying “red” before the word Zinfandel to get what I wanted. Thank God that craze is over.

After we got married my sister-in-law and her husband invited us to a vertical wine tasting at Concannon. I didn’t know what that was at the time but quickly learned that we were to taste the same wine from the same winery over several years. It was U.S. my a ha moment as we carefully studied the difference in each vintage. A few years later, during our first trip to France, I wanted to visit Willi’s Wine Bar that I had read about in Wine Spectator. I’ve written about Willi’s several times over the years, suffice it to say that being introduced to the perfect Chateau Lynch Bages Bordeaux with owner Mark Williamson was a turning point for me.

Around the same time my first wine classes were via The Wine House in West Los Angeles: starting with sparkling wine and junk food, Chardonnay Fests, Cab Fests, and a few weeks worth of classes just on France. It would be decades later, after already obtaining my WSET Level Two that I would return there for classes held there by the North American Sommelier Association and my Level One Sake Certification.

Now, how did you get started?

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.

Filed Under: Eve Bushman Tagged With: bartending, blend, Bordeaux, cocktails, France, french, gin, liquor, Martini, negroni, rum, scotch, single malt, spirits, sweet, vodka, whisky event, willi's wine bar, wine and spirits, wine cooler, wine education, wine event, wine fest, Wine tasting, WSET, Zinfandel

LOS ANGELES STAPLE, S BAR, ARRIVES TO MANDALAY BAY RESORT AND CASINO IN LAS VEGAS

December 21, 2021 by evebushman

Nightlife Destination to Feature an Elevated Cocktail Program by Renowned Master Bartender Yael Vengroff

 Las Vegas, NV (December 20, 2021) –  S Bar, a concept by visionary Sam Nazarian and sbe’s elevated dining brand Disruptive Restaurant Group, joins the Las Vegas nightlife scene by bringing a sensual and elegant social space to The Strip. Debuting New Year’s Eve, the venue will deliver a craft cocktail experience and lush lounge ambience along with high-energy entertainment to Mandalay Bay Resort and Casino guests and visitors from around the globe.

Celebrating the culture of mixology, S Bar will feature innovative libations paired with a tempting array of decadent shareable bites by sbe Director of Culinary Thanawat Bates. The concept also will offer an eclectic live entertainment experience by integrating classic instrumental sounds with modern tunes and unexpected DJ sets by west coast resident artists. Lounge enthusiasts will be welcomed by brass tones, luxe drapery, plush seating, and a polished black marble bar adorned by iconic art pieces from one of the world’s most collected photographers, Terry O’Neil.

S Bar’s focus will center around its curated craft cocktail program, designed by award-winning master bartender Yael Vengroff, who also is Head of Bars & Mixology Programming at Katsuya and S Bar. Named “American Bartender of the Year” by the prestigious Tales of the Cocktail Foundation, Vengroff is dedicated to crafting visually stunning cocktails that combine simple spirits with unexpected ingredients such as aloe vera, yuzu tonic and umami bitters. Vengroff’s new S Bar Las Vegas menu cocktails will include:

  • Moonage Daydream, Pisco, Salted Honeydew Peanut Cordial, Tarragon, Lime, Egg White
  • Umeshu Highball, Ume Whiskey, Amaro Montenegro, Shiso Plum Wine, Bubbles
  • Palm Reader, Bourbon, Cacao Rum, Licor de Elote, Palo Santo, Bitters
  • Tiger Julis, Mandarin Vodka, Cognac, Campari, Cinnamon, Black Tea, Hazelnut
  • Starry Night, Pear Brandy, Lemon, Butterfly Pea Flower, Sparkling Rosé

 S Bar has become a key brand within Sam Nazarian’s Disruptive Restaurant Group (DRG), emerging as a Los Angeles mainstay known for sophisticated interiors, impeccable hospitality, and elevated menus. The much-anticipated S Bar Las Vegas debuts its sultry lounge December 31 and will feature a DJ set by emerging Los Angeles native BYNX, who produces melodic House sounds combined with Indie Nu Disco.

To make S Bar Las Vegas reservations and for more information, visit https://www.sbe.com/nightlife/s-bar/las-vegas

Hours of Operation:

Sunday/Monday – Closed

Tuesday – Thursday 5pm – 12am

Friday – Saturday 5pm – 2am

The S Bar Story

Each S Bar reflects the character and edginess of each location and the creatives who inhabit them with sophisticated interiors, world-class cocktails, rare spirits, and deliciously elevated bar menu. A Hollywood classic originally conceived by Phillippe Starck, S Bar was imagined as an intimate neighborhood bar, striking the perfect balance between culture and sophistication and raw elegance, evoking the spirit of an artist’ gallery. S Bar embodies casual elegance, sensuality, and a sense of belonging.

To make reservations and for more information on all S Bar locations, visit https://www.sbe.com/nightlife/s-bar.

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About Disruptive Restaurant Group

DRG, Disruptive Restaurant Group, incubates and operates globally renowned culinary brands including

critically-acclaimed restaurants, lounges and nightclubs. By partnering with an impressive roster of internationally renowned culinary talent, DRG concepts are committed to innovation and setting new industry standards. Restaurants within the portfolio include Katsuya by Chef Katsuya Uechi, Sa’Moto by Chef Masaharu Morimoto, Hyde Sunset Kitchen and Cocktails and the much anticipated opening this winter of Casa Dani by Michelin Chef Dani Garcia.

About Mandalay Bay Resort and Casino

Mandalay Bay Resort and Casino is set on 120 lush acres featuring Mandalay Bay Beach, a tropical pool paradise with real sand. The Michelob ULTRA Arena, award-winning restaurants, exhilarating entertainment, unique shopping, Shark Reef Aquarium and the 2-million-square-foot convention center combine to make Mandalay Bay a captivating Las Vegas resort destination. The resort offers three distinct hotel experiences: Mandalay Bay with 3,211 luxurious rooms and suites reflecting a modern tropical ambiance; Four Seasons Hotel, a AAA Five Diamond hotel offering 424 rooms and suites; and the luxury all-suite Delano Las Vegas. Mandalay Bay is operated by MGM Resorts International (NYSE: MGM). For more information and reservations, visit mandalaybay.com, call toll free at (877) 632-7800, or find us on Instagram, Facebook and Twitter.

Filed Under: Guests Tagged With: amaro, bar, bar menu, bartender, bourbon, brandy, bubbles, casino, cocktail, cocktail menu, cognac, Compari, craft, craft cocktail, dining, las vegas, los angeles, mixology, music, nightlife, pisco, plum, restaurant, Rose, rum, sparkling, whiskey

Twelve5’s Rebel Hard Coffee Debuts Three New Flavors in Winter Wonderland Hard Latte Variety Pack

December 1, 2021 by evebushman

NEENAH, WIS. (PRWEB) – Twelve5’s Rebel Hard Coffee has crafted the perfect first drink for the holidays with the most festive flavors of the season in its limited-edition Winter Wonderland Hard Latte variety pack.

“After last year’s overwhelming response to Peppermint Mocha Hard Latte, we took inspiration from the holidays’ most recognizable and festive flavors to spark innovation for our winter seasonals,” said Michael Sargent, senior brand manager, Twelve5 Rebel Hard Coffee. “Every flavor in the Winter Wonderland Hard Latte variety pack emulates holiday moments from relaxing with a hot cup of cocoa with marshmallows after a cold day of sledding, to the familiar aroma of cinnamon in the kitchen after baking cookies, and of course the classic holiday tradition of eggnog, there is something for everyone.

The easy-to-drink and unique flavors in the Winter Wonderland Hard Latte variety pack include:

  • Peppermint Mocha Hard Latte: A delicious blend of cool and refreshing peppermint and rich mocha latte for the perfect holiday season drink.
  • Eggnog Hard Latte: A modern twist on a holiday classic – a sweet, creamy, and festive blend with notes of seasonal spice and rum.
  • Marshmallow Mocha Hard Latte: An adult version of “hot chocolate with marshmallows,” our cold version is rich in chocolate flavor paired with creamy and light marshmallow notes.
  • Cinnamon Sugar Cookie Hard Latte: Takes the best treat of the holidays, Grandma’s cinnamon sugar cookies, and combines them with Twelve5’s Rebel’s famous hard coffee latte.

The Winter Wonderland Hard Latte variety pack will be in stores in early November in an 11-ounce slim can variety 8-pack and Peppermint Mocha and Eggnog will be available in 4-packs. These flavorful coffeehouse beverages with a barroom kick are made with 100% Arabica coffee, natural ingredients and are malt-based with a 5% ABV.

In addition to the festive flavored hard latte lineup, Twelve5’s Rebel is launching its “The Perfect First Drink for the Holidays” sweepstakes Nov. 1- Jan. 25, 2022. Consumers can share their favorite coffee-inspired holiday cocktail recipes for a chance to win prizes including a $1000 prepaid gift card toward a holiday shopping spree, $1000 prepaid gift card to throw an epic New Year’s Eve bash and a Big Game Watch Party Package including a $1000 prepaid gift card.

Twelve5’s Winter Wonderland Hard Latte variety pack will be available in over 47 states. To find Twelve5’s Winter Wonderland Hard Latte variety pack or individual flavor 4-packs near you, visit the store locator at rebelhardcoffee.com/find.

Those interested in entering “The Perfect First Drink for the Holidays” sweepstakes can visit http://www.winwithrebel.com. Follow Twelve5’s Rebel Hard Coffee on Facebook, Instagram, and TikTok for winner announcements, recipes and inspiration.

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About Twelve5 Beverage Company
Twelve5’s Rebel Hard Coffee is produced by Twelve5 Beverage Company, the founders of the hard coffee category. Twelve5 Beverage Company was founded in 2018 with a focus on pioneering innovative products that meet the needs of changing consumer preferences. The launch of Twelve5’s Rebel Hard Coffee in August 2020 marked an opportunity to expand Twelve5 Beverage Company’s products to a new audience. For more information, visit rebelhardcoffee.com.

NO PURCHASE OR PAYMENT NECESSARY TO ENTER OR WIN. Open to legal residents of the 50 U.S./D.C. (excluding WV), age 21+. Void where prohibited. Starts at 12:00:01 AM ET on 11/01/21; ends at 11:59:59 PM ET on 01/24/22. Each prize awarded as a $1,000 prepaid card. Total ARV of all prizes: $3,000. Odds of winning depend on number of eligible entries received. For full Official Rules and Entry Periods visit http://www.winwithrebel.com. Sponsor: Twelve5 Beverage Company, LLC, 590 Enterprise Dr., Neenah, WI 54956.

Filed Under: Guests Tagged With: abv, chocolate, cocktail, coffee, flavor, recipe, rum, spice, sweet, variety

A New Hero Rises in WhistlePig’s The Boss Hog VIII: LapuLapu’s Pacific

November 14, 2021 by evebushman

SHOREHAM, VT. (PRWEB) – WhistlePig is pleased to reveal the eighth edition of The Boss Hog: LapuLapu’s Pacific. Like each edition of The Boss Hog before it, WhistlePig explores uncharted territory in the world of Rye to create a whiskey that is powerfully complex, distinctly unique from anything they’ve done before, and – keeping true to The Boss Hog’s promises as introduced by WhistlePig’s founder – stupendous. LapuLapu’s Pacific is not only the eighth edition of WhistlePig’s most sought after annual limited edition, but also the sequel to The Boss Hog VII: Magellan’s Atlantic, released last year and awarded Best Rye Whiskey at the 2021 San Francisco World Spirits Competition. Continuing the epic circumnavigation voyage across the Pacific, The Boss Hog VIII features Straight Rye Whiskey aged for nearly 18 years in new American Oak, followed by a double finish in high toast barrels that previously held small batch, single island, aged Philippine Rum.

Photo: One More Dram

The Boss Hog VIII draws inspiration both historically and symbolically from the Philippines where Magellan met his fate at the hands of Filipino hero LapuLapu during the battle of Mactan. Magellan’s journey ended in the Philippines on April 27, 1521, when the local victory dispelled the Spanish fleet. Five hundred years later, LapuLapu is celebrated as a symbol of strength and independence – his likeness captured in the hand-made, collectible pewter pig that crowns The Boss Hog. For avid collectors, no home bar is complete without The Boss Hog VII and VIII sequel.

The Philippines is one of the world’s lesser-known Rum producers. The Rum barrels for The Boss Hog VIII make their own long journey from a small island just southwest of Cebu, where the famous battle occurred. They previously held small batch Rum for between seven and ten years. Just like Rye Whiskey, extended barrel aging enriches Rum’s vanilla, caramel, and oak notes, mellows the profile, and adds layers of complexity to the final spirit. A high toast profile imparts another dimension of toffee and spice flavors.

“On the heels of Magellan’s Atlantic, it was a great challenge to find the perfect finish for the most special Rye barrels in our warehouse. We were already tracing Magellan in depth, and when we discovered LapuLapu’s story we knew we had to track down the best Philippines Rum barrels we could for the sequel. Before maturing Rum for 7-10 years, the barrels were coopered from American Oak and originally held bourbon. In this way, they’ve made their own circumnavigation from American whiskey to the Philippines, and back again to us in Vermont,” says Meghan Ireland, Blender, WhistlePig Whiskey.

“The whiskey rest first in 7-year-old small batch Philippine Rum casks, followed by a shorter finish in 10-year-old small batch Philippine Rum casks. The older rum is darker and bolder, requiring less time for its barrels to impart notes in the whiskey. The end result is an amazingly unique and delicious whiskey.”

“Like all of our boldest experiments, this one was not without its trials,” adds Ireland. “We actually attempted to send the whiskey itself around the world to Spain, to finish in the place where just one ship from the original fleet finally returned. Those barrels have yet to come back to us, so for the most daring collectors out there, the hunt is on.”

On the nose, lush vanilla aromas give way to delicate tropical notes including underripe bananas, freshly picked lemon and molasses. Upon tasting, LapuLapu’s Pacific offers an abundance of fresh ground cinnamon with citrus zest, butterscotch, and lights notes of toffee. The finish is rich with tanned leather, light brown sugar, nutmeg and allspice with a long-lasting black pepper rye spice.

The Boss Hog VIII: LapuLapu’s Pacfic is available in a 750ml bottle and is bottled at proof, between 104.8 – 106.5 (52.4-53.3% ABV), with a suggested retail price of $499.99. Like the other editions of The Boss Hog before it, LapuLapu will be sold at a variety of premium liquor stores, bars and restaurants across the United States and is now available for sale at shop.whistlepigwhiskey.com.
About WhistlePig Whiskey

Founded in 2007, WhistlePig has become the #1 distiller in the ultra-premium and luxury Rye Whiskey category in North America, featuring the bold and often untapped flavor of Rye. WhistlePig is leading a surge of innovation in the emerging field of North American whiskey. As the most decorated Rye whiskey – having received the coveted ‘Best in Show Whiskey’ title from the 2017 San Francisco World Spirits Competition, WhistlePig is widely viewed as the world’s finest Rye. With the opening of its distillery on its 500-acre Vermont farm in the fall of 2015, WhistlePig has also become one of the leading farm-to-bottle Rye whiskeys in the world.

Filed Under: Guests Tagged With: aged, american, American oak, aroma, bar, barrels, blender, bourbon, cask, competition, finish, flavor, nose, restaurants, rum, rye, san francisco, spice, spirits, tasting notes, whiskey

Internationally Award-Winning RUM Co. of Fiji Wins Top Consumer and Bartender Awards

August 10, 2021 by evebushman

NEW YORK (PRWEB) – Internationally award-winning RUM Co. of Fiji, the only rum distillery in the Fiji Islands, is proud to announce that it has been recognized at the 2021 SIP Awards and Bartender Spirits Awards with its premium rum ranges, Bati and Ratu. Across the acclaimed competitions—judged by consumers and the trade—RUM Co. of Fiji won an Innovation Award, four Platinum Awards, four Gold Medals and three Silver Medals.

Made from the molasses from hand-cut Fijian sugar cane grown in rich volcanic soil, RUM Co. of Fiji’s rums express the island’s unique position as “Paradise on Earth.” The sugar cane in Fiji has been grown and harvested since 1863 by generations of independent farmers, and the distillery uses only the purest local water to produce its exquisite rums, filtering them through coconut-shell carbon for a softer, rounded mouthfeel. Maturation accelerates in Fiji’s Southern Hemisphere climate, so that RUM Co. of Fiji can achieve complex flavor profiles at younger ages. Master Distiller & Blender Liam Costello works with both pot and column stills, blending different distillates to create the two ranges: premium 2-year-old Bati and super-premium Ratu, aged 5 to 8 years.

Heath Baker, Head of International Sales – RUM Co. of Fiji, noted that the accolades by trade and consumers are a turning point in the USA for the brand. “These awards support our passion and vision to make Fiji known as the new home of rum,” he said. “We have built an excellent base in our home markets of Australia and the Pacific, and we see North America as our greatest long-term opportunity to embed this vision.”

The SIP Awards are the only internationally recognized spirits competition that sees consumers become the judges, while the Bartender Spirits Awards are judged by globally respected bartenders, bar managers and on-premise buyers for the on-premise industry.

In the SIP Awards:

  • Ratu 8-Year Signature Rum Liqueur won an Innovation and Platinum “Best of Class” Award
  • Bati 2-Year Spiced Rum also won an exclusive Platinum “Best of Class” Award, while – – Ratu 5-Year Dark Rum and Bati 2-Year White Rum both won Platinum Awards; and
  • Ratu 5-Year Spiced Rum and Bati 2-Year Dark Rum both took home Gold Medals.

In the Bartender Spirits Awards:

  • Ratu Signature Rum Liqueur, Ratu Spiced Rum and Bati White Rum each received a – – Gold Medal, scoring highly across all aspects of judging: mixability, balance and versatility, taste, mouthfeel and finish, package, and price; and
  • Ratu Dark Rum, Bati Spiced Rum and Bati Dark Rum all won Silver Medals

Lucy Dodgson, Brand Manager – RUM Co. of Fiji, said, “RUM Co. of Fiji prides itself on having a versatile portfolio with broad trade and consumer appeal. We put a lot of emphasis on building bartender and consumer brand advocacy, so these awards are the ultimate seal of approval, and are further testament to Fiji being an exceptional and credible rum-producing nation.”

Mike Spencer, General Manager, Paradise Beverages, echoed the pride in receiving these awards as a fantastic acknowledgement of the hard work and passion from the team in Fiji. “This is again wonderful recognition for all our people involved in the making of these exceptional rums. These wins serve to amplify Paradise Beverages’ vision of proudly sharing and exporting local Fijian beverages to the world,” he said.

RUM Co. of Fiji is proudly distributed in California by Republic National Distributing Company, in partnership with Broken Shed Vodka. The suggested prices for each spirit are as follows: Ratu Signature: $38.99, Ratu Dark and Spiced: $34.99 and Bati (all expressions): $18.99.

About RUM Co. of Fiji

RUM Co. of Fiji is built on an ethos of authenticity, craftsmanship and passion and draws its inspiration – and its identity – from Fijian heritage and culture. The rums are a story of balance and harmony, a coming together of the land’s unique elements and the hands that work with them, crafted in Lautoka, Fiji, by award-winning Master Distiller & Blender Liam F. Costello, together with RUM Co. of Fiji’s passionate and dedicated distillery team. Since launching in 1980, RUM Co. of Fiji has won more than 130 international awards across several prestigious competitions, including the 2020 New York International Spirits Competition, 2020 Melbourne International Spirits Competition and 2019 San Francisco World Spirits Competition. RUM Co. of Fiji is owned by Fiji’s leading beverages manufacturer, Paradise Beverages (Fiji) Limited, which is part of Coca-Cola Europacific Partners.

RUM Co. of Fiji is proudly distributed in California by Republic National Distributing Company, in partnership with Broken Shed Vodka. For more information on RUM Co. of Fiji, visit http://www.rumcooffiji.com or follow @rumcooffiji on Facebook or Instagram.

About Broken Shed Vodka

Broken Shed Vodka is based in Wanaka, New Zealand. Distilled, crafted and bottled in New Zealand ever since its inception in 2009, its vodka draws upon the country’s natural aquifer and spring waters, without any hint of gluten, additives, sugars or GMOs. Since entering the U.S. market in June 2012, Broken Shed Vodka has won a legion of loyal fans, and an impressive collection of awards. Broken Shed Vodka started in a ‘broken’ down old shed on Lake Wanaka where the formula was originally crafted and produced. Broken Shed Vodka is proud of the strong and experienced sales team they have built. The brand approaches the market with innovative strategies and well-defined focus in all of their markets. Due to this, Broken Shed is able to offer newly-launched spirits brands strong partnership and collaborations, which expand distribution, increase offerings to trade and provide customers access to world-class premium spirits. Learn more about Broken Shed Vodka at http://www.brokenshed.com.

Broken Shed Vodka, 40% ABV, Distilled from Whey. Imported to the USA by Broken Shed Imports, Manhasset, NY. Broken Shed Vodka is produced by Broken Shed Limited, Wanaka, New Zealand. Drink Responsibly. © 2021

Filed Under: Guests Tagged With: award, bartender, best of class, climate, distillery, farmer, finish, flavor, gold medal, harvest, liqueur, medal, mouthfeel, New York, platinum, rum, silver medal, sip certified, soil, spirits, sugar

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Eve Bushman

Eve Bushman, owner Eve’s Wine 101 and Eve Bushman Consulting.

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