Chilled Magazine features new products within the drinking and nightlife community and stories on the founders, distilleries and breweries in the market. Also drink submissions by bartenders, mixologists and readers are also featured here. Follow this site to get to know about everything related to bar industry and latest liquor, beer, wine and drinking products.
Trumer Pils, the world’s most award-winning pilsner brewed in Berkeley, California, has announced the roll out of their first ever package redesign.
In partnership with renowned design agency Stranger & Stranger, the brand has debuted a new sophisticated look which speaks to the fresh taste and refined quality the pilsner offers.
“The brand takes a more sophisticated design route not often seen within the beer category in order to separate itself from a sea of other craft brands. We believe this new look will help drive brand awareness amongst a younger generation of craft beer drinkers.”
– Gregor Mina, Director of Marketing at Trumer Brewery
Trumer Pils New Packaging Design
Combining bright white and the brand’s signature red, the new design puts “Trumer Pils” front and center—paying tribute to its homeland of Berkeley, California. The new back label includes an illustrated design with food pairing recommendations which complement the versatile beer. The matte label also features proper pouring instructions. This technique highlights Trumers aroma, effervescence, dense head and lacing down the glass as you finish off the beer.
The Trumer Brewery was established in 2004, planting its roots in Berkeley, California. Marrying the heritage and tradition of a 400-year-old European family recipe and the passion of American craft brewing, the hand-crafted pilsner remains true to style and focuses on four pure ingredients: water, malt, yeast and hops. Trumer Pils is celebrated as a fresh, craft pilsner, characterized by a distinct hop aroma, brisk carbonation and light body.
The new packaging has been released in both bottles and cans in select California markets and will be widely available throughout the state by the end of November, 2018.
The House of Lustau’s Latest Launch Aged in a Medieval Castle: Amontillado del Castillo 1/38 from Almacenista Antonio Caballero y Sobrinos.
The House of Lustau, a leading producer of Sherry wines recognized for outstanding accolades, is introducing a new Amontillado to its Almacenista collection—Amontillado del Castillo 1/38 from Almacenista Antonio Caballero y Sobrinos. This 18-year-old Amontillado, aged in a limited solera of 38 casks located inside a medieval castle in El Puerto de Santa María, has already been praised by critics and its quality endorsed by international awards and accolades. With this new addition to its world-famous Sherry portfolio, Lustau continues to uncover extraordinary liquid treasures from the Sherry triangle.
Amontillado del Castillo 1/38
The Wine. Amontillado del Castillo 1/38
Bright amber color with coppery reflections.
Intense aromas of hazelnut praline with elegant notes of candied orange zest. Nuances of varnish and cabinetry with smoked wood in the background.
Dry, pungent and flavorsome, with a refreshing acidity. Enormously nutty with a delicious salty spiced touch and an extremely long aftertaste.
The Almacenista. Antonio Caballero y Sobrinos
Antonio Caballero ran the family business, a brandy distillery, in the 1870’s in El Puerto de Santa María. Antonio always expressed a passion for Sherry wines. At the end of the 19th century, he established a few soleras of Sherry which he cared for personally with devotion for over two decades. His nephews, “sobrinos” in Spanish, took over the business after Antonio retired and decided to continue his legacy with the Sherry wines. They increased the number of casks in the original soleras, starting to operate as almacenistas.
In the 1960’s, one of Antonio’s nephews, Luis Caballero Noguera, moved the most special soleras to a very unique location, the Castle of San Marcos, a landmark building in the historic center of El Puerto de Santa María, where these Sherry wines have rested surrounded by a halo of history, culture and mystery ever since.
The Cellar. El Castillo de San Marcos
The rich heritage of this Castle has not only shaped the history of this town, but also the history of Spain, witnessing crucial moments that changed the course of times past. Initially built as a Roman church, it was then turned into an Islamic mosque. With its current shape, the fortress is said to have been a temporary home to distinguished inhabitants such as King Alfonso X “the Wise” and the explorer Christopher Columbus.
The Collection. Lustau’s Almacenistas
Almacenistas are independent entrepreneurs who have historically been producing and aging small stocks of Sherry which were usually supplied to larger commercial firms. The love and care for their Sherry wines is shown in their limited soleras of the finest and rarest Sherries. In 1981, Bodegas Lustau pioneered a revolutionary project: bottling small batches of characterful wines selected from boutique bodegas owned by independent sherry producers or Almacenistas. By displaying their names on the labels, Lustau gave these anonymous sherry artisans new prominence and recognition.
Today, Lustau’s Almacenista selection offers sherry lovers a unique opportunity to explore limited-release rare sherry wines originating from each corner of the sherry triangle and the possibility of tasting the liquid legacy of generations of passionate sherry craftsmen.
The House of Lustau is considered a world-class benchmark for top-quality wines. Lustau’s philosophy has remained unchanged since its inception in 1896: to provide consumers with the widest and most select range of sherries, brandy, vinegars and vermouth. In 2015 Bodegas Lustau was the most awarded Spanish winery and 8th in the world.
Limited Edition Release Created Entirely from Agave Cultivated at The Hacienda Patrón Estate.
In celebration of Patrón Tequila’s small batch spirit and approach to handcrafted perfection, the producer of the world’s highest-quality ultra-premium tequila presents Patrón Estate Release. Bringing a unique practice to Patrón’s artisanal tequila-making, Estate Release is created using only 100 percent Weber Blue Agave exclusively harvested and cultivated on the grounds of Hacienda Patrón.
While the agave used to produce Patrón is grown on farms spread throughout the Highlands region of Jalisco, the particular agave crop used to craft Patrón Estate Release was grown and matured on the fertile grounds surrounding the distillery in Atotonilco el Alto. This land is filled with a nutrient-dense fertilizer compost that comes from agave fibers remaining from the Patrón production process. Once these very special agave plants were fully matured, they then went through a very traditional tequila-making process where they are crushed, fermented and distilled using the ancient tahona process, creating a highly complex and robust blanco tequila.
“Sustainability and superior terroir are important parts of our brand and tequila, and we are proud of our agronomy team’s dedication to composting and land management efforts that have made this inaugural tequila release possible. Patrón Estate Release is a labor of love from start to finish, making this more than a bottle of tequila—it’s a piece of our Hacienda, and one which we can only realize every eight years as the new crops mature.”
– Lee Applbaum, Global Chief Marketing Officer at Patrón Tequila
This 84 proof blanco tequila brings forth herbal and citrus notes from its unique harvest on the Hacienda grounds. Patrón Estate Release has a smooth and sweet taste with a floral and black pepper finish, and an aroma of intense cooked agave with caramel, lemon tea and fruit.
Exclusive to the U.S., Patrón Estate Release will be available in limited supply in select U.S. markets beginning November, 2018. With only a limited supply, Patrón Estate Release is packaged in a 750ml bottle with a suggested retail price of $100. Paying homage to where this special tequila is produced, the Hacienda distillery is pictured on the front label.
The first expression in the new range of single malts will feature Knappogue Castle 12 Year Old Irish Whiskey aged in French oak casks from renowned Bordeaux winery, Château Pichon Baron.
Knappogue Castle Irish Whiskey has announced the launch of their new Cask Finish Series, beginning with their classic 12 Year Old Single Malt Irish Whiskey finished in French oak casks from renowned Bordeaux winery, Château Pichon Baron. With only 1,020 bottles set for production, the new limited release expression is expected to hit shelves in US markets beginning in November, 2018, and will be available in select markets for a suggested retail price of $80.
The Cask Finish Series is the latest in Knappogue Castle’s history of successful specialty limited releases. Earlier this year, the brand unveiled their exclusive 21 Year Old Single Malt edition, and currently have plans for additional Barolo and Marsala wine cask finished expressions slated to launch in early 2019.
“We’re very excited to share our newest Knappogue Castle Cask Finish Series. It’s an honor to partner with the team at Château Pichon Baron on our first expression in the series, and we are looking forward to offering Knappogue Castle fans even more expressions as we continue to expand the series going into 2019.”
– Mark Andrews, Chairman of Castle Brands Inc.
Knappogue Castle Irish Whiskey French Oak Cask
The Knappogue Castle Château Pichon Baron limited release is matured in bourbon barrels for a minimum of 12 years, then further aged in casks from the renowned Bordeaux winery. Made exclusively from malted barley, and distilled in copper pot stills, the liquid is non-chill filtered and bottled at 92 proof. The nose is soft & fruity, with notes of strawberry and red berry nuances. On the palate, expect hints of juicy, sweet berry fruit coming through with red apple and strawberry, ending with hints of vanilla, spice & dry oak.
Handcrafted in Maine, Sebago Lake Distillery Rums Embody the Carefree Lifestyle by the Lake.
Sebago Lake Distillery, Maine’s only craft distiller focused exclusively on producing rum, has announced the debut of Barrel Rested Portland Rum. Portland Rum is the newest craft inspired, superlative rum to join the distiller’s range of super-premium offerings including Original Rum, KOPI Coffee Flavored Rum and Spider Island Rum.
Sebago Lake’s Head Distiller, Dan Davis, described Portland Rum as a “new rum with an old soul”.
“The spirit has all the oaky goodness of old Bourbon, some spiciness from the Rye that formerly inhabited the barrels, and the full mouthfeel and caramel goodness you would expect from this 100% pot still rum. While the rum has been aging patiently in barrels for over a year, we have been impatiently waiting for its awakening. We are thrilled to say, the rum has aged perfectly and we are now ready to share this distinct, handcrafted spirit with our fans and inquisitive consumers.”
– Dan Davis, Sebago Lake’s Head Distiller
Since the Sebago Lake Distillery team first fired up the still in 2017, they have been setting aside some of the finest spirits from select distillation runs. The first barrels that would become Portland Rum were filled in July 2017 and the team has been putting away more rum to age every week since then.
Barrel Rested Portland Rum
“We recently brought together a group of staff, friends and self-proclaimed rum aficionados to select the very best of our first barrels to blend, proof and bottle as Portland Rum. We are excited to announce they are on their way to stores, beginning in Maine.”
– Dan Davis
Sebago Lake Distillery represents the ultimate dream of five long-time friends including two local Mainers. In 2013 the five-some set in motion a long term plan to open their own distillery, energized by Maine’s long and storied history of rum production, and debut a range of unique, high-end, 100% pot distilled rums that embody the group’s passion and the lifestyle of living by the lake where time slows down and fun comes easy. Sebago Lake, the team’s inspiration, provides the perfect backdrop, according to the team, “Life by the lake is more relaxed and carefree. Sebago Lake Rums are crafted for enhancing life as it comes, one sip at a time.”
Proper No. Twelve Irish Whiskey Out-of-Stock Situation Soon to Be Remedied.
Eire Born Spirits today announced that demand for Proper No. Twelve Irish Whiskey rapidly outpaced supply, resulting in an out-of-stock situation in its original release markets of Ireland and the United States. The situation is a testament to the quality of the brand’s first expression, a fine blend of Irish grain and single malt whiskey. Proper No. Twelve is becoming known all over the world as a brand that pays homage to Crumlin, Dublin 12 the neighborhood where company Founder, Conor McGregor, was born and raised.
Proper No. Twelve sold more cases in less than one month than many whiskey brands sell in a full year. This amounted to hundreds of thousands of bottles. Prior to unveiling the new whiskey blend in September, 2018, the distillery bottled what was estimated to be enough product for six months of sales in Ireland and the United States. Thanks to consumer demand, this forecast was far short of the mark. Today, the team is working feverishly to bring new product to market, and first wave solutions are in place for early December in Ireland and the United States.
“I told everyone as the company Founder that I was going to give it my all and take the whiskey market by storm. I am energized by the incredible reaction and am looking forward to being back in stock in the next few weeks. The Irish whiskey market has been dominated by one brand, but people want choice. People want brands that have true meaning to them, that give back to the community and that taste great. Proper No. Twelve checks all of those boxes.”
– Conor McGregor
Proper No. Twelve Irish Whiskey
McGregor continued, “Over the past weeks, I have had the honour to visit many of our key distributors, customers, bartenders and consumers in Ireland and the United States. The feedback on our liquid and brand is outstanding and the support from people around the world has blown me away. I was thanking many and apologizing at the same time for running out. I don’t usually see reason to apologize, but in this case I want to take this chance to apologize to absolutely everyone for our out-of-stock situation. You have shown great support for Proper No. Twelve. I was at the distillery last week and we have plans in place to be back in stock in Ireland and the United States in early December and onward. We are producing many hundreds of thousands of bottles now. We will ship via air instead of by sea to deliver in time for the holidays for the many loyal customers who are asking for Proper No. Twelve for celebrations and gifting.”
“We are also planning to launch in more countries in 2019, including the United Kingdom, Australia, New Zealand, Russia, Canada and others. We will continue to expand as quickly as possible to meet the global demand. We are also working on additional expressions for the future and will launch them when they are proper ready for release.”
– Conor McGregor
Join in the celebration with Title No 21 Whiskey and Chilled Magazine as we count down to the 85th anniversary of the Repeal of Prohibition. We will be sharing recipe ideas on ChilledMagazine.com and encourage you to share your own Repeal Day cocktail pics and recipes on Instagram @TitleNo21.
On December 5, 1933, the 21st Amendment to the United States Constitution repealed all prohibition on alcohol, setting the American spirit free (again). Title No 21 Whiskey derives its name after this amendment (which repealed the 18th Amendment), ending the 13-year Prohibition era. The aptly named spirit inspires a message from the past to the future celebrating small-batch whiskey.
Title No 21’s bottle and label represent the freedom of that moment up until now; interpreted as Constitutional freedoms allowing us to do everything from honing our whiskey-making craft to freely drinking in bars, and being whoever we want to be.
So raise a glass and toast with us on December 5, 2018 to the 21st Amendment, which gave us back our rights to drink, sell, and make whiskey.
Mix up this riff on the Old Fashioned classic cocktail to get a proper Repeal Day celebration started.
Back Alley Old Fashioned
Back Alley Old Fashioned
Created by Dallas-based bartender Chris Gill
2 oz. Title No 21 Rye
3 dashes Bar Keep Swedish Herb Organic Aromatic Bitters
3 dashes Angostura bitters
1/4 oz. Amaro Montenegro
1/4 oz. Honey Syrup (Made with 2:1 Ratio)
Orange Zest (for Garnish)
Preparation: Combine ingredients in a mixing glass. Stir with a large-format ice cube until proper dilution and temperature are reached. Garnish with orange zest.
Title 21 Barrel Aged Lineup
Get to Know Title No 21 Whiskeys
Title No 21 Whiskey has recently expanded its line and added a Rye and Bourbon to join its American Whiskey. In honor of the 85th anniversary of the Repeal of Prohibition, Title No 21 has also launched two limited edition gift packs that will be available at retail locations. The Bourbon and American Whiskeys will be available in a 375ml sampler pack, and the Rye Whiskey will be available in a 750ml collector pack and include a hand-blown diamond glass.
Title No 21 American Whiskey
Title No 21 American Whiskey is a classically crafted barrel-aged whiskey blended for up to 10 years. It has sweet, caramelized fruit tones and a complexity of spice, and finishes exceptionally smooth.
David Powell, previously of Flor de Caña rum, has assumed the role of ambassador for Hudson Whiskey, the first post-Prohibition distillery in New York State, effective November, 2018.
David’s love of cocktail culture has brought him to the forefront of the craft spirits industry.
As ambassador of New York’s Hudson Whiskey, David Powell is able to spread his love of cocktail culture and the craft spirits movement to the community. David continues to utilize his talents to create awareness of the first New York distillery to open post-Prohibition and its award-winning craft whiskies. A committed part of Hudson Whiskey’s parent company William Grant & Sons since 2015, where he worked on the Multicultural Portfolio Associate Program before becoming ambassador of Flor de Caña, this new role is a continuation of David’s work alongside quality spirits.
Currently residing in New York City, David’s hospitality career began in 2011 when he joined the staff of New York’s Death & Company as a barback, before working his way up through Manhattan’s top eateries, including Pearl & Ash, Red Rooster, and The Bennett. While working as head bartender for The Raines Law Room, David became a prominent voice in the spirits community. Realizing early on in his career that the hospitality world could provide a constant influx of knowledge and experience, David couldn’t resist the possibilities presented through Hudson Whiskey’s craft spirits environment.
A self-starter—when David vacations he is always sure to explore local cocktail culture—David is a proponent of renovating classic drink options, as well as crafting entirely new flavor profiles. When not mixing up masterpieces for his menus, David enjoys rock climbing and running, as well as baseball, having played throughout college at the University of Michigan and Howard University. Through his role as Hudson Whiskey ambassador, David continues his craft-fueled cocktail career.
Give these RumChata pumpkin themed recipes a try this Thanksgiving.
RumChata Pumpkin Pie Martini
RumChata Pumpkin Pie Martini
2 parts RumChata
1 part Vanilla Vodka
1 part Pumpkin Syrup (or Substitute 3 tbsp Pumpkin Pie Filling)
Preparation: Shake with ice and strain into a martini glass; sprinkle with cinnamon.
RumChata Pumpkin Spice Muffins
RumChata Pumpkin Spice Muffins
1 box Spice Cake Mix (Can Also Use Carrot Cake Mix)
15 oz. Can of Pumpkin
1 tsp. Fresh Ground Nutmeg
1 tsp. Cinnamon
1 1/2 oz. RumChata
Preparation: Stir all ingredients together. Spoon into paper baking Cups in a muffin tin. Bake at 350 degrees for 20-25 mins.
RumChata Pumpkin Pie
RumChata Pumpkin Pie
6 oz. RumChata
1/2 cup Brown Sugar
15 oz. Can of Pumpkin
1 cup Sweetened Condensed Milk
2 Large Eggs
1/2 tsp. Ground Cinnamon
1/2 tsp. Ground Ginger
1/2 tsp. Ground Nutmeg
1/2 tsp. Salt
9 oz. Prepared (or Homemade) Pie Crust
Preparation: Preheat oven to 425 degrees Fahrenheit. Whisk pumpkin, brown sugar, eggs, sweetened condensed milk, RumChata, spices and salt in a medium bowl until smooth. Pour into crust and bake for 15 minutes. Reduce oven temperature to 350 degrees and continue baking for 35 to 40 minutes or until knife, inserted 1 inch from crust, comes out clean. Let cool. Garnish as desired.
North American Beverage Co. invited three Chilled 100 Ambassadors to create an inspired cocktail with one of a kind Angostura Lemon, Lime and Bitters.
This well-traveled, bubbly beverage originated on Australian golf courses as a refreshing 19th-hole beverage and is well known throughout Australia. The non-alcoholic beverage then found popularity throughout the Caribbean. Earlier this year, North American Beverage Co. introduced Angostura Lemon, Lime and Bitters to the United States. The product is available in 750 mL glass bottles and 12 oz. aluminum cans. Angostura Lemon, Lime and Bitters is caffeine free, gluten free and made with pure cane sugar. It is enjoyed on its own, but also loved for its versatility with different spirits. It is the only soft drink in the world made with Angostura Bitters.
Here are some unique cocktail recipes using Angostura Lemon, Lime and Bitters created by a few of our top Chilled 100 Ambassadors.
The “Pretty Bird” (not to be confused with the Jungle Bird) is a tribute to the Hummingbird’s of Tobago. The cocktail brings together the best of several islands in vibrant and harmonious fashion. Dark & Amber Rum, Loquat, Tangerine are brought to life by the Citrus & spice effervescence of the Angostura Lemon Lime Bitters.
2 oz. Goslings Gold Seal
1/2 oz. Dark Jamaican Rum
1/2 oz. “Bermuda Gold” Loquat liqueur
1/2 oz. Lime
1 oz. Tangerine Juice
3 oz. Angostura Lemon, Lime & Bitters
2 dashes Barkeep’s Chinese Bitters
Preparation: Combine ingredients (sans Angostura Lemon Line Bitters) into a mixing tin, add a few small cubes of crushed ice and “whip shake.” Then combine in tin with Angostura Lemon Lime Bitters and then pour over crushed ice in a large tiki mug. Garnish with fruit & edible flowers in hopes to attract a pretty bird.
Adam has a true passion for food, wine, beer & spirits. He is tiki-attaché and lead bartender at The Golden Tiki, a long-time cocktailian, and a member of the Health & Wellness Committee for the United States Bartenders’ Guild in Las Vegas. Adam strives to learn every day and during his career he’s studied at SDSU, USBG, BarSmarts, International Sommeliers Guild, Certified Cicerone Program and the Southern Glazer’s Wine & Spirits Academy. His mantra with both food & cocktails is, “Fresh is best.”
The Trinidad Cooler was inspired by the refreshing citrus and spice of Angostura Lemon, Lime & Bitters. It’s a delightful, full bodied, tropical cocktail that is easy to kick back and imagine drinking in a topical paradise.
1 1/2 oz. Cognac
1 oz. Pineapple Juice
3/4 oz. Lime Juice
1/2 oz. Cinnamon Syrup
3 oz. Angostura Lemon, Lime & Bitters
Preparation: Dry shake all ingredients but Angostura Lime Lemon & Bitters. Add ice and whip shake. Strain into wine glass over cubed ice and top with ALL&B. Garnish with Pineapple frond, pineapple slice and grated cinnamon.
*Note: This cocktail works well with almost any base spirit, so feel free to substitute rum, whiskey, etc.
The general manager of Sixth Street speakeasy Midnight Cowboy, Tacy Rowland is no stranger to the CultureMap Tastemaker Awards, having won 2013’s Best Craft Bartender nod for her work at Drink.well. She is also a strident advocate for women in the bar industry, both as a mentor and a participant in competitions like Speed Rack that highlight their contributions while also benefiting breast cancer research (she won the Denver leg in 2015). This year, she is giving Austinites a whole new reason to talk about her as the creator of Midnight Cowboy’s adventurous “The Art of Conversation” menu.
I wanted to create a cocktail based on a classic that utilized the soda in a dual role, it plays the part of the soda water in the classic template as well as replaces the simple syrup. The lemon, lime and aromatic bitters favors that the mixer provides help balance and accentuate the herbaceous absinthe for a warming yet refreshing sipper that almost makes you forget that winter is coming.
6-8 mint leaves
1/4 oz. fresh lemon juice
1/4 oz. fresh lime juice
1 1/2 oz. Letherbee Absinthe
2 oz. Angostura Lemon, Lime & Bitters
Pellet Ice – 10-12 oz. glass of your choosing
Garnish with Mint Sprig
Preparation: Place all ingredients except for the Lemon Lime & Bitters into shaker tin and gently muddle the mint leaves. Add a small amount of pellet ice and shake for 5-7 seconds. Double strain into glass, over fresh pellet ice. Top with Lemon Lime & Bitters and gently stir to incorporate. Gently slap mint sprig to release essential oils and place near rim of glass. Enjoy.
Elizabeth has worked behind every kind of bar imaginable. She truly fell in love with the mixology craft in early 2013, then was a Cocktail Apprentice in 2014 at Tales of the Cocktail, building many relationships there. Shortly after she headed for Chicago by way of Los Angeles, looking to grow and challenge herself within the professional bartending world.
She is the Director of Bar Operations for Aparium Hotel Group, based in the Windy City, and is currently opening Free Rein Restaurant in their new St. Jane Hotel on downtown’s Michigan Avenue.
Elizabeth Mickiewicz – Chilled 100 Member, Chicago