Chilled Magazine

NOLET’S Silver Botanical Daisy

Ingredients:

• 2 oz. NOLET’S Silver Gin
• 1/2 oz. Ketel One Botanical Grapefruit & Rose
• 1 oz. Fresh Lemon Juice
• 1 tbsp. Maraschino Syrup
• Club Soda

Preparation: Fill a cocktail shaker with ice. Add NOLET’S Silver, Ketel One Botanical Grapefruit & Rose, lemon, and syrup. Shake and strain into an ice-filled highball glass. Top with soda water. Garnish with two Maraschino cherries.

The post Easy to Mix: NOLET’S Silver Botanical Daisy appeared first on Chilled Magazine.

Belvedere Vodka, the original super premium vodka that stands for taste and character, has announced its global partnership with award-winning visual artist, musician, and activist Laolu Senbanjo, including a striking limited edition bottle now available in-stores. With an artistic vision to reveal the beauty within each of his subjects, the new limited edition bottle visually brings to life Senbanjo’s interpretation of the complexity, nuance and character of the Belvedere liquid.

A Brooklyn-based Nigerian-born performance and visual artist, Senbanjo’s main artistic medium is the skin; he is best known for his body-painting featured in Beyoncé’s Grammy Award-winning visual album, “Lemonade.”  He’s graced the cover of the Washington Post, and has been featured in The New York Times, The Guardian, Vogue, BBC, CNN, and NBC. In addition to Beyoncé, he counts artists including Alicia Keys, Swiss Beatz, Seun Kuti, Tony Allen, Alek Wek, and Danielle Brooks among his collaborators.

Senbanjo applies his mantra, “Everything is My Canvas,” to mural designs, fashion partnerships, live art events and installations, and now to the new limited-edition Belvedere Vodka bottle. The first Belvedere bottle with high-quality full-wrap sleeve technology features a flowing design with sharp edges that represent the water and rye working together to produce dimension and taste. Subtle skin-sense texture, which reacts to UV lights, is used to bring another sensory component to the bottle. The charcoal coloring and distinct shapes create complex, story-rich designs, which draw heavily from his Yoruba heritage.

“When Laolu paints a subject, each design is unique to what he believes depicts their inner beauty. This phenomenal message is seamlessly in line with our mission to reveal the unexpected beauty in life. Also as a social advocate and former human rights attorney, Laolu’s philosophies align with our commitment to community and creating positive action in the world; in this case, the program supports the (RED) organization and the Global Fund to fight HIV/AIDS in Africa, a cause we’ve been supporting for 8 years.”
– Rodney Williams, president of Belvedere Vodka

Belvedere Laolu Bottle

“As an artist I get to share my soul with people around me, my environment and the world and I’m able to channel my experiences like my journey as a human rights attorney and as a Nigerian. The Belvedere bottle design came from that inspiration as well as doing a lot of research about what Belvedere is at its core, like the rye and the pristine water. The bottle is an amazing blend of my art and bringing to life what Belvedere stands for—and I get to be a part of giving back to society, which means a lot to me.”
– Laolu Senbanjo

Belvedere Vodka and Laolu will reveal the limited-edition bottle at an event planned for Spring/Summer, 2019 New York Fashion Week in September. The bottle will support the global fund to help eliminate HIV/AIDS in Africa. The bottle comes in 70cl, 75cl, 1L and 1.75L sizes.

For more information, visit BelvedereVodka.com.

The post Belvedere Vodka Launches Limited Edition Bottle appeared first on Chilled Magazine.

The mansion is the brainchild of Morgan First and Tyler Balliet, founders of Second Glass. The duo came up with the ingenious idea of how to present rosé wine in a fun and educational format.

The pop-up mansion has themed, interactive rooms, each with a sample of rosé and a description. Whether the rosé comes from the Finger Lakes or South Africa, a pumped-up room ambassador welcomes you and shares some fun facts about rosé wine. And with decorations like a gold chandelier and a bar filled with hot pink sand, you’ll definitely want to snap a few pics to make your Instagram followers jealous.

For those in the wine and spirits industry, it never hurts to learn key facts to impress your clientele. At Rosé Mansion, you can guess the aromas in different rosé wines, find out how rosé is made, make your own rosé in the Blending Room, and much more.

Plus, the Grand Tasting Lounge, run by beverage director Cara Maldonado (former sommelier of City Winery), carries over 100 bottles of rosé—the largest selection in North America. It’s like taking a trip to Rosé Wine Country, with bottles from Mendoza to Provence adorning the sophisticated bar.

Rosé Mansion is a one-of-a-kind experience that focuses on the history, economics, and science of winemaking, with a lot of fun and glitz thrown in. The hour-long tour heightens the understanding of rosé wine in a relaxed atmosphere, complete with wine glass in hand. The tour concludes in the Grand Tasting Lounge, where you’ll have the option to enjoy some snacks and purchase bottles to take home.

Rosé Mansion is open now through Sunday, October 7, 2018, and is located at 445 Fifth Avenue in Manhattan. Tickets are $35 before 4:30 p.m., and $45 from 4:30 p.m. until admission closes at 9 p.m. Tickets include admission, eight samples of wine, a Rosé Mansion vino glass and collectible enamel pin, entry to the Grand Tasting Lounge, and other fun surprises!

The post Rosé All Day at Rosé Mansion Opens in Midtown Manhattan appeared first on Chilled Magazine.

While in school, he picked up side gigs as a DJ, performing at college bars in Harvard and Central Square. The summer after his junior year, he took a trip to Los Angeles and decided he wanted to make the move out west after graduation. Since then, Diallo has spent time on both coasts, working in both Los Angeles and New York City.

Named one of Variety’s Top 10 Scribes to Watch, Diallo got his start in television as a writer on Chocolate News for Comedy Central. He went on to write and perform for Late Night with Jimmy Fallon from 2008-2012, arriving three months before the show premiered and as one of only five writers. Some of the stand-out segments he wrote include “Slow Jam the News featuring Barack Obama,” and the first three editions of “A History of Rap with Fallon and Justin Timberlake.”

As an EMMY and WGA nominated writer and actor, producer, showrunner, and moonlighting DJ, Diallo Riddle has proven to be one of the most creative and multi-faceted talents in the entertainment industry today. Diallo can be seen starring on NBC’s smash hit summer comedy series Marlon, which premiered season two on June 14. Loosely inspired by the real life of star Marlon Wayans, this update to the classic family comedy centers on a loving (but immature) father committed to co-parenting his two kids with his very-together ex-wife. Diallo will return as fan-favorite Stevie, Marlon’s overly intelligent, yet oblivious friend and confidant from college.

While acting in front of the camera keeps Diallo busy (he also recently appeared on NBC’s new drama series Rise) he continues to flourish in his writing career. It was recently announced that IFC picked up Sherman’s Showcase, a scripted musical variety sketch comedy show created by Diallo and his writing/producing partner Bashir Salahuddin (executive produced by John Legend’s Get Lifted Film Co). The eight-episode series will premiere in 2019 and has it all: music, comedy, games, and dancing. Diallo and Salahuddin also wrote and produced the series South Side about a rent-to-own business on the south side of Chicago, which was recently given a series order by Comedy Central.

When he isn’t on set acting, writing, or producing, Diallo can be found in the DJ booth. He has held DJ residencies at the Dream Hotel Highlight Room, Beauty & Essex, Skybar LA Mondrian, Soho House NYC, Boulevard 3, The Standard Hotel (both West Hollywood and Downtown LA), and Chateau Marmont. He has also performed at A-list events including the Golden Globes and the People’s Choice Awards. On the charity front, he is an active supporter of The Children’s Institute, a nonprofit organization that provides services to children and families healing from the effects of family and community violence within Los Angeles’ most challenged neighborhoods.

Chillin’ with Diallo Riddle

We just wrapped filming on Season 2 of Marlon which was incredibly fun. Love Marlon and my cast mates like family.

Now, my writing partner and I are producing and starring in our Comedy Central show, South Side, in Chicago. It’s an edgy but funny look at what it really means to live and laugh and love in Chicago’s South Side community, using primarily Chicago actors who still live on the South Side. We think it’s important for the world to know that this community is about more than what we may see on the news.

And later this year we will be writing the comedy and music for our upcoming IFC sketch show, called Sherman’s Showcase. The concept of Sherman’s Showcase is that there is a show-within-a-show that has been on the air since the 1970s (like Soul Train or SNL). We bounce from year to year in the history of the show, so the clothes and hair and music reflects the year we are currently in.

At the heart of the madness is Sherman, the host. Think of him as an unhinged Dick Clark. We will have actual musicians and recording artists on the show playing themselves, other artists, and original characters that we the writers create for them. We think of this show as our In Living Color, our Chappelle Show, and we can’t be more excited to bring this completely original concept to the air. And the original songs to your earbuds.

Chillin’ with Diallo Riddle

I sleep. I should work out, but I sleep. There’s nothing more chill than sleep.

In LA, me and the wife love Nerano in Beverly Hills, and Pace in Laurel Canyon. And Via Veneto by the beach. We fancy!

I know nothing is more en vogue than to diss all dishes with truffle on them, but I am not over it yet. Walk into Via Veneto and try to order something other than the truffle dishes. I dare you.

Chillin’ with Diallo Riddle

I wish. I’m working on three shows and have three children. I’m out of bandwidth. I wish I cooked.

I used to be a Mule guy. Lately I stick to the best Cabernets. But if I go harder, I sip Casamigos.

Yes. I got good at Aperol-based drinks for a while.

Chillin’ with Diallo Riddle

Yes.

We have the works. And we have lots of parties. We are lots of fun!

Cabernet. Casamigos. And the occasional Macallan 18.

Chillin’ with Diallo Riddle

Follow Diallo on Instagram, Twitter and Facebook.

The post Chillin’ with Diallo Riddle appeared first on Chilled Magazine.

Recently, I am fascinated with aperitif cocktails that are typically sipped before a meal. The traditional practice of sipping a neat, chilled glass of Mamont with cured fish or charcuterie in Siberia quickly made me think of a trip to Spain, and how sherry was similarly utilized. I decided to put the two together to create a version of a Bittered Sling in the style of an Old Fashioned or Sazerac, but keeping the flavors subdued. In this way, they might accentuate the saltiness or richness of the food eaten with it.

Siberian Sling

By Christopher Day

Ingredients:

• 1 1/2 oz. Mamont Vodka
• 1/4 oz. Suze Gentian Aperitif
• 1/4 oz. Lustau Fino Jarana
• 1/4 oz. Honey Syrup*
• Pinch Salt
• Grapefruit Twist

Preparation: Build all ingredients in a mixing glass except for the twist. Stir with cracked ice until sufficiently chilled, and strain over a large rock in a double Old Fashioned glass. Garnish with a grapefruit twist.

3 parts clover honey to 1 part water

CHILLED 100 Member, Los Angeles

Christopher is a native Angelino with a background in Organic Chemistry (MS, UCLA). He has bartended at multiple Los Angeles bars and restaurants (Honeycut, Sotto, Cole’s, General Lee’s Chinatown, and Redbird, to name a few) for over 12 years. While comfortable with advanced techniques and tricks of the trade, he veers towards classic cocktails, both for refreshment and developing new recipes. He prefers to allow the spirits and their histories to speak for themselves.

Christopher Day – Chilled 100 Member, Los Angeles

The post Chilled Drink of the Week: Siberian Sling appeared first on Chilled Magazine.

CAMUS is the world’s largest independent producer of cognac. Family owned for five generations and more than 150 years, CAMUS is renowned for their expertise in extracting a sense of place and converting it into a product. They have done that with their award winning Borderies VSOP, made from grapes grown in the smallest and most sought-after region of Cognac, also home to the CAMUS estate, and recently accomplished the same thing with the release this year of Lambay Irish Whiskey Small Batch Blend. Named after a private wildlife sanctuary off the coast of Dublin, Lambay Irish Whiskeys are made from the finest Irish whiskey distillates, finished in cognac casks with a touch of Trinity Well water from the Island that bears its name.

These four mixologists below received bottles of their Borderies VSOP cognac and their new release Lambay Irish Whiskey Small Batch Blend. In part one of this series, we explored cocktail recipes created using Borderies VSOP cognac from top mixologists across the U.S. In part two of this series, we will check out the unique cocktail recipes created using Lambay Irish Whiskey

The Irish Summer

By Allison Buchanan – Nobu Matushisa, Denver

“The inspiration behind this cocktail is simply the fact that I love fresh pineapple juice and fernet together. It is also a beautiful and fun drink.”

Ingredients: 

• 2 oz. Lambay
• 1/2 oz. Lemon Juice
• 1/2 oz. fresh Pineapple Juice
• 1/4 oz. Fernet Branca
• 1/2 oz. Agave Syrup (1:1 Agave:Water)
• Handful OG Fresh Mint
• Peychaud’s Rinse

Preparation: Muddle mint with agave, Combine all other ingredients except peychaud’s, shake, and fine strain over fresh ice into a collin’s glass. Top with peychaud’s float, garnish with mint and expressed orange peel. 

Chilled 100 Member, Denver

Allison Widdecombe Buchanan is a bartender from the Big Island of Hawaii, who, after many years traveling and moving through the big cities of the world, now calls Denver, Colorado home. After several years working at Williams and Graham as part of their dynamic bar family, she now works at Nobu Matsuhisa in Denver. Allison loves making various concoctions and especially likes getting creative with what she can grow at home.

Alisson Buchanan – Chilled 100 Member, Denver

The J Street

By Jessica Weinstein – Hanks D.C., Washington D.C.

“When most people think of D.C., dark hotel bars and steakhouses come to mind, but underneath that white table cloth is a diverse and transient city that I call home. The “J Street” cocktail represents what our unique city has grown into—it melds the sights and smells of old school D.C. like Cognac and Scotch with the bright and adventurous flavors of new school creativity. It represents the amazing food, beverage, and arts scene that exists in our nation’s capital today. “J Street” is named after the only lettered street that you won’t find listed on a sign above the road … It’s named after what you’ll find underground.”

Ingredients:

• 1 oz. Camus Borderies VSOP
• 1/2 oz. Lambay Whiskey
• 1/2 Lime Juice
• 1/2 oz. Cereasum
• 1/2 oz. Orgeat
• 2 dashes Bitters

Preparation: Shake, drop into flask and fill with crushed ice. Top with 2 dashes angostura and garnish lavishly with mint.

Chilled 100 Member, Washington D.C

Jessica Weinstein started her career as a Server at Addie’s of Black Restaurant Group in Washington DC in 2011. As she learned about food and beverage, she worked her way up and in 2013 became the Training and Development Manager for the group’s newest venture, Republic. In the Fall of 2015 she joined JL Restaurant Group as part of the opening team for the Italian concept, Hank’s Pasta Bar. After great success, Jessica remained within the company and took over the bar program for their flagship restaurant, Hank’s Oyster Bar in Dupont Circle and one of their newest ventures, Hank’s Cocktail Bar. Jessica currently resides as the Beverage Director for JL Restaurant Group, leading the bar programs at all six properties and bringing her positive energy and passionate touch to each cocktail she creates.

Jessica Weinstein – Chilled 100 Member, Washington D.C.

Holly Trinity

By Josue Gonzalez – The Broken Shaker, Miami

“The water used to distill Lambay comes from the Trinity well, and with it’s triple distillation I thought, Holly Trinity! This spectacular Irish whiskey is a great sipper, so how was I going make a cocktail reflecting my hometown? The answer is always pineapple, not only a sign of hospitality, but such a well rounded fruit. A dash of vanilla to bring out those cask aging notes and the spice of black walnut are a match made in cocktail heaven.”

Ingredients:

• 1 1/2 oz. Lambay Irish Whiskey
• 1 oz. Pineapple Juice
• 3/4 oz. Vanilla Syrup
• 1/2 oz. Fresh Lemon Juice
• 4 dashes Black Walnut Bitters

Preparation: Combine 1 dash of walnut bitters and all remaining ingredients in a shaker, add Ice and shake vigorously. Strain into a footed pilsner and top with crushed ice finish with the remaining 3 dashes of walnut bitters over the top of the cocktail then top with more crushed ice. Garnish with a bamboo straw, pineapple slice, and a pretty flower. Enjoy.

Chilled 100 Member, Miami
Miami native Josue Gonzalez was still a culinary student at Johnson & Wales University when he realized that if he wanted to land a position in the kitchen, he’d have to gain experience anywhere he could. He soon found himself working as a barback at Miami’s Zuma, which opened his eyes to the world of cocktails. Life behind the bar allowed Josue to pursue his passions for culinary and hospitality at the same time, and before long he was working high end catering gigs and tending bar at a Who’s Who of Miami hot spots.

He found a friend and mentor in renowned Miami bartender Rob Ferrara, and their talents blended like gin and vermouth—helping both achieve great success at Swine Southern Table & Bar, Lure Fishbar and The Rum Line.

Josue’s passion for his craft has actually helped him become a mover & shaker in the industry. He was a Miami Zagat 30 under 30 Honoree. He’s also won a few mixology competitions along the way.

Recently, He was part of the opening team at Miami Beach’s Sweet Liberty Bar & Supply. After its first year, Sweet Liberty was awarded Best New Cocktail Bar in America at the Spirited Awards, held every year during Tales of the cocktail in New Orleans.

After that, he was representing Hendricks Gin as the South Florida Brand Ambassador. Spreading gin knowledge and guest bartending in some of Miami’s top bars.

Currently Josue is working with Bar-Lab. He works events and helps out with their consulting projects. If you want to catch him behind the stick, most nights he’ll be bartending at one of the Bar-Lab venues called 27 Restaurant & Bar located next to the The Broken Shaker.

Josue Gonzalez – Chilled 100 Member, Miami

Sassy Irishman

Created by Joel Cockerill – Flock n Fowl, Las Vegas

“For this drink, I wanted the citrus to take a back seat to the beautifully balanced cognac barrel finish of the Lambay, and to let the bitter and herbaceous notes of the sassafras, wild cherry bark, and complex cherry cola notes of the Peruvian Chuncho Amargo bitters take hold. I added a touch of Luxardo as well to work in tandem with the cherry bark and bitters to really bring the cherry notes to life.”

Ingredients:

• 1 1/2 oz. Lambay Irish Whiskey Small Batch Blend
• 1/4 oz. Luxardo Maraschino Liqueur
• 1/2 oz. Fresh Lime Juice
• 3/4 oz. Sassafras and Wild Cherry Bark Syrup
• 1 dash of Chuncho Amargo Bitters
• 1 Egg White Marigold and Lime Cheek (for Garnish)

Preparation: Add all ingredients to shaker, wet shake, strain and dry shake. Pour into nick and nora glass and garnish with marigold and lime cheek.

Add dried apricots and Camus into an airtight container and steep as you would sun tea on a hot day for about 12 hours. Remove and add lemon peel for another 12 hours.

Chilled 100 Member, Las Vegas

Joel Cockerill is a Canadian native who found is love for food and beverage at a young age. When he moved to Las Vegas, he fell in love with craft bartendending as he saw the marriage between the culinary and bartending world. He is currently behind the bar at Flock and Fowl in Downtown Las Vegas with the incredibly talented and supportive Adam Rains at the helm.

Joel Cockerill

The post There’s No Place Like Home … Cocktails With a Sense of Place Part 2 appeared first on Chilled Magazine.

Southern Distilling Company Sweet Mother of Goodness Column Still

In addition to its own award-winning branded products, Southern Distilling offers a broad range of contract distilling services for domestic and foreign brand owners, distilleries and retailers including custom distilling, warehousing, and bottling/packaging services.

Southern Distilling Company Aged Bourbon on Stows

The 25,000 square foot distillery, one of the largest in the nation, is located on a 20-acre farm in Statesville. It is a turnkey, grain to glass, certified craft distillery that allows its contract clients to custom define the product and the mash bill.

“Our state-of-the-art equipment and expert staff provide the highest level of quality control while allowing for maximum flexibility. We work collaboratively with our contract clients to create products that are authentically their own and our production capacity allows us to provide these services immediately.”
– Pete Barger, Co-Owner and Principal

Southern Distilling Company Fermentation Tanks from Production Floor

Southern Distilling has the valued distinction among bulk spirits producers of offering a unique opportunity for clients to create the grain-to-glass, craft-made spirits that are key to their brand, as well as to be actively engaged in the production process.

Southern Distilling Company’s contract services include:

• Distillation & Bulk Spirits Production – State-of-the-art 18” diameter, 40 foot tall copper and steel continuous column still from Vendome Copper & Brass Works, with annual production capacity of 500,000 proof gallons; integrated fermentation and distillation control systems; ample bulk grain storage facility; grain production contracts; on-site milling; 5,000 gallon jacketed stainless steel fermentation tanks; 2,500 gallon stainless steel mash cooker; dedicated small batch copper and stainless steel pot still system; first-class quality control and assurance procedures.

• Private Label Production & Co-Packaging – blending and batching barrel-aged and unaged spirits of any type; versatile bottling line that can fill and label a variety of bottle shapes and sizes; easy access finished goods warehousing.

• Bonded Warehouse Barrel Storage & Barrel Brokering – High bay, fully sprinklered, bonded barrel storage warehouse; new and used barrels available for purchase and/or filling.

From a dream conceived on a family farm, Pete & Vienna Barger founded Southern Distilling Company in 2013 as a way to tap into the authenticity of home and heritage and revive the legacy of the region’s deep distilling roots.

“Few people know about the rich history of whiskey distilling that dominated North Carolina in the 18th and 19th centuries with this region being one of the largest liquor production hubs in the country at the time. With Southern Distilling Company, we are setting a new standard and leading the revitalization of whiskey distillation in North Carolina, the original birthplace of bourbon in the U.S. Our mission is to provide the highest quality distilled spirits available to both the local region and other discerning customers worldwide.”
– Vienna Barger, Co-Owner and Principal

Southern Distilling Company Copper Doubler

For more information about Southern Distilling Company’s Contract Services, visit SouthernDistillingCompany.com/Contract-Distilling or contact Southern Distilling Company at 704-978-7175.

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This is the latest release in the brewery’s premium series which highlights beers from the Schlafly Tap Room’s exclusive Ibex Cellar. While Schlafly has aged beers for the series in everything from rum to scotch barrels, this is the first beer in wine barrels.

The Schlafly brewing team sourced sauvignon blanc barrels from seven award-winning wineries from both France and California for the beer. With a higher ABV than your average Saison (7.5%), the white oak of the wine barrels casts a sweet and comforting aroma across this Belgian-style beer.

“It’s definitely a sophisticated brew. You can taste the complexity in every silky, spicy, tart, dry and crisp sip that you take.”
– Founding Brewer Stephen Hale

Barrel-Aged Saison

This release showcases the creativity and brewing ingenuity that began in the Ibex Cellar years ago and continues through the From The Ibex Cellar Series today. Previous releases in this year’s series include: Barrel-Aged Imperial Stout, Imperial Coffee Stout and Sour Blonde Ale.

The Barrel Aged Saison will be available for purchase starting Monday, August 13th in four-packs of 11.2 ounce bottles for $17.99. The beers will be available in limited supply across Schlafly’s distribution as well as in the Schlafly Tap Room and Bottleworks locations.

For more information, visit Schlalfy.com.

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National Prosecco Day is August 13th, 2018. Cavit Wines, America’s number one Italian wine producer, is celebrating with their trademarked Frosecco at T45 Restaurant located at Hyatt Centric Times Square. Perfect for a hot summer day, this frozen Prosecco cocktail is a wonderful combination of sweet and bubbly. Cavit has partnered with T45 to bring Cavit Frosecco to New York City Prosecco fans.

Cavit Grapefruit Frosecco

(Serves: 10 people)

Ingredients:

• 2 oz. Cavit Prosecco
• 3/4 cup Cavit Pinot Grigio
• 1/4 cup Crème de Pamplemousse
• 1/4 cup Crème de Peche
• 1/3 cup Fresh Squeezed Lemon Juice
• 3 cups of Ice (Adjust as Necessary)

Preparation: Place all ingredients into a blender except the Cavit Prosecco and blend. Pour Cavit Prosecco into a champagne flute (1/3 of the glass, about 2 ounces) and then fill glass with frozen mixture. Garnish with a fresh grapefruit wedge.

The post Celebrate National Prosecco Day with a Frozen Cavit Grapefruit Frosecco appeared first on Chilled Magazine.

Founded in 2006 by Daniel Barnes, this talented team of rebels have a clear cause—to make the best spirits that purposefully break from convention in order to create something new, or even curious. Comprised of distillers, sommeliers, botanists and architects, the crew draws inspiration from the past, but also the world around them.

“We strive to strike the perfect balance between heritage and innovation. Our willingness to be different based on knowledge and expertise is what sets us apart.”
– Daniel Barnes

Until now, the company’s award-winning portfolio of hand-crafted whiskey and gin has been one of the best kept secrets in Texas. But, thanks to a new partnership with Mahalo Spirits Group, a leading craft spirits sales organization, the upstart brand is set to make its mark on the spirits industry, by expanding its U.S. footprint beyond Texas into seven new markets, including: California, Florida, Georgia, Illinois, Michigan, Tennessee, and Virginia.

The Treaty Oak portfolio—from the most awarded distillery in Texas—includes three expressions each of whiskey and gin. The team carefully balances tradition vs. experimentation, and when possible, use local resources, including limestone filtered Texas spring water. In partnership with James Brown, (who is on the forefront of the heirloom grain movement), the team sources corn, wheat, and malted barley from Barton Springs Mill, where 90% of grains are grown by Texas farmers using sustainable organic practices. But, they’re also transparent when sourcing from outside partners.

“We find the best of the best and make it better. There’s no shame in that. The only shame would be blatantly misleading our customers.”
– Daniel Barnes

In preparation for its U.S. expansion, Treaty Oak refreshed the look and feel of its website, company logo, and the various brand bottles and labels, with help from creative powerhouse Crispin Porter+Bogusky. The whiskey portfolio now features paint-dipped background colors and texture with a classic design, while the trio of gins include disruptive paint strokes over a delicate juniper stem wrapped in oak leaves.

Here’s a look at the Treaty Oak Distilling portfolio of products:

Treaty Oak Whiskey Portfolio

Featuring the team’s favorite sourced bourbons they “stole” from across the country, this, expression is an 80/20 blend of 2-year-old Oz Tyler Bourbon, Kentucky (70% corn, 21% rye, 9% barley) and 4-year-old Davis Valley Distillery Bourbon, Virginia (66% corn, 14% rye, 20% barley). Re-barreled for four additional years in new American Oak barrels and bottled at 95-proof, the bourbon reveals a woody, rich pepper aroma, cherry and crisp green apple flavors, and a spicy high rye finish. A Double Gold medal recipient from The Fifty Best, this is a bourbon worth stealing!

Sourced from the Schenely Distillery and aged 10 years at 100 proof, Red-Handed Rye is some of the best whiskey on the planet. This rare gem, which showcases a mashbill of 39% corn, 53% rye, 8% barley, provides a woody spice with rich pepper notes, balanced with hints of cherry and crisp green apple.

Named after the original 28-acre ranch home in Dripping Springs, TX, this unique whiskey uses grains from Barton Springs Mill Yellow Texas No. 1 corn (53%) and Texas wheat (36%), plus 11% American barley. A genuine grain to glass bourbon, it’s mashed, fermented, distilled, barreled, aged and bottled on-site using local limestone filtered water, and then aged for four years under the hot Texas sun in first use American White Oak Char 3 barrels. At 95-proof, the expression features a subtle peaty aroma with soft oak and sweet corn flavors, and a mild spicy finish.

Waterloo Gin Portfolio

A recipient of the coveted “Gin Masters Award” in London amongst more than 300 entries, this New Western Style gin, (the first to be introduced in the state of Texas), pays homage to the original name for the city of Austin. No. 9 refers to the ninth expression the team selected from among 100 recipes. At 94 proof, the gin exhibits floral notes, hints of lavender, pecans and citrus (sourced locally from the Texas valley) with classic flavors of anise and juniper, for smooth finish. It’s a gin as big as Texas!

Cross over to the dark side with this gin made to drink like a whiskey and aged under the hot Texas sun in first use American White Oak Char 3 barrels for approximately two years. Flaunting a sweet floral and vanilla nose, the spirit reveals dark, herbal flavor notes from the local botanicals, and presents hints of nutmeg and leather, before a sweet-spicy cinnamon finish. Distilled to 94 proof and meant to be served neat, it is the longest aged gin on the market.

A unique take on an Old Tom Gin, this 90-proof gem features botanicals including yaupon holly (a tea leaf native to southeastern North America), juniper, kaffir lime, and licorice root, which are then back-sweetened with Wildflower Honey.

For more information, visit TreatyOakDistilling.com.

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