Author: Heavenhill Admin

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Bartender of the Year Denver Finalist Crafts Winning Cocktail with Flavors of Arizona

Heaven Hill Brands, Liquor.com announce sixth finalist for 2019 “Bartender of the Year”

BARDSTOWN, KY – Keifer Gilbert, Bartender at Bitter & Twisted in Phoenix, announced as the Heaven Hill Brands and Liquor.com Denver finalist for the 2019 Bartender of the Year Competition. Gilbert won first place, $1,000 and a trip to the finals at Half Mile Farm in Highlands, North Carolina.

In the second round of the semifinal competition, contestants created the inspired cocktail submitted as a recipe in the preliminary round. Gilbert crafted the “State 48” inspired by the diverse culture of his home state of Arizona –  from the southwest vibe of Lunazul to the tropical, tiki feel of Domaine de Canton paired with citrus (see recipe at end of release).

“This cocktail really helps tell the story of the diversity of Arizona. A quick car ride two and a half hours north from the state’s capital Phoenix and its heavy desert terrain, you can find yourself surrounded by forest in the Flagstaff area. This has always been one of my favorite things about living here, nature has always been my escape and the best way for me to personally recharge,” said Gilbert. “The drink is prepared in a bit of a tiki format, but strays away from the typical arrangement of exotic, tropical ingredients. The drink truly drives home what I find to be the biggest allure of tiki culture, the escapism aspect. One sip of this drink and I feel like it can transport someone to all of these places, and they can get a feel for all of the smells, tastes, and cultures that have helped shape me into the person I am today.”

Alex Jump of Death & Co Denver won second place and $500. Six semifinalists competed regionally in Denver on Monday, March 25 at the American Bonded. Bartenders competed in three rounds, the first two featuring the classic cocktail and inspired cocktail from their preliminary submission. For the final round, bartenders created a custom drink for a fictional bar menu using a minimum of 1.5 ounces of at least one Heaven Hill brand not previously featured in one of their cocktails including Domaine de Canton French Ginger Liqueur, Elijah Craig Small Batch Bourbon, PAMA Pomegranate Liqueur, and Rittenhouse Rye Whisky, as well as Dubonnet Rouge Aperitif, Sacred Bond Brandy, or Lunazul Tequila. Contestants and judges were then invited to a family dinner at Morin, where 2017 Bartender of the Year Finalist McLain Hedges is Beverage Director, and professional development with Bryan Dayton, Co-Owner and Beverage Director of OAK at Fourteenth in Boulder. Dayton created a cocktail utilizing Heaven Hill products and spoke to his inspiration behind it, as well as letting passion drive your career and the direction of cocktail culture in the future.

National Brand Educator for Heaven Hill Brands Lynn House, Bar Manager of Clyde Common & Pépé Le Moko Jeffrey Morgenthaler, and Dayton judged the semifinalists’ cocktails and chose one finalist based on highest scores. Contestant skills and cocktails were scored on flavor, appearance, presentation, technical skills, use of sponsor brands, and adherence to judges’ guidelines.

More than 1,100 original cocktail recipes were submitted online nationwide beginning September 15, 2018. Preliminary entries required two original cocktail recipes, one rendition of a classic recipe, and one relating to an inspiration, along with a short description of how the cocktail represents a deep inspiration to their life. The top contestant from each region will go on to vie for the title of Bartender of the Year and $15,000 at Half Mile Farm in Highlands, North Carolina from June 17-20, 2019. Finalists will be challenged on their full range of skills as hospitality professionals. Judges will be looking for the ultimate bartender who displays the total breadth and aptitude all bartenders aspire to embody.

Grounded in the original Bartender of the Year Competition hosted by Domaine de Canton starting in 2009, Heaven Hill Brands resurrected the competition due to strong demand from bartenders worldwide. Harrison Ginsberg of The Dead Rabbit in New York City was the 2018 Bartender of the Year and will return as a guest judge for the finals. Ginsberg joined an impressive rank of past champions, including Nathan O’Neill from the Nomad Bar in New York City who was named Bartender of the Year in 2017, and Abigail Gullo, formerly of Compere Lapin in New Orleans, who won the inaugural competition in 2016. Visit the official competition website at www.bartenderoftheyear.liquor.com for complete competition details.

State 48
Crafted by Keifer Gilbert

Ingredients:

  • Lunazul Tequila Blanco (1.5 ounce(s))
  • Domaine de Canton Liqueur (.5 ounce(s))
  • Lime Juice (.5 ounce(s))
  • Pineapple Juice (1 ounce(s))
  • Citra Hop Syrup (.75 ounce(s))
  • Salt Solution (3 dash(es))
  • Serrano Chile (1 muddled n/a)

Muddle the serrano chile (the chile should not be any larger than the width of a quarter) build the rest of the ingredients in a mixing tin. Add ice, Shake for 5-7 seconds. Double Strain over crushed ice into a hurricane. Garnish with pineapple leaf, orchid, and mint.

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CONTACT:
Lauren Cherry
Heaven Hill Brands
lcherry@heavenhill.com

To view and download more images from this release, click here.

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Henry McKenna Single Barrel Awarded ‘Best in Show Whiskey’ at 2019 San Francisco World Spirits Competition

Heaven Hill Distillery takes home numerous medals across the historic American Whiskey portfolio

BARDSTOWN, Ky. – Heaven Hill Distillery’s Henry McKenna Single Barrel Bourbon was announced as the “Best in Show Whiskey” at the 2019 San Francisco World Spirits Competition, only the second time a Bourbon has won the top prize amongst all whiskeys from around the world, including Scotch. The only other Bourbon to win was the 2008 Parker’s Heritage Collection 27-Year-Old, a testament to Heaven Hill Distillery’s dedication to the craft of producing quality American Whiskey since 1935.

Consistency, a hallmark of Heaven Hill Distillery, is on full display for the award-winning Henry McKenna Single Barrel. The Bottled-in-Bond, 10-year-old Bourbon also received Best Single Barrel Bourbon and Best Bourbon, the exact award designations the brand received just last year in the 2018 San Francisco World Spirits Competition. Given the barrel to barrel nuances that come with the single barrel designation, maintaining the incredible taste profile year in and year out demonstrates the expertise of Heaven Hill’s master tasting team.

According to editor-in-chief of Bourbon+ Magazine, Wall Street Journal best-selling author and San Francisco Spirits Captain Fred Minnick, Henry McKenna scored higher than the best Single Malt Scotch, Irish Whiskey, and Single Malt Whiskey, products that range in retail price from $70 – $150 per bottle. Henry McKenna is an unbeatable value as a world’s best whiskey, one Minnick describes as “delicate, complex and an extraordinary Bourbon whiskey.” For insight on the controlled blind tastings used in the judging process, Minnick chronicled Henry McKenna’s path to Best in Show Whiskey on Forbes here.

“Quality and consistency are two values that have persisted across Heaven Hill since our company began distilling American Whiskey in 1935,” said Heaven Hill President Max L. Shapira. “Henry McKenna, and our entire American Whiskey portfolio, is a shining example of the tradition instilled by our late Master Distiller Parker Beam and carried forth by our unrivaled team at Heaven Hill Distillery. While we certainly enjoy the recognition of our passion, it is the commitment of our people who bring these products to life that gives us the most satisfaction.”

From every day Bourbons, to special releases, to Kentucky-only products, the art of selecting the right barrels from more than 1.5 million in inventory requires tremendous experience and awareness of warehouse locations and the resulting impact on flavor. Across the portfolio, Heaven Hill also took home several other medals from the premiere tasting competition:

  • Double Gold, Elijah Craig 18-Year-Old Single Barrel Bourbon
  • Double Gold, Old Fitzgerald 9-Year-Old Bottled-in-Bond Bourbon
  • Double Gold, Pikesville Straight Rye Whiskey
  • Double Gold, Larceny Barrel Proof Small Batch Bourbon
  • Double Gold, William Heavenhill 6th Edition 16-Year-Old Bourbon
  • Double Gold, Evan Williams Master Blend Bourbon
  • Gold, Elijah Craig Small Batch Bourbon
  • Gold, Evan Williams Single Barrel Vintage 2011 Bourbon
  • Gold, Rittenhouse 4-Year-Old Bottled-in-Bond Straight Rye Whiskey
  • Gold, Evan Williams 12-Year-Old Bourbon
  • Gold, Heaven Hill Select Stock 18-Year-Old Wheated Bourbon

The San Francisco World Spirits Competition was founded in 2000 and has become a premiere tasting competition judging more than 3,000 spirits this year. All spirits were tasted over four days through a controlled blind tasting by expert panelists. No information on brand, producer, or price point is given out prior to tastings to ensure each is judged fairly and without bias. For more information on the San Francisco World Spirits Competition, check out the website at https://sfspiritscomp.com/, as well as the August 2019 issue of the Tasting Panel Magazine.

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CONTACT:
Lauren Cherry
Heaven Hill Brands
(502) 413-0217
lcherry@heavenhill.com

To view and download more images from this release, click here.

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Bartender of the Year Chicago Finalist Crafts Winning Cocktail with Rebellious Inspiration

Heaven Hill Brands, Liquor.com announce fifth finalist for 2019 “Bartender of the Year”

 BARDSTOWN, KY – Katie Renshaw, Bar Manager at Etta in Chicago, announced as the Heaven Hill Brands and Liquor.com Chicago finalist for the 2019 Bartender of the Year Competition. Renshaw won first place, $1,000 and a trip to the finals at Half Mile Farm in Highlands, North Carolina.

In the second round of the semifinal competition, contestants created the inspired cocktail submitted as a recipe in the preliminary round. Renshaw crafted the “Rebel on the Tracks,” which was inspired by surprising moments from her past that are both humorous and tied to who she is today (see recipe at end of release).

“For this cocktail, I started to think about myself as a teenager. I went to an arts boarding school for high school, and my roommate and I were known for skipping class with a friend to walk along the train tracks to Walden Pond. We likened ourselves to a young Allen Ginsberg or Kerouac (whose works we both regularly read),” Renshaw said. “I laugh thinking about that now, but I wanted to make a cocktail that reminded me of that time. Because of these friends, I was introduced to artists and writers who shaped me as a creative individual. I wouldn’t be the bartender I am today without those experiences. Our history directly influences where we are today, and for me and for the Heaven Hill brands, that history is what makes our present beautiful.”

Jacob Feitler of The Sugar House in Detroit won second place and $500. Six semifinalists competed regionally in Chicago on Monday, March 11 at the Sportsman’s Club. Bartenders competed in three rounds, the first two featuring the classic cocktail and inspired cocktail from their preliminary submission. For the final round, bartenders created a custom drink for a fictional bar menu using a minimum of 1.5 ounces of at least one Heaven Hill brand not previously featured in one of their cocktails including Domaine de Canton French Ginger Liqueur, Elijah Craig Small Batch Bourbon, PAMA Pomegranate Liqueur, and Rittenhouse Rye Whisky, as well as Dubonnet Rouge Aperitif, Sacred Bond Brandy, or Lunazul Tequila. Contestants and judges were then invited to a family dinner at Parachute and professional development with Paul McGee, Partner at Lost Lake and Beverage Director of Land and Sea Dept. McGee created a cocktail utilizing Heaven Hill products and spoke to his inspiration behind it, as well as the journey to reach this point in his career and advice for being a well-rounded hospitality professional.

National Brand Educator for Heaven Hill Brands Lynn House, Owner/Bartender of Pouring Ribbons Joaquín Simó and McGee judged the semifinalists’ cocktails and chose one finalist based on highest scores. Contestant skills and cocktails were scored on flavor, appearance, presentation, technical skills, use of sponsor brands, and adherence to judges’ guidelines.

More than 1,100 original cocktail recipes were submitted online nationwide beginning September 15, 2018. Preliminary entries required two original cocktail recipes, one rendition of a classic recipe, and one relating to an inspiration, along with a short description of how the cocktail represents a deep inspiration to their life. The top contestant from each region will go on to vie for the title of Bartender of the Year and $15,000 at Half Mile Farm in Highlands, North Carolina from June 17-20, 2019. Finalists will be challenged on their full range of skills as hospitality professionals. Judges will be looking for the ultimate bartender who displays the total breadth and aptitude all bartenders aspire to embody.

Grounded in the original Bartender of the Year Competition hosted by Domaine de Canton starting in 2009, Heaven Hill Brands resurrected the competition due to strong demand from bartenders worldwide. Harrison Ginsberg of The Dead Rabbit in New York City was the 2018 Bartender of the Year and will return as a guest judge for the finals. Ginsberg joined an impressive rank of past champions, including Nathan O’Neill from the Nomad Bar in New York City who was named Bartender of the Year in 2017, and Abigail Gullo, formerly of Compere Lapin in New Orleans, who won the inaugural competition in 2016. Visit the official competition website at www.bartenderoftheyear.liquor.com for complete competition details.

Rebel on the Tracks

Crafted by Katie Renshaw

Ingredients:

  • Elijah Craig Small Batch Bourbon (1.5 ounce(s))
  • Domaine de Canton Liqueur (0.5 ounce(s))
  • Masala Chai Syrup (0.5 ounce(s))
  • Hot French-Press Coffee (2 ounce(s))

Prep glass by filling with hot water. Fill large tin with hot water and place small tin on top. Build cocktail into small tin to slowly heat ingredients. Empty hot water from glass. Give the tin a swirl and pour into heated glass. Whip cardamom cream in another tin and slowly pour over cocktail. Top with freshly grated nutmeg.

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Heaven Hill Distillery Announces Spring 2019 Edition of the Old Fitzgerald Bottled-in-Bond Series

BARDSTOWN, Ky. – Heaven Hill Distillery announced today the release of the Spring 2019 edition of Old Fitzgerald Bottled-in-Bond Kentucky Straight Bourbon Whiskey. Comprised of barrels produced in September of 2005, and bottled in February of 2019, the third release ushers in the latest hallmark series to the bottled-in-bond legacy.

Bottled in an ornate decanter, the spring edition denotes a green label, which will stay consistent across all spring releases. As was the case for the past editions, this edition’s tax strip, which has always been a signature of transparency on bottled-in-bond products, will disclose when the liquid was produced and bottled. The Old Fitzgerald Bottled-in-Bond spring edition will be available in the 750ml size on an allocated basis. It meets the strict requirements of a bottled-in-bond: the product of a single distillery from a single distilling season, aged a minimum of four years, and bottled at 100 proof or 50% alcohol by volume. The third edition is available at a suggested retail price of $130.

As a leader of the Bottled-in-Bond category, Heaven Hill is proud to offer a premium, allocated product within this special class that showcases the authenticity and quality of the American Whiskey portfolio. Acquired in 1999 by Heaven Hill, the legendary Old Fitzgerald line is well-known for its distilling pedigree and intriguing story behind its namesake, John E. Fitzgerald.

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CONTACT:
Lauren Cherry
Heaven Hill Brands
(502) 413-0217
lcherry@heavenhill.com

To view or download more images from this release, click here.

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Bartender of the Year Austin Finalist Reflects on Unsung Lessons for Winning Cocktail

Heaven Hill Brands, Liquor.com announce fourth finalist for 2019 “Bartender of the Year”

Justin Ware, General Manager and Bartender at Johnny’s Gold Brick in Houston, announced as the Heaven Hill Brands and Liquor.com Austin finalist for the 2019 Bartender of the Year Competition. A three-time Bartender of the Year semifinalist, Ware won first place, $1,000 and a trip to the finals at Half Mile Farm in Highlands, North Carolina.

In the second round of the semifinal competition, contestants created the inspired cocktail submitted as a recipe in the preliminary round. Ware crafted the “Unsung Lesson,” which was inspired by the death of his father last year who taught him how to drink “good tequila,” as well as incorporating flavors that brought back memories of smoking cigars around a fire (see recipe at end of release).

“Some of my favorite memories of my father were the wisdom he passed on from his life: of drinking good tequila, only 100% agave, or how to sip it and enjoy the complexity,” said Ware. “Some of the best memories I had with him were sitting around the campfire in west Texas while him and his friends smoked cigars, drinking tequila and beer. This cocktail combines these memories into one drink. The 100% Blue Weber Agave Lunazul Reposado Tequila makes up the base of the drink, paying homage to my father’s love for tequila. Dubonnet adds depth and complexity. The smell of vanilla and cherry in cigars is represented with the Cherry Bark Vanilla Bitters. Finally, the idea of being around a camp fire is added with the smoked glass. This is a cocktail I love to sip with friends and family alike while reminiscing about the past.”

Alexis Mijares of the Fairmont Austin won second place and $500. Six semifinalists competed regionally in Austin on Monday, March 4 at Whisler’s. Bartenders competed in three rounds, the first two featuring the classic cocktail and inspired cocktail from their preliminary submission. For the final round, bartenders created a custom drink for a fictional bar menu using a minimum of 1.5 ounces of at least one Heaven Hill brand not previously featured in one of their cocktails including Domaine de Canton French Ginger Liqueur, Elijah Craig Small Batch Bourbon, PAMA Pomegranate Liqueur, and Rittenhouse Rye Whisky, as well as Dubonnet Rouge Aperitif, Sacred Bond Brandy, or Lunazul Tequila. Contestants and judges were then invited to a family dinner at Juliet Italian Kitchen and professional development with Chris Bostick, Owner of Half Step. Bostick created a cocktail utilizing Heaven Hill products and spoke to his inspiration behind it, as well as the journey to reach this point in his career and advice for leveling up in the industry.

National Brand Educator for Heaven Hill Brands Lynn House, Bar Manager of Clyde Common & Pépé Le Moko Jeffrey Morgenthaler, and Bostick judged the semifinalists’ cocktails and chose one finalist based on highest scores. Contestant skills and cocktails were scored on flavor, appearance, presentation, technical skills, use of sponsor brands, and adherence to judges’ guidelines.

More than 1,100 original cocktail recipes were submitted online nationwide beginning September 15, 2018. Preliminary entries required two original cocktail recipes, one rendition of a classic recipe, and one relating to an inspiration, along with a short description of how the cocktail represents a deep inspiration to their life. The top contestant from each region will go on to vie for the title of Bartender of the Year and $15,000 at Half Mile Farm in Highlands, North Carolina from June 17-20, 2019. Finalists will be challenged on their full range of skills as hospitality professionals. Judges will be looking for the ultimate bartender who displays the total breadth and aptitude all bartenders aspire to embody.

Grounded in the original Bartender of the Year Competition hosted by Domaine de Canton starting in 2009, Heaven Hill Brands resurrected the competition due to strong demand from bartenders worldwide. Harrison Ginsberg of The Dead Rabbit in New York City was the 2018 Bartender of the Year and will return as a guest judge for the finals. Ginsberg joined an impressive rank of past champions, including Nathan O’Neill from the Nomad Bar in New York City who was named Bartender of the Year in 2017, and Abigail Gullo of Compere Lapin in New Orleans who won the inaugural competition in 2016. Visit the official competition website at www.bartenderoftheyear.liquor.com for complete competition details.

Unsung Lesson

Crafted by Justin Ware

Ingredients:

  • Lunazul Tequila Reposado (1.5 ounce(s))
  • Dubonnet Rouge Grand Aperitif (1 ounce(s))
  • Gran Classico (.5 ounce(s))
  • Bittercube Cherry Bark Vanilla Bitters (4 dash(es))

Build all ingredients in mixing glass. Add ice, stir to dilution. Pour into coupe. Zest with orange peel. Trim peel to a nice shape and fasten to the rim. Place glass in the center of a smoking tray, place smoking dome over glass, fill dome with cherry wood smoke. Allow to smoke for 30 seconds. Serve immediately to get the smoke aroma in the air and the drink.

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CONTACT:
Lauren Cherry
Heaven Hill Brands
lcherry@heavenhill.com

To view and download more images from this release, click here.

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Bartender of the Year Nashville Finalist Inspired by Roots of Grandfather’s Garden

Heaven Hill Brands, Liquor.com announce third finalist for 2019 “Bartender of the Year”

BARDSTOWN, KY – Kevin King, Bar Manager at Husk Savannah in Savannah, Ga., announced as the Heaven Hill Brands and Liquor.com Nashville finalist for the 2019 Bartender of the Year Competition. King won first place, $1,000 and a trip to the finals at Half Mile Farm in Highlands, North Carolina.

In the second round of the semifinal competition, contestants created the inspired cocktail submitted as a recipe in the preliminary round. King crafted the “Grandfather’s Garden,” inspired by the cocktail’s namesake where he first tasted the natural combination of bitter and sweet flavors straight from the ground(see recipe at end of release).

“Growing up I would wander through his garden and my favorite thing to try was rhubarb because of its lovely green and acidic qualities. The combination of Lunazul Blanco’s fresh, citrus, ripe flavor with the bitter, jam notes of Dubonnet Rouge give the base depth and balance,” said King. “My Grandfather was a bitter man at times, but also the sweetest of souls and he continues to grow some of the best produce I’ve ever tasted. I still get to visit his garden and we walk through and talk about different flavors, some bitter, some sweet, but always the best and balanced.”

Trip Sandifer of the Painted Duck in Atlanta won second place and $500. Six semifinalists competed regionally in Nashville on Monday, Feb. 18 at Bastion Nashville. Bartenders competed in three rounds, the first two featuring the classic cocktail and inspired cocktail from their preliminary submission. For the final round, bartenders created a custom drink for a fictional bar menu using a minimum of 1.5 ounces of at least one Heaven Hill brand not previously featured in one of their cocktails including Domaine de Canton French Ginger Liqueur, Elijah Craig Small Batch Bourbon, PAMA Pomegranate Liqueur, and Rittenhouse Rye Whisky, as well as Dubonnet Rouge Aperitif, Sacred Bond Brandy, or Lunazul Tequila. Contestants and judges were then invited to a family dinner at Husk Nashville and professional development with Simon Ford, Co-Founder of 86 Co. and Ford’s Gin, before the winner was announced. Ford created a cocktail utilizing Heaven Hill products and spoke to his inspiration behind it, as well as the journey to reach this point in his career and advice for improving in cocktail competitions.

National Brand Educator for Heaven Hill Brands Lynn House, Owner/Bartender of Pouring Ribbons Joaquín Simó, and Ford judged the semifinalists’ cocktails and chose one finalist based on highest scores. Contestant skills and cocktails were scored on flavor, appearance, presentation, technical skills, use of sponsor brands, and adherence to judges’ guidelines.

More than 1,100 original cocktail recipes were submitted online nationwide beginning September 15, 2018. Preliminary entries required two original cocktail recipes, one rendition of a classic recipe, and one relating to an inspiration, along with a short description of how the cocktail represents a deep inspiration to their life. The top contestant from each region will go on to vie for the title of Bartender of the Year and $15,000 at Half Mile Farm in Highlands, North Carolina from June 17-20, 2019. Finalists will be challenged on their full range of skills as hospitality professionals. Judges will be looking for the ultimate bartender who displays the total breadth and aptitude all bartenders aspire to embody.

Grounded in the original Bartender of the Year Competition hosted by Domaine de Canton starting in 2009, Heaven Hill Brands resurrected the competition due to strong demand from bartenders worldwide. Harrison Ginsberg of The Dead Rabbit in New York City was the 2018 Bartender of the Year and will return as a guest judge for the finals. Ginsberg joined an impressive rank of past champions, including Nathan O’Neill from the Nomad Bar in New York City who was named Bartender of the Year in 2017, and Abigail Gullo of Compere Lapin in New Orleans who won the inaugural competition in 2016. Visit the official competition website at www.bartenderoftheyear.liquor.com for complete competition details.

 

Grandfather’s Garden
Crafted by Kevin King

Ingredients:

  • Lunazul Tequila Blanco (1.5 ounce(s))
  • Dubonnet Rouge Grand Aperitif (.5 ounce(s))
  • Purple Clover Cordial (.5 ounce(s))
  • Lemon (.5 ounce(s))
  • Zucca Amaro (.25 ounce(s))
  • Egg White (.75 ounce(s))
  • Saline (6 drops n/a)

Place all ingredients in tin. Dry shake or froth. Hard shake and strain into coupe. Garnish with purple clover and maldon salt.

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CONTACT:
Lauren Cherry
Heaven Hill Brands
lcherry@heavenhill.com

To view and download more images from this release, click here.

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Bartender of the Year Miami Finalist Crafts Homage to Indian Upbringing

Heaven Hill Brands, Liquor.com announce second finalist for 2019 “Bartender of the Year”

BARDSTOWN, KY – Kabir Akbani, bartender at MO Bar + Lounge at Mandarin Oriental, Miami, announced as the Heaven Hill Brands and Liquor.com Miami finalist for the 2019 Bartender of the Year Competition. Akbani won first place, $1,000 and a trip to the finals at Half Mile Farm in Highlands, North Carolina.

In the second round of the semifinal competition, contestants created the inspired cocktail submitted as a recipe in the preliminary round. Inspired by his upbringing in India, Akbani crafted the “Indian swizzle” incorporating flavors from his home (see recipe at end of release).

“Since I was raised in India, I wanted to create a cocktail with Indian flavors,” said Akbani. “Mango and tamarind are very popular in India, so I wanted to use that and create a nice, refreshing, tangy Indian cocktail.”

Shawn Newman of Prato in Winter Park, Fla. won second place and $500. Six semifinalists competed regionally in Miami on Monday, Feb. 11 at Sweet Liberty Drinks & Supply Co. Bartenders competed in three rounds, the first two featuring the classic cocktail and inspired cocktail from their preliminary submission. For the final round, bartenders created a custom drink for a fictional bar menu using a minimum of 1.5 ounces of at least one Heaven Hill brand not previously featured in one of their cocktails   including Domaine de Canton French Ginger Liqueur, Elijah Craig Small Batch Bourbon, PAMA Pomegranate Liqueur, and Rittenhouse Rye Whisky, as Dubonnet Rouge Aperitif, Sacred Bond Brandy, or Lunazul Tequila. Contestants and judges were then invited to a family dinner at The Jim and Neesie and professional development with Julio Cabrera, world-class Cantinero-Bartender and owner of Café la Trova in Miami, before the winner was announced. Cabrera created a cocktail utilizing Heaven Hill products and spoke to his inspiration behind it, as well as the journey to reach this point in his career and advice for improving in cocktail competitions.

National Brand Educator for Heaven Hill Brands Lynn House, Owner/Bartender of Pouring Ribbons Joaquín Simó, and Cabrera judged the semifinalists’ cocktails and chose one finalist based on highest scores. Contestant skills and cocktails were scored on flavor, appearance, presentation, technical skills, use of sponsor brands, and adherence to judges’ guidelines.

More than 1,100 original cocktail recipes were submitted online nationwide beginning September 15, 2018. Preliminary entries required two original cocktail recipes, one rendition of a classic recipe, and one relating to an inspiration, along with a short description of how the cocktail represents a deep inspiration to their life. The top contestant from each region will go on to vie for the title of Bartender of the Year and $15,000 at Half Mile Farm in Highlands, North Carolina from June 17-20, 2019. Finalists will be challenged on their full range of skills as hospitality professionals. Judges will be looking for the ultimate bartender who displays the total breadth and aptitude all bartenders aspire to embody.

Grounded in the original Bartender of the Year Competition hosted by Domaine de Canton starting in 2009, Heaven Hill Brands resurrected the competition due to strong demand from bartenders worldwide. Harrison Ginsberg of The Dead Rabbit in New York City was the 2018 Bartender of the Year and will return as a guest judge for the finals. Ginsberg joined an impressive rank of past champions, including Nathan O’Neill from the Nomad Bar in New York City who was named Bartender of the Year in 2017, and Abigail Gullo of Compere Lapin in New Orleans who won the inaugural competition in 2016. Visit the official competition website at www.bartenderoftheyear.liquor.com for complete competition details.

Indian Swizzle
Crafted by Kabir Akbani

Ingredients:

  • Dubonnet Rouge Grand Aperitif (2 ounce(s))
  • PAMA Pomegranate Liqueur (11 dash(es))
  • Mango puree (0.75 ounce(s))
  • Pineapple juice (0.75 ounce(s))
  • Lime juice (0.5 ounce(s))
  • Simple Syrup (0.5oz ounce(s))
  • Tamarind Chutney (1 ounce(s))

Add all ingredients in a highball or swizzle cup, except the PAMA. Add crushed ice and swizzle. Top off with more crushed ice and add 11 dashes of PAMA. Garnish with mint.

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CONTACT:
Lauren Cherry
Heaven Hill Brands
lcherry@heavenhill.com

To view and download more images from this release, click here.

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Lunazul Tequila Launches “Feed the Wolf” Campaign

BARDSTOWN, Ky. – Lunazul Tequila today launched a new marketing campaign titled “Feed the Wolf.” The fastest-growing 100% agave Tequila will utilize the new positioning to showcase raw, authentic experiences and the independent spirit that embodies the Mexican Wolf.

The new campaign conveys the desire for passion and quality that consumers have come to seek from Lunazul. Campaign materials showcase people with a hunger for life, celebrating their aspirations and feeding off the energy of their own pack. Drawing from the spirit of the wolf, the campaign encourages Lunazul consumers to explore the best of what life has to offer and ignite that drive within others. The Feed the Wolf campaign is brought to life across all programming platforms including an updated website at www.lunazultequila.com, social media on Facebook, Instagram and Twitter, digital videos, and point of sale materials. The new Lunazul digital videos will run across social media and can also be viewed here.

“Lunazul has ignited the Tequila category since it launched in 2008 and we are excited to see that energy continue to build as consumers ‘Feed the Wolf,’” said Lunazul Brand Manager MaryCrae Guild. “Backed by the unique heritage, production process and commitment to quality, Lunazul is a standout among the category. We are going back to the roots of where Lunazul started as an homage to the land, distiller and passion that brought this brand to life.”

As 8th generation descendants of the Cuervo family, the Beckmann family has a desire to create the highest-quality Tequila from using only the best ingredients and classic techniques. Born between the foothills of the Tequila Volcano and the deep valley of the Rio Grande River in Jalisco, Mexico, the Tierra de Agaves estate, where Lunazul is crafted, is home to the oldest dynasty of tequila producers. It is on this land that a symbiotic relationship between the Mexican Wolf and Lunazul Tequila became important. As protectors of the ecosystem in which the blue weber agave is grown, the wolf packs secure the future of the rich soil.

Since announcing the joint venture between Heaven Hill and Tierra de Agaves, Lunazul Tequila has enjoyed tremendous growth and notoriety. In 2018, Lunazul Blanco was awarded the Chairman’s Trophy in the Blanco category of the Ultimate Spirits Challenge, scoring 96 points, the highest score of all category entrants and was also designated as an “Extraordinary, Ultimate Recommendation” and “Great Value.” Crafted using 100% agave and bottled at 40 percent alcohol by volume, Lunazul Blanco was noted as a “benchmark example of what tequila can and should accomplish” according to the Ultimate Spirits Challenge blog.  Lunazul Reposado received “Best of Show” and a Double Gold medal from the 2018 WSWA Tasting Competition and a Gold medal from the 2018 San Francisco Spirits Competition. Lunazul 100% Agave Tequila has been one of the leading new Tequila brands in the 100% Agave sub-category, as both a Beverage Information Group “Rising Star” and Impact “Hot Brand” for volume growth since 2013.

Lunazul Tequilas (SRP $19.99-29.99) are available in five varieties, Blanco, Reposado, Añejo, Primero and El Humoso.  Blanco and Reposado are available in 1.75 liter, 1.0 liter, 1.0 bar liter, 750 ml and 50 ml sizes, while the Añejo, Primero, and El Humoso are available in the 750ml size only.  All are bottled at 40% alcohol by volume.

About Heaven Hill Brands: Founded in 1935, Bardstown, KY-based Heaven Hill Brands (www.heavenhill.com) is the nation’s largest independent, family-owned and operated spirits producer and marketer and the world’s second-largest holder of Kentucky Bourbon. Heaven Hill’s diversified portfolio of brands includes Evan Williams Bourbon; Larceny, Elijah Craig and Henry McKenna Bourbons; Rittenhouse Rye Whisky; Burnett’s Vodkas and Gin; Admiral Nelson’s and Blackheart Rums; HPNOTIQ Liqueur; The Christian Brothers Brandies; PAMA Pomegranate Liqueur; Domaine de Canton Ginger Liqueur; Lunazul Tequila and Carolan’s Irish Cream Liqueur.

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CONTACT:
Lauren Cherry
Heaven Hill Brands
(502) 413-0217
lcherry@heavenhill.com

To view and download more images from this release, click here.

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Heaven Hill donates nearly $28,000 to Project Hope

Last week, Heaven Hill presented a check from proceeds raised for its annual philanthropy project to Project Hope— totaling a near $28,000 donation. Foundation staff including Flaget Memorial Hospital Foundation President Leslie Smart, Hospital President Jennifer Nolan, Dr. Monte Martin, nurses, survivors, and Heaven Hill employees were all in attendance. The event was captured by PLG-TV and the Kentucky Standard.

Project Hope is the Flaget Memorial Hospital Foundation’s mission to raise $1.1 million for one of the most critical projects in Nelson and surrounding counties, an expanded cancer center. In a community where so many Heaven Hill employees, this project could touch the lives of several Heaven Hill employees and their loved ones. 

Annually, Heaven Hill selects one non-profit organization from employee submissions to be the recipient of company-wide fundraising efforts and will match total monies raised up to $5,000.

This year’s project goal was to raise at least $10,000 so that the ‘Employees of Heaven Hill’ could attain naming rights to a chemotherapy infusion room in the expanded Cancer Center. Ultimately, employees surpassed the set goal and Heaven Hill donated an additional $10,000 on their behalf to honor their benevolent contributions and passion for the project.

Now the ‘Employees of Heaven Hill’ will attain the naming rights to two exam rooms in the expanded cancer center servicing both chemo and radiation patients.

Additionally, Heaven Hill helped align a partnership between Hope Scarves and Flaget Memorial Hospital allowing $2,000 of the total donation to go toward scarves for the hospital’s resource center. 

Heaven Hill is proud to host an employee-driven and collaborative fundraising project that benefits charities close to its employees’ hearts. Thank you to everyone who made this year’s program a success. 

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Conor O’Driscoll Joins Heaven Hill Distillery as Seventh Master Distiller

Industry veteran brings extensive distilling, innovation expertise to largest family-owned and operated American Whiskey company

BARDSTOWN, Ky. – Heaven Hill Distillery is proud to announce Conor O’Driscoll as the seventh Master Distiller in its 84-year history. O’Driscoll’s wealth of experience in the industry and technical expertise gives him the ability to focus on quality, authenticity and innovation, all hallmarks of the Heaven Hill distilling legacy.

“Conor is among the finest young distillers in our business and we could not be more thrilled to have him at the forefront of distilling for our historic portfolio,” said Max L. Shapira, President, Heaven Hill Brands. “In his 15 years in the industry, he’s played a key role in growing production and innovation, with an expectation of quality and a respect for craftsmanship. In that regard, he is a perfect fit for us.”

In 2004, O’Driscoll started his journey in whiskey as Operations Manager for the Brown-Forman Distillery in Shively. After five years, Conor moved to oversee operations at the Woodford Reserve Distillery. Shortly thereafter, he added warehousing and processing responsibilities beginning a robust warehouse expansion program. In 2017, O’Driscoll left Woodford Reserve to lead the operations efforts at Angel’s Envy Distillery in Louisville.

“I’m very proud to be a part of Heaven Hill’s storied whiskey legacy,” said O’Driscoll. “The trust of the Shapira family is humbling. And I am excited and honored to carry on the traditions of the Master Distillers that helped establish Heaven Hill’s place in the industry.  I am especially honored to carry on the legacy of Parker Beam, whose expectations for quality and consistency live on today.”

As Master Distiller, O’Driscoll will oversee historic brands reflective of the pioneers, places and principles of American Whiskey. Heaven Hill Distillery has long preserved the heritage of Evan Williams, Elijah Craig and John E. Fitzgerald Larceny among its flagship brands while recognizing the whiskey traditions of Pikesville, Maryland, Rittenhouse Square, Pennsylvania and the Bernheim Distillery in Louisville, Kentucky which date back to the mid-18th century. Beyond that, it is Heaven Hill’s steadfast commitment to the principles of quality, authenticity and innovation that make it among the global leaders in whiskey production.

O’Driscoll will immediately begin leading the distilling and warehousing teams at the Bernheim Distillery in Louisville.

A native of Dublin, Ireland, O’Driscoll moved to the United States in 1989 after completing his degree in Chemical Engineering at University College Dublin. His early experiences with Pfizer and Aker Kvaerner paved the way for his move to whiskey distilling where he’s pursued his passion ever since. He resides in Louisville with his wife and family.

Heaven Hill reminds you to “Think Wisely. Drink Wisely.”

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CONTACT:
Lauren Cherry
Heaven Hill Brands
(502) 413-0217
lcherry@heavenhill.com