Author: Heavenhill Admin

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Bartender of the Year San Francisco Finalist Crafts Winning Cocktail with Empowering Inspiration

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

BARDSTOWN, KY – Alison Kwan, Bartender at True Laurel in San Francisco, announced as the Heaven Hill Brands and Liquor.com San Francisco finalist for the 2019 Bartender of the Year Competition. Kwan 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. Kwan crafted the “New Libations,” inspired by talented women within the industry (see recipe at end of release). 

“I chose to do a take on the Gin–Gin Mule, arguably one of Audrey Saunders’ most signature cocktails. Also known as the ‘Libation Goddess,’ Saunders was the first person to put Rittenhouse Rye on a cocktail menu in NYC. She fought to get this product because she really believed in it as not only a quality product, but also as a piece of American cocktail history. She was the impetus for much of the modern cocktail renaissance,” said Kwan. “I’ve substituted the gin for Rittenhouse Rye, the ginger beer for Domaine de Canton and fresh Granny Smith apple juice (a natural pairing for spicy rye), the lime for lemon, and the mint for aromatic California bay laurel syrup. Audrey’s recipe is timeless, and so is her inspiration to me. It is my dream to continue the legacy of talented female bartenders, to further their cause, and to inspire and empower the women bartenders of tomorrow, just like Audrey has done for me.” 

Thi Nguyen of The Saap Avenue in Oakland, Calif., won second place and $500. Six semifinalists competed regionally in San Francisco on Monday, April 15 at Bon Voyage!. 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 The Workshop at The Progress and professional development with Kevin Diedrich, Owner of Pacific Cocktail Haven in San Francisco. Diedrich created a cocktail utilizing Heaven Hill products and spoke to his inspiration behind it, as well as the path to opening his own bar and the challenges along the way. 

 National Brand Educator for Heaven Hill Brands Lynn House, Bar Manager of Clyde Common & Pépé Le Moko Jeffrey Morgenthaler, and Diedrich 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.  

 

New Libations  Crafted by Alison Kwan 

  

Ingredients:

  • Rittenhouse Rye (1.5 ounce(s)) 
  • Domaine de Canton Liqueur (.75 ounce(s)) 
  • Fresh Granny Smith Apple Juice (2.0 ounce(s)) 
  • Meyer Lemon Juice (.25 ounce(s)) 
  • Bay Laurel Syrup  (.25 ounce(s)) 

 Add all ingredients to cocktail shaker. Shake and double strain into ice-filled Collins glass. Garnish with Granny Smith apple fan on skewer. 

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Evan Williams Bourbon Launches Evan Williams Apple

Evan Williams Bourbon today launched Evan Williams Apple, the newest addition to the fast-growing Evan Williams Flavors portfolio. The world’s second largest-selling Bourbon marries with the crisp taste of green apples for a delicious taste experience.

A natural fit for the Evan Williams Flavors lineup, apple has seen heightened success across the brown spirits category as the flavor surpasses honey in popularity according to IWSR. As the flavored whiskey category has continued to expand, both established flavors, like honey, and newer entrants, like Apple, are propelling the segment to nearly 10 million nine-liter cases, showing that flavored whiskeys are still a key growth opportunity. The addition of Evan Williams Apple rounds out the flavor offerings within the Evan Williams flavors franchise, providing retailers an opportunity to build on the franchise success, as evidenced by Evan Williams Honey, which grew at seven percent over the last 12 months.

Mirroring the rest of the Flavors line, Evan Williams Apple is bottled at 70 proof. Evan Williams Apple is “picked fresh” and “poured smooth” as a simple mixer in cocktails or refreshing on its own over ice. On the nose, Evan Williams Apple is crisp, green apple forward with Bourbon behind. The taste is juicy, sweet apple with hints of caramel and light spice, with a long, smooth finish of a green apple and Bourbon blend.

“Evan Williams Apple is an approachable flavor that stays true to the quality of Evan Williams Bourbon and personality of the brand,” said Julie Cole, Evan Williams Brand Manager. “We look forward to bringing in new consumers to the Evan Williams franchise, as well as giving our current consumers more choice.”

Evan Williams Apple will be supported by the “Picked Fresh. Poured Smooth” tagline, as well as a dedicated media program and point-of-sale products throughout summer 2019. Available in 750ml and 50ml sizes, Evan Williams Apple SRP is priced in line with the flavors family at $14.99.

Enjoy Evan Williams Apple in one of the following refreshing cocktails:

Evan Williams Apple Mule

  • 2 parts Evan Williams Apple
  • Ginger Beer
  • Squeeze of Lime

Build Evan Williams Apple over lime in a mule cup. Top with ginger beer. Squeeze fresh lime juice. ​

Evan Williams Cranapple Spritz

  • 5 parts Evan Williams Apple
  • 5 parts Cranberry Juice
  • Club Soda
  • Cinnamon Stick

Build Evan Williams Apple and cranberry juice in a cocktail glass over ice. Add a splash of club soda and garnish with a cinnamon stick. ​

ABOUT EVAN WILLIAMS: The flagship Bourbon of Heaven Hill Distillery, Evan Williams is among the leaders in the rapidly growing American Whiskey segment as the world’s second largest-selling Bourbon. Evan Williams is a proud sponsor of Major League Baseball and the World Series, first forming a partnership with the national pastime in 2016. As an American-made and American-owned brand, Evan Williams has recognized true American heroes through their exceptional stories of honor and bravery on special edition American-Made Hero labels for the past four years. The Evan Williams Bourbon Experience (www.EvanWilliamsBourbonExperience.com) celebrates the legacy of Evan Williams through an immersive visitor’s center experience which brings to life the history and tradition of Kentucky’s native spirit as an official stop on the Kentucky Bourbon Trail.

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

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

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Bartender of the Year New York Finalist Reflects on Feelings of Home for Winning Cocktail

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

BARDSTOWN, KY – C. Parker Luthman, Bartender at the Eddy in Providence, RI, announced as the Heaven Hill Brands and Liquor.com New York finalist for the 2019 Bartender of the Year Competition. Luthman 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. Luthman crafted the “Feelings of Home,” inspired by finding family in unconventional places (see recipe at end of release).

“Heaven Hill has a respectable history rooted in their family-run traditions. Their sense of ownership in what they create and their ethos in preserving their core values inspired me to contemplate what I consider as family and home,” said Luthman. “This low-abv cocktail is a very personal tribute to my partner, my bar family, myself, and that undeniably great feeling one gets when they can say, ‘this feels like home,’ even if it’s found in unconventional places.”

Andon Whitehorn of The Arcadian in Middlebury, VT won second place and $500. Six semifinalists competed regionally in New York on Monday, April 1 at [bā’sik]. 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 Olmsted and professional development with Masa Urushido of Katana Kitten. Urushido created a cocktail utilizing Heaven Hill products and spoke to his inspiration behind it, as well as his career paths and how dedication to people and customer service has led to his success.

National Brand Educator for Heaven Hill Brands Lynn House, Owner/Bartender of Pouring Ribbons Joaquín Simó, and Urushido 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.

Feelings of Home
Crafted by Parker Luthman

Ingredients:

  • Domaine de Canton Liqueur (1.5 ounce(s))
  • Lunazul Tequila Blanco (.5 ounce(s))
  • Clarified plantain syrup (1 ounce(s))
  • Coconut milk (.5 ounce(s))
  • Lime juice (.75  ounce(s))
  • Sesame oil (1 dash(es))

Combine all ingredients in a cocktail shaker and shake with one Kold-Draft cube until fully melted. Strain into a Pilsner glass and fill with pebble ice. Garnish with the two pineapple fronds and freshly-grated nutmeg.

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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Deep Eddy Vodka Launches Authentic American Program, Limited Edition Bottle for Summer 2019

AUSTIN, Texas – Deep Eddy Vodka, an American-made and family-owned spirits brand, is proud to salute the United States Armed Forces this summer with the Authentic American Program. As the fastest-growing Vodka in the United States, the Austin-based distillery will pay homage to the USA with a limited-edition bottle and charitable donation to Folds of Honor.

The ‘Authentic American’ bottles of Deep Eddy Original Vodka will be available exclusively during the month of May for Memorial Day, through the Fourth of July. This limited run of 20,000 cases will feature a glossy package design complete with an American flag design on foil stamped neckers, and front and back labels with varnished, raised and foiled text. In addition, each shipper carton is printed with a portion of the American flag, which when arranged properly create one large, patriotic American flag display.

Supported across social media channels and through patriotic point of sale items and displays, the Authentic American Program captures the essence of Deep Eddy Vodka and the American spirit. The brand is inspired by the oldest swimming hole in Austin, sources ingredients from family-owned, American farmers for its ingredients, and strives to maintain a 99% efficient and waste free production process. Deep Eddy Vodka recognizes and appreciates the sacrifice of the American military, as well as their commitment to caring for their families. Through the ‘Authentic American’ Program, Deep Eddy Vodka will donate a portion of proceeds to Folds of Honor, a 501c3 non-profit organization working to provide scholarships for the relatives of fallen military soldiers.

“Deep Eddy Vodka is proud to launch a program that is not only true to our American roots, but gives back to those who have made the ultimate sacrifice to protect our freedoms,” said Terry Fagan, Deep Eddy Vodka Brand Manager. “As an American-made, family-owned company, our hope is that through this partnership we will be able to touch the lives of the families of these great men and women.”

The ‘Authentic American’ Deep Eddy Vodka is available for a suggested retail price of $17.99 for the 750ml and is bottled at 40% alcohol by volume (80 proof). The launch of the new custom label, on the 750ml and 1.75L is supported by custom labels, American flag shippers and foil stamped neckers that feature the Folds of Honor organization.

About Deep Eddy Vodka: Deep Eddy Vodka (70-80 proof), a premium spirits company based in Austin, Texas, is The Spirits Business 2017 Brand Champion for Vodka. As a recipient of the Impact Hot Brand Award for two straight years and Beverage Information Group Growth Brand Award each of the past three years, Deep Eddy Vodka is recognized for its unique production process and incorporation of real, natural ingredients in its flavors. Born in Austin Tx., Deep Eddy Vodka is ten times distilled and handcrafted in small batches using only premium ingredients. The company’s line of products include: Deep Eddy Original Vodka, Deep Eddy Sweet Tea Vodka, Deep Eddy Ruby Red Vodka, Deep Eddy Cranberry Vodka, Deep Eddy Lemon Vodka, Deep Eddy Peach Vodka and Deep Eddy Orange Vodka. Deep Eddy Vodka is available in stores in all 50 states. More information on the company can be found at www.deepeddyvodka.com or www.facebook.com/deepeddyvodka.

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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 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.

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

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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.