Author: Heavenhill Admin

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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

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Bartender of the Year Los Angeles Finalist Draws Flavor Inspiration from Life Milestone

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

BARDSTOWN, KY – Vay Su, bartender at Republique in Los Angeles, announced as the Heaven Hill Brands and Liquor.com Los Angeles finalist for the 2019 Bartender of the Year Competition. Su 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 an unforgettable night in Kyoto, Japan, Vay Su crafted a cocktail that stirs up warm memories with top-notch skill.

“At the end of an amazing meal, we were served a warm milk with yuzu, tea, and a little bit of Japanese spices in it. It was so delicious and comforting, with the rain and the cold weather, it was nice to warm the body with something so simple and clean but amazingly delicious,” said Su. “It was perfect and right after we finished our warm yuzu milk, I proposed to my girlfriend, she said yes and that is how we got engaged. It was probably a combination of all the Whiskey Highballs we had along the way, Warm Yuzu Milk, and getting engaged, but that’s how I got my inspiration for this cocktail.”

Robin Wolf of The Hatch Rotisserie & Bar in Paso Robles, Calif. won second place and $500. Six semifinalists competed regionally in Los Angeles on Monday, Jan. 14 at The Normandie 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 Dubonnet Rouge Aperitif, Sacred Bond Brandy, or Lunazul Tequila. Contestants and judges were then invited to a family dinner at a.o.c. and professional development before the winner was announced. Julian Cox, Director of Bar Operations and Development at Tartine, 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, before the winner was announced.

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

A Midwinter Night in Kyoto
Crafted by Vay Su

Ingredients:

  • Elijah Craig Small Batch (1 ounce(s))
  • Rittenhouse Rye (1 ounce(s))
  • Yuzu Clarified Milk Cordial (2 ounce(s))
  • Soda Water (1 ounce(s))

Combine 500ml of Yuzu Juice, 200ml Kyoto Green Tea, 2 Tablespoon of Japanese Allspice, 500ml Superfine sugar, and 100ml Citric Acid. Let it sit overnight. Strain and add 500ml hot milk, let it sit at room temp for an hour, then put it in the fridge overnight to let the milk set and clarify. Fine strain with a superbag or coffee filter till cordial is clear.

Add Rittenhouse, Elijah Craig, and Yuzu to shaker, shake hard. Fine strain into an Air Coupe. Add soda water. Express Meyer Lemon Twist and Discard. Cheers!

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
lcherry@heavenhill.com

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