Category: Announcements

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Heaven Hill Brands Donates $100,000 to Project Hope, Benefiting the CHI Saint Joseph Health – Cancer Care Center at Flaget Memorial Hospital

BARDSTOWN, Ky. – Today, Heaven Hill Brands presented the largest donation to date to Project Hope— $100,000. In continued support of CHI Saint Joseph Health – Cancer Care Center at Flaget Memorial Hospital, Heaven Hill President Max L. Shapira presented the donation among foundation and hospital staff including CHI Saint Joseph Health Foundations President Leslie Smart, Flaget Memorial Hospital President Jennifer Nolan, Dr. Monte Martin, Dr. Kristi Paris, nurses, survivors, and Heaven Hill employees.

As the largest independent, family-owned and operated spirits producer, the Bardstown-based company is proud to support one of the most critical projects in Nelson and surrounding counties as part of the Foundation’s 2019 capital campaign. Project Hope is the Flaget Memorial Hospital Foundation’s mission to raise $1.2 million to construct an expanded cancer center. In a community where so many Heaven Hill employees live, this project could touch the lives of several Heaven Hill employees and their loved ones.

“As a locally owned company, our family and employees have called Bardstown home since Heaven Hill was founded in 1935,” said Shapira. “This cause is particularly important to my family to continue the support my father and Heaven Hill co-founder Ed Shapira began in 1946. We are dedicated to supporting the community in which our employees work and live, and it is our hope that this donation will elevate the impact and reach of Flaget Memorial Hospital’s resources and care.”

“During this week of Thanksgiving, we give thanks for Heaven Hill and this generous donation that will help us to expand our cancer center,” said Nolan. “It is always better for patients to be able to access cancer care close to home. The generous support for Project Hope will allow us to increase the number of infusion rooms and add a pharmacy to serve our patients.”

Throughout the years Heaven Hill has supported Flaget’s mission and values through various initiatives, including Heaven Hill Co-Founder Ed Shapira’s unwavering support of Flaget’s campaign benefitting the construction of the original facility. After the first campaign was unsuccessful, Ed stepped in to lead the way to create the foundation for a world-class community hospital in 1946. Again in 1982, Ed and Heaven Hill offered support to Flaget, assisting with the purchase of a new portable cardiac care system allowing the hospital to better serve the local community. This donation was especially important to the Shapira family as Ed had been a patient in Flaget’s cardiac care unit relying on the same type of medical equipment. Recently, Heaven Hill supported Flaget Cancer Center’s Project Hope during its 2018 Annual Philanthropy Project resulting in an employee-driven donation of nearly $28,000. Additionally, the company has hosted various events benefitting Flaget’s Project Hope, including Fifty Shades of Pink and A Cure Under Construction.

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, Elijah Craig, Larceny, and Henry McKenna Bourbons; Rittenhouse Rye Whisky; Deep Eddy and Burnett’s Vodkas; Admiral Nelson’s and Blackheart Rums; Black Velvet Canadian Whisky; Lunazul Tequila; The Christian Brothers Brandies; HPNOTIQ Liqueur; Carolans Irish Cream Liqueur; PAMA Pomegranate Liqueur; Domaine de Canton Ginger Liqueur.

ABOUT FLAGET MEMORIAL HOSPITAL: Flaget Memorial Hospital, part of CHI Saint Joseph Health, is a 52-bed facility located in Bardstown, KY. Established in 1951 by the Sisters of Charity of Nazareth, the facility serves residents of Nelson, Hardin, Marion, Washington, Spencer, Bullitt and LaRue counties. The facility is also home to Nelson County’s first full-service cancer center.

ABOUT FLAGET MEMORIAL HOSPITAL FOUNDATION: Flaget Memorial Hospital Foundation supports CHI Saint Joseph Health’s drive for excellence by inspiring donors to make a tangible difference through their philanthropic investment in outstanding patient care facilities and services, the education of caregivers, advanced clinical research and improved access to quality medical care.

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Heaven Hill Brands Closes Black Velvet Acquisition

BARDSTOWN, Ky. – Today, Heaven Hill Brands, the nation’s largest independent, family-owned and operated distilled spirits supplier completed the acquisition of Black Velvet Canadian Whisky, the second-largest selling Canadian whisky in the world, and the historic Black Velvet Distilling facility in Lethbridge, Canada, from Constellation Brands Inc.

Black Velvet, named for its velvety smooth taste, fills an important gap in Heaven Hill’s broad distilled spirits portfolio by substantially expanding sales activities in the Imported Whisky category and fits perfectly with its portfolio of high volume, quality brands like Evan Williams Bourbon, Burnett’s Vodka, Deep Eddy Vodka, Admiral Nelson’s Rums, and Christian Brothers Brandies.

“Today we are proud to officially welcome this iconic brand and others into Heaven Hill’s historic portfolio,” said Max L. Shapira, President of Heaven Hill Brands. “The Heaven Hill family is proud to continue the culture of Black Velvet and nurture the unique heritage of this great Canadian Whisky that has built a solid foundation for growth.”

Perella Weinberg Partners LP acted as exclusive financial advisor to Heaven Hill Brands with respect to the transaction. The historic Black Velvet Distilling facility is one of the eight traditional Canadian distilleries in operation. The acquisition includes all the distilling operations, aging and bottling facilities and the remaining portfolio of Canadian Whisky brands owned by Constellation, which includes Black Velvet, MacNaughton, McMasters, and the international business of the Schenley brands – Golden Wedding and OFC. Canadian Whisky made up 7.3% of total distilled spirits volume in 2018 according to Beverage Information Group, the largest segment of all total Imported Whiskey. The Canadian Whisky category is approximately 16.8 million cases, with Black Velvet volume representing almost two million cases in the U.S. in 2018.

 

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

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The Search for Heaven Hill Brands, Liquor.com 2020 “Bartender of the Year” Begins NOW!

Winner will receive $15,000 at finals Half Mile Farm in North Carolina

Heaven Hill Brands and Liquor.com are searching for the 2020 Bartender of the Year in the competition’s fifth anniversary. The event welcomes bartenders from across the United States to join the Heaven Hill family through online submissions, regional semifinals and the crowning of the Bartender of the Year in June 2020, returning to the picturesque Half Mile Farm in Highlands, North Carolina.

Bartenders will be challenged to demonstrate a variety of cocktail skills using Domaine de Canton French Ginger Liqueur, Elijah Craig Small Batch, PAMA Pomegranate Liqueur, Rittenhouse Rye Whisky, Dubonnet Rouge Grand Aperitif, Sacred Bond Brandy and Lunazul Tequila. The 2020 Bartender of the Year contest will identify the bartender who best embodies the range of qualities to which all bartenders aspire to be, as Justin Ware from Houston expertly showcased throughout each round of the competition to be named the 2019 Bartender of the Year. From service to history and skills to quality preparation, the 2020 Bartender of the Year will be a celebrated example of what it means to be a hospitality professional behind the bar.

“As we enter the fifth year of competition amidst a thriving cocktail culture we are excited to taste and see the creativity as it takes on a new level each year,” said Kate S. Latts, Vice President, Marketing for Heaven Hill Brands. “Our diverse portfolio of spirits, coupled with an investment in education and camaraderie for participants, creates a foundation for growth and showcases the passion each bartender has for their craft. We look forward to adding the newest members to our growing Heaven Hill family.”

Heaven Hill Brands and Liquor.com will identify candidates for Bartender of the Year first by online submissions beginning September 15 and continuing through November 5. Submissions will be evaluated throughout November by the three returning national judges: Heaven Hill National Brand Educator Lynn House, Bar Manager of Clyde Common & Pépé Le Moko Jeffrey Morgenthaler, and Owner/Bartender of Pouring Ribbons Joaquín Simó. Eight regional competitions will be held in the following cities from January-April 2020: Chicago, Los Angeles, Austin, New York City, Miami, Portland, Phoenix, and Atlanta. Six semifinalists will compete at each regional and one from each will advance to the finals at Half Mile Farm.

Submissions for the contest opened at bartenderoftheyear.liquor.com on September 15, 2019. Guest judges joining for the regional semifinals will be announced throughout the duration of the contest. Ware will also return as a judge for the finals.

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. Ware joined the ranks of esteemed past winners: Harrison Ginsberg from Crown Shy in New York City was named Bartender of the Year in 2018, Nathan O’Neill from the Nomad Bar was named Bartender of the Year in 2017, and Abigail Gullo of Ben Paris in Seattle won the inaugural competition in 2016. Visit the official competition website at http://www.bartenderoftheyear.liquor.com for complete competition details.

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

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What is Black Velvet Canadian Whisky?

​The history and origin behind the newly acquired brand

The Origin of Black Velvet

Black Velvet Canadian Whisky was developed in 1946 and was first introduced into market in 1951. However, the legacy of the brand began nearly 95 years earlier in 1857 when the Gilbey brothers, Walter and Alfred came home to Hertfordshire, England after serving in the Crimean War. In search of a business venture, they began importing wine from South Africa which quickly developed into a full-blown company as family members joined the brothers. Finding they had a knack for the spirits industry, in 1872 Walter and Alfred built their first gin distillery in England. Gilbey’s Gin quickly became popular worldwide and in 1906 the brand was introduced in Canada. With international expansion came international success. On September 11, 1933, the brothers opened the doors of W&A Gilbey Distillery in Toronto, Canada where the first Canadian Gilbey spirits were produced. Soon after, the brothers were joined by distillers Crosbie Hicks and John S. (Jack) Napier who developed several different Canadian Whiskies such as Old Gold, Special Old, Very Best, Red Velvet, Gold Velvet, Royal Velvet and Black Velvet. While the 10-year-old Royal Velvet was expected to be the top selling product, Black Velvet became the company’s leading product and is now the number two selling Canadian Whisky in the world.

Why “Black Velvet?”

Originally, Black Velvet was to be named Black Label. Due to potential confusion with the classic Johnny Walker Black Label Scotch, W&A Gilbey reconsidered. When Distiller John Napier had his first taste of mature whisky, he instantly compared the texture and consistency to velvet – thus the name Black Velvet was coined.

The Black Velvet Distilling Company

In 1962, W&A Gilbey garnered industry interest and took on International Distillers and Vintners (IDV) as a partner – which would later become Diageo. The 1970’s brought growth for the Canadian Whisky category and in turn, in 1972 and 1973 IDV built Palliser Distillery in Lethbridge, Alberta, located on the banks of the Oldman River near a desert called ‘The Badlands’, to support production of the wildly successful Black Velvet Canadian Whisky and Smirnoff Vodka. In 1999, Diageo sold several Canadian Whisky brands, including Black Velvet, to Canandaigua Brands, now known as Constellation. In 2009, Constellation shifted focus to mid-premium brands like Black Velvet and moved its Whisky production to the Palliser Distillery which was renamed The Black Velvet Distilling Company. 

The Product

This product has stood the test of time with a steady consumer base after 65 years of distribution. According to Davin de Kergommeaux’s Canadian Whisky the New Portable Expert: Volume Two, Black Velvet Canadian Whisky features a flavor profile of, “crème caramel, black fruit, and nose-tickling spirit, dusty rye, fresh timber followed by glowing hot pepper and ginger with hints of cloves, fresh lively, and bright.”

Historic, Iconic Marketing Programs

In the 1960s and 1970s, Black Velvet was extremely popular with vast marketing programs featuring famous spokespeople. In 1969, Black Velvet introduced the first Black Velvet Lady, Patricia Victoria Miller. Through the years, other Black Velvet Ladies have included: Model Christie Brinkley; Actress Cybill Shepherd; Model and Actress Kim Alexis; Model Cheryl Tiegs; and Model Kelly Emberg.

Additionally, several notable actors and singers have served as the face of Black Velvet including Larry Hagman from the hit TV shows Dallas, I Dream of Jeannie, and Knots Landing; George Burns, American comedian, actor, singer, and writer; Country Music Icon Tanya Tucker; and Telly Savalas who is best known for playing New York detective Theo Kojak in the American drama series Kojak.

Making Black Velvet

The Black Velvet Distilling Company features an automated operation system from grain to final product requiring just two employees per shift. The distillery features four shifts per day and a total of 60 employees, 15 of which are responsible for testing product to ensure it is consistent and up to standard. The Black Velvet recipe is a majority corn mashbill inspired by Hicks and Napier’s original recipe. The distillery uses approximately 1,500 tons of corn each year to create the second largest selling Canadian Whisky. The base Whisky distillation process begins by adding the mash to continuous jet cookers and a rotation of eleven fermenters. During this process, dry yeast is added, and the mash goes from 8 percent alc/vol to 13 or 14 percent alc/vol. The product is then transported to a four-column continuous still consisting of a beer column, extractive distillation column, a fusel column, a rectifying column and several copper condensers. Once the base Whisky is produced, a process called “blending at birth” takes place in which the base Whisky is blended with a rye flavoring Whisky that has been aged for two to six years. Once blended, the product is stored in used Bourbon barrels at 77 percent alc/vol to age for a minimum of three years. The barrels are then placed in one of the three Black Velvet Distilling Company Warehouses among approximately 340,000 other barrels. Once the product is ready, it is bottled in Lethbridge or sent to Kentucky or California to be bottled and prepared for distribution. ​

Read more about the acquisition here.

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Champion Named in Heaven Hill Brands 2019 Bartender of the Year Competition

BARDSTOWN, KY – Heaven Hill Brands and Liquor.com announced today the champion of the 2019 Bartender of the Year competition. After a nationwide search to find the top bartenders across America, Justin Ware, General Manager and Bartender at Johnny’s Gold Brick in Houston, as well as three-time Bartender of the Year semifinalist, is the 2019 Bartender of the Year and the recipient of $15,000. 

“Cocktail competitions have always been about networking and making connections for me. The Heaven Hill Bartender of the Year competition is wildly more relaxing and celebrates us bartenders through development and community. After three years of competing in this competition, this was the first year that I truly told the story of who I am day in and day out behind the bar, rather than what I thought others wanted me to be,” said Ware. “My bar concept was centered around diversity, education and community, which I saw throughout the week in this competition. Everyone wins at this stage, we now all have seats at the bar across the country, and making these connections through joining the Heaven Hill family and this family of bartenders is a big point in becoming more well-rounded as an industry professional.” 

Set in the scenic mountains of Highlands, North Carolina, the week began as the eight finalists descended upon Half Mile Farm for a week of learning and development, community-building, relaxation, and the opportunity to win a major achievement and recognition. A highlight of the week included a Master Distiller panel before dinner Tuesday night with Heaven Hill Distillery Master Distiller Conor O’Driscoll and Tierra de Agaves Master Distiller Francisco Quijano, moderated by Seth Debolt, Director of the James B. Beam Institute for Kentucky Spirits at the University of Kentucky. Down time throughout the week included dock fishing, hiking, paddle boarding, canoeing and bocce. 

The final day was composed of a three part “beverage program” challenge, followed by a surprise classic cocktail round. Competitors had 30 minutes to present a new bar concept with three cocktails representative of a well-rounded menu, with clear vision for the bar. All cocktails needed to fit together in terms of service style and concept, but also represent three different types of drinks, each of which highlights and showcases Heaven Hill’s breadth of portfolio. Scoring was based on use and understanding of Heaven Hill brands, deliciousness and appeal of drinks, coherence and viability of menu concept, functionally and economically, as well as presentation, technical skills, and demeanor. After presenting their bar concept, each contestant was then asked to create a classic cocktail in under three minutes to also show their skill on the fly. 

International Anthem 
Simple Serve by Justin Ware 

2 oz Domain De canton
5 oz House Soda
Ice: Spear 

Method: Chill glass in freezer overnight, chill Domaine de Canton overnight, chill soda in ice cold water 1 hour before serving. Pour cold Domaine de Canton in 14 oz. Collins Glass, top with soda, and garnish with lime zest and grapefruit. 

More than 1,000 original cocktail recipes using 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 were submitted online nationwide beginning September 15, 2018. 48 semifinalists then competed in Los Angeles, Miami, Nashville, Austin, Chicago, Denver, New York, and San Francisco from January 2019 through end of April 2019. The top contestant from each region moved on to vie for the title of Bartender of the Year and $15,000. 

“Each year we continue to see top industry professionals raise the bar on innovation and creativity through the Bartender of the Year competition,” said Hannah Venhoff, Senior Brand Manager, Heaven Hill Brands. “After an amazing week in a beautiful setting, we are thrilled to welcome each of the finalists to the Heaven Hill family as representatives of their craft. Congratulations to Justin Ware whose persistence and passion shone through this week and throughout the competition.” 

National Brand Educator for Heaven Hill Brands Lynn House, Bar Manager of Clyde Common & Pépé Le Moko Jeffrey Morgenthaler, and Owner/Bartender of Pouring Ribbons Joaquín Simó, and 2018 Bartender of the Year Harrison Ginsberg judged the final eight bartenders. Finalists were challenged on their full range of skills as hospitality professionals. Judges were looking for the ultimate bartender who displays the total breadth and aptitude all bartenders aspire to embody. 

Ware now joins the ranks of esteemed past winners: Harrison Ginsberg from Crown Shy in New York City was named Bartender of the Year in 2017, Nathan O’Neill from the Nomad Bar was named Bartender of the Year in 2017, and Abigail Gullo of Ben Paris in Seattle won the inaugural competition in 2016. Visit the official competition website at http://www.bartenderoftheyear.liquor.com for complete competition details. 

The following bartenders competed in the 2019 Bartender of the Year Finals: 

Name  City  Regional City 
Vay Su   Los Angeles  Los Angeles 
Kabir Akbani  Miami  Miami 
Kevin King  Charleston  Nashville 
Justin Ware  Houston  Austin 
Katie Renshaw  Chicago  Chicago 
Keifer Gilbert  Phoenix  Denver 
Parker Luthman  Providence  New York 
Alison Kwan  San Francisco  San Francisco 

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

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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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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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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 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.