Jack Daniel’s Country Cocktails Hard Tea Launches Nationwide
Jack Daniel’s Country Cocktails Hard Tea – a canned ready-to-drink that launched earlier this spring in 13 test markets – is rolling out nationwide this fall.
The RTD embodies Southern sophistication with a twist.
Jack Daniel’sCountry Cocktails Hard Tea combines black tea, ripe, true-to-fruit flavor resulting in a balanced and sweet finish. With four classic flavors carefully selected, each can was crafted to please the palates of today’s modern drinker.
Country Cocktails can be found in select retail and convenience stores across the country in a 12oz. can (ABV 5%), 12-can variety pack containing four classic flavors: Original, Peach, Raspberry, and Blackberry; with the Original & Peach offered in 16oz. and 23.5oz. single serve cans that deliver consumers a refreshing and high-quality beverage experience for those who appreciate a good tea.
Original: Known for its full-bodied refreshing take on a Southern classic. Combining the rich taste of black tea with a sweet, true-to-fruit finish, captures the essence of Southern sweet tea. It’s the perfect drink for relaxing on the porch and enjoying good conversation.
Peach: A floral flavor that brings the juicy, sun-ripened sweetness to life. This option offers a crisp and refreshing experience, where the delicate honeyed taste comes to the forefront of the palate making it a delightful choice for any day of the year.
Raspberry: Delivering a vibrant tartness, yet balanced with a subtle sweetness; this flavor presents a bold and smooth drink that’s as satiating as it is refreshing.
Blackberry: Capturing the rich and juicy essence of blackberries, it offers a slightly tangy and flavorsome experience, making it a perfect choice for consumers who enjoy the bold taste of berries with a hint of Southern charm.
Coinciding with Country Cocktails Hard Tea launch is the RTD’s partnership with ACM and two-time CMT Music Award winner, Lauren Alaina, who has accomplished one of country music’s crowning achievements – becoming the youngest member of the Grand Ole Opry.
Lauren Alaina’s small town Georgia roots, love for comfort and authenticity make her the perfect ambassador for a beverage that prides itself on delivering a taste of the South in every sip. Both Alaina and Jack Daniel’s Country Cocktails symbolize Southern charm, together producing a match made partnership.
To celebrate the collaboration, Country Cocktails has partnered with Southern Living to offer fans across the country a chance to enter their sweepstakes and win a pair of tickets and flights to meet Lauren Alaina at her concert in Las Vegas at the Green Valley Ranch Backyard Amphitheater on October 25, 2024.
The sweepstakes will run from September 13 until October 11, 2024 and contestants can enter for a chance to win by visiting the link.
About Jack Daniel’s Officially registered by the U.S. Government in 1866 and based in Lynchburg, Tenn., the Jack Daniel Distillery is the first registered distillery in the United States and is on the National Register of Historic Places.
Jack Daniel’s is the maker of the world-famous Jack Daniel’s Old No. 7 Tennessee Whiskey, Gentleman Jack Double Mellowed Tennessee Whiskey, Jack Daniel’s Single Barrel Tennessee Whiskey, Jack Daniel’s Tennessee Honey, Jack Daniel’sTennessee Fire, Jack Daniel’s Tennessee Apple, Jack Daniel’s Bonded, Jack Daniel’s Sinatra Select, and Jack Daniel’s RTDs. Today, Jack Daniel’s is a true global icon found in more than 170 countries around the world and is the most valuable spirits brand in the world as recognized by Interbrand.
About Jack Daniel’s Country Cocktails Jack Daniel’s Country Cocktails are premium malt beverages from the Jack Daniel’s Family of Brands. Jack Daniel’s Country Cocktails was introduced in May 1992.
Basketball legend Introduces Hennessy, the world’s leading cognac, and basketball legend LeBron James are proud to unveil ‘Hennessy Limited Edition by LeBron James’ – a V.S bottle collaboration available globally starting on September 30, 2024.
This first-time collaboration between Hennessy and LeBron James unites two giants in their respective fields and brings an unexpected twist to fans and the industry alike. Their mutual respect, shared drive for excellence and commitment to pushing boundaries makes this partnership a celebration of greatness and serves as a reminder that Hennessy is made for more.
“As an admirer of Hennessy and its iconic brand, I’ve always appreciated its commitment to basketball and how it celebrates the sport’s influence on and off the court,”
lebron James
“I was fortunate enough to visit the Maison in Cognac a while back, and seeing the care and craftsmanship that go into creating each bottle was pretty incredible. This collaboration represents a shared sense of dedication and discovery coming to life for everyone to enjoy.”
Hennessy Limited Edition by LeBron James
Hennessy Limited Edition by LeBron James
The limited-edition bottle features fresh, vibrant and distinctive designs which nod to James’ impact on and off the court. Both the bottle and gift box showcase an illustrative portrait of James in purple and orange. The iconic Hennessy Bras Armé is reimagined, sporting a sleeve as a tribute to James and intertwined with his trademark crown. The blend will remain the same and continue to deliver on the bold, yet smooth character that has made Hennessy V.S one of the most popular cognacs in the world.
Hennessy Limited Edition by LeBron James
“We are elated to officially welcome LeBron James to the Hennessy family after many years of mutual admiration and friendship,” said Antoine Varlet, Senior Vice President, Hennessy U.S. “LeBron is not just a basketball star, but someone who redefines boundaries in sport, style, culture and beyond. This partnership is more than just a collaboration, it’s a statement about what’s possible when two cultural icons come together.”
Hennessy Limited Edition by LeBron James
To highlight the cognac’s versatility, James put a fresh twist on the Hennessy Margarita cocktail featuring Hennessy V.S, lime juice, orange liqueur, orange juice and agave syrup. The addition of orange juice comes directly from James, inspired by a recent tasting experience in Cognac where he experienced the different possibilities of the spirit and discovered that Hennessy is enjoyed more than just neat, complementing a wide range of serves. This follows the release of Hennessy’s “Made for more” campaign, which shows how any drink or occasion can be made ‘more’ when you add Hennessy. Find the full recipe on hennessy.com.
The ‘Hennessy Limited Edition by LeBron James’ V.S will be available for purchase starting September 30, 2024.
In celebration of the debut for Maker’s Mark Cellar Aged 2024, I joined a group of whisky and spirit reviewers at Maker’s Mark headquarters in Loretto, Kentucky for a day of tours, lunch and of course a private tasting.
Our Cellar Aged 2024 tasting was led by Innovation Manager Beth Buckner and Senior Director & Head of Innovation Blake Layfield.
Senior Director & Head of Innovation Blake Layfield and Senior Manager of Innovation and Blending Beth Buckner
The limestone shelf that surrounds Star Hill Farm, homeplace to the Maker’s Mark Distillery, is key to crafting the unique taste of its bourbon
Today’s tasting takes place in a built-in cave within the limestone shelf itself, at a chilly 50 degrees. It’s a memorable experience for a memorable bottle. As we walk into the limestone cellar, there’s dozens of barrels stationed on the floor, which is part of the Private Selections Program we’ll hear about below
Maker’s Mark Cellar Aged 2024 Debuts its most mature bourbon
Maker’s Mark Cellar Aged 2024
Maker’s Mark Cellar Aged 2024 blends 15% Maker’s Mark 12-year-old and 85% Maker’s Mark 13-year-old, at 59.7% ABV or 119.3 Proof.
The aroma carries notes of caramelized sugar and toasted almond. The palate unveils a delicate interplay of buttery shortbread, a surprising bite of coconut, and spices. A lingering finish highlighting dried dark fruit and oak undertones.
Maker’s Mark Cellar Aged 2024 alongside 2023
Side by side: 2023 vs 2024
The 2024 bottle (the 2nd inaugural Cellar Aged effort) takes a noticeable turn from it’s 2023 first path.
The 2023 is a blend of 87% 12-year-old and 13% 11-year-old barrels. Proof at 115.7
In comparing, you’ll notice strong differences. 2023’s bottle offers lighter greeting. Aromas of caramel syrup, cinnamon sugar, subtle red fruit. Cornbread, apricot, brown sugar.
Whereas 2024 is a more matured taste profile. The aroma carries notes of caramelized sugar and toasted almond. The palate unveils a delicate interplay of buttery shortbread, subtle coconut, and spices. A lingering finish highlighting dried dark fruit and oak undertones.
Private Selections Program
A Maker’s Mark priority is to maintain their taste profile. Famously, aged between 6 – 8 years old, but every barrel ages a little bit differently.
When loyal customers asked for a single barrel, they had to politely decline, but wanted to find a way to excite and involve their audience base.
So they created the Private Selections Program, which is how enthusiasts visit and pick their taste, a vision of what they want their Makers Mark to taste like and then the company uses custom staves in a barrel, which were seen stored on the floor around us.
Maker’s Mark Cellar Aged 2024 will be available for a suggested retail price of USD $174.99 in the United States
The limited-release Maker’s Mark Cellar Aged 2024 will be available for purchase at the Maker’s Mark Distillery by booking the Cellar Aged Experience at https://www.makersmark.com//distillery/visit-us.
For more information about Maker’s Mark, please visit www.MakersMark.com.
ABOUT MAKER’S MARK Maker’s Mark® is the iconic handmade Kentucky bourbon driven by a vision for better flavor and a better world. Maker’s Mark began with the innovative spirit of Margie and Bill Samuels, Sr., who in 1953, fulfilled their dream to create a delicious bourbon without the bite, using soft red winter wheat instead of rye to enhance the softness, sweetness and signature creaminess. Highly desired around the world, Maker’s Mark is handmade, hand-dipped in our signature red wax, and every barrel continues to be rotated by hand and is aged to taste not time.
Always true to the founders’ vision, Maker’s Mark continues to shape the brand’s future through purposeful, flavor-driven innovation. In recent years, the brand has introduced thoughtful, super-premium expressions to its portfolio, including Maker’s Mark 46, Maker’s Mark Cask Strength, and Maker’s Mark Cellar-Aged, all Double Gold winners of the 2024 San Francisco World Spirits Competition, as well as Maker’s Mark Private Selection: the brand’s custom barrel program.
Today’s conversation with Sommelier / Businesswoman Kristin Olszewski from Nomadica Wines has been edited for length and clarity. For the full, un-edited conversation, visit our YouTube channel here.
Joe Winger: We’re here today with Kristin Olszewski from Nomadica Wines.
What’s the most important message you want to share today with our audience?
Kristin Olszewski:
I think the biggest message that I want to get across is that everyone should be drinking more wine. That’s my mission in life to just bring consumers back to the wine category.
Source: instagram.com/nomadica
Joe Winger:
Outstanding. And how how are you trying to get that done?
Kristin Olszewski:
I’ll give a little context on my own history and how I came here.
My undergrad degree is in sustainable agriculture and I ended up dropping out of Harvard Medical School to become a sommelier – typical journey.
I just really fell in love with wine. I worked in restaurants to pay for school and wine was always the thing that captivated my interest.
Source: instagram.com/nomadica
I feel like it’s the intersection of history, agriculture and gastronomy. And then also there’s something so fun and communal and – you’re getting a little tipsy. It’s everything.
But I spent a decade-plus in Michelin restaurants all over the country, everywhere from three Michelin stars, Saison in San Francisco, Husk in Nashville, Osteria Mozza here in LA.
When Nancy Silverton was on a Netflix show called Chef’s Table, I started noticing a different customer coming into the restaurant. Usually as a sommelier, you’re talking to a very specific demographic of people. I would say 45 plus male white wine collector. That’s my demo. And when Nancy was on Chef’s Table, young people started coming into the restaurants, a lot of women, and I noticed they didn’t want to drink wine.
They would drink tequila, beer, cocktails, like anything but wine.
That always felt like such a missed opportunity because wine, it’s the most ancient beverage. Our people have drank wine for millennia. It’s also in an age where we care about what’s natural, what’s minimally processed, what’s better for you.
Great wine is literally just grapes, yeast, water, and time, so I started digging into why aren’t you drinking wine? And I found out a few things.
One, people felt like wine wasn’t a good value. If you weren’t going to spend a lot of money on wine, you couldn’t get a great wine, which is untrue.
The other one is people feel like they needed a PhD or some level of education or knowledge in order to access wine, which, again, is not true.
I want to be people’s guide, hold their hand and walk them into the world of wine. So I started Nomadica to do that on a larger level.
Source: instagram.com/nomadica
Joe Winger:
That’s beautiful.
You mentioned two things. We’re going to go into both. Your background in Michelin restaurants. I’ve heard heavenly amazing stories. I’ve heard horror stories.
Can you share an experience and what you learned from?
Kristin Olszewski:
Everyone always asks me if I watch The Bear or not. And I’m like, no, I can’t.
Some positive stories, Michelin restaurants have changed a lot from when I started working in them. I think work has changed a lot for the positive. I remember one of my first serious jobs in a scary restaurant. You have your hair pulled back because you don’t want it to get in the food.
I had one small piece of hair hanging down above my face and the chef takes a match from the stove, lights a piece of my hair and says don’t ever have a hair hanging down in your face again.
Some of the wonderful stories are having the opportunity, especially at Mozza, you taste each bottle you open there.
Source: instagram.com/nomadica
When I was at Mozza, it was a $5 million dollar all-Italian cellar with 90 pages of the best Barolo, Brunello, Etna Rosso’s, just things that like collector’s dream about tasting.
And I feel so lucky to have tasted things like Conterno Monfortino, which is the type of wine that you want to smell for three hours before you drink it.
When you have a wine like that, it makes you realize why collectors obsessively chase bottles, there’s something so romantic and intangible, and having a wine like that, you realize you’ll never have A wine that tastes the same at any moment in time ever again.
It’s just such a lucky experience.
Source: instagram.com/nomadica
Joe Winger:
I’m curious about how that experience inspired you to open Nomadica.
Kristin Olszewski:
My entry point into wine was always through farming. I majored in sustainable agriculture.
I was an avid farmer. I ran our community garden in college and was focused on permaculture. I lived in India and farmed for a while there.
Source: instagram.com/nomadica
And I always say great wine is made by great farmers, great wines made in the vineyard, not the cellar.
So when I was looking at starting Nomadica, that sustainability ethos, it was always my starting point, but I was really shocked when I found out how bad glass bottles are for the environment.
30% of glass is recycled in the US. The rest just goes into a landfill. It’s highly energy intensive to make, to ship, because it’s so heavy.
The fact is, most wine does not need to be in a glass bottle.
Yes, that Barolo I mentioned absolutely needs to be in a glass bottle. That needs to be aged for years before it even comes into its own.
But for a $20 – 30 bottle of wine that you’re going to pop open and drink it on a weeknight or on a not special weekend does not need to be in glass.
So that’s how we started.
Cans at 70 % reduction in carbon footprint. Our newly launched bag and box wine is almost a 90% reduction in carbon footprint.
Source: instagram.com/nomadica
Joe Winger:
I sampled your sparkling white, your white, your red and your rose, they were dangerously drinkable.
Can we talk about where the fruit is sourced from?
Kristin Olszewski:
Absolutely.
The name Nomadica is really a fun double entendre because you can take it wherever you want to go. Of course, cans and boxes can be found in places that bottles can’t.
We source our fruit from all over.
We’re truly a nomadic winery.
Our head winemaker spent time at some of the best wineries in California, like Eric Kent Cellars, which makes award winning Chardonnay and Pinot Noir, and also Kosta Brown.
Before that he spent 10 years doing vineyard management in California. So through Corey, we’ve really got a handle on some of the best fruit. A lot of our wine comes from Mendocino. A lot of our grapes come from Mendocino or Lodi. I’m such a Sonoma girly. Our winery is located in Sonoma, and so I always find myself drawn back to that region.
Source: instagram.com/nomadica
Joe Winger:
Are there any vineyards you’d recommend us touring when we come to Northern California?
Kristin Olszewski:
I think the Sonoma Coast is the best wine region in California. They’ve fought very hard to become designated as their own AVA, which is very important in terms of quality.
The oceanic influence, what we call a diurnal shift, the extreme temperature change between night and day, like Hirsch and Littorai.
I think if anyone ever wants to see proof in the pudding of what great farming can do, you need to go see Littorai.
Ted Lemon was one of the first Americans to ever be a winemaker in Burgundy and he brought all of his practices back, was one of the first people to practice biodynamic agriculture in California and really brought that style of farming onto a larger scale.
When you go visit his vineyards, it’s like teeming with life. You look next door at a conventionally farmed plot, which is just like dead and sad looking. And then you taste the wines and you’re just knocked on your butt because they’re so good.
Source: instagram.com/nomadica
Joe Winger:
Nomadica Wines has several varieties. White, Sparkling white, Rose, Red, Orange.
Can you walk us through the taste profiles of any of your favorites – what’s the aromas, what are the profiles?
Kristin Olszewski:
Something really cool about our wines is everything’s practicing organic. No pesticides, no synthetic fertilizers, all of our wines are fermented dry. Naturally zero grams of sugar per serving. They have nice fruit notes, but none of the wines are sweet.
Crushable bright flavor.
Across the gamut, our entire portfolio has a brightness and a freshness to it. All of our wines are like slightly aromatic because I love an aromatic variety, but part of the thought that we put behind the brand is that I wanted to take that sommelier curation and put it in the restaurant, on the retail shelf so that when you’re serving Nomadica at your home, at parties and the beach, 99% percent of people will love it.
I’m doing the work on the back end on blending, sourcing, creating these flavor profiles that’s really taking that wine experience, that decade plus of developing my own palette and giving it back to the consumer.
Source: instagram.com/nomadica
Joe Winger:
Are there any favorite wine and food pairings for you with your wines?
Kristin Olszewski:
I love an aperitif. Our sparkling rosé is definitely my favorite wine in our gamut. In a can you always have the perfect pour because sometimes you don’t want to open up an entire bottle of wine.
When we do that in my house, it usually gets drank. It doesn’t go back in the fridge.
Sometimes you just want a glass of sparkling. And I love that.
I love that with a charcuterie board and cheese. I also love Rose with green salads.
I think one of the best things about living where we live [Los Angeles] is we have the best produce on the planet.
I still run some wine programs in Los Angeles and I’m actually opening up a restaurant in Silver Lake next year, an Italian restaurant. Orange Wine is like the hottest trend.
I was doing the wine list at a restaurant in Hollywood called Gigi’s and I noticed I was selling more orange wine by the glass than all other colors combined, which was just mind blowing to me.
Source: instagram.com/nomadica
We made what I think is the best orange wine coming out of California.
There’s a lot of talk about natural wine, orange wine. They’re not all created equal. My winemaker and I tasted through my favorite Italian skin contact wines and decided on a really concrete flavor profile source.
My mother in law in Orange County is drinking her orange wine with her friends. So I really feel like I’ve achieved something. That with sushi is a mind blowing pairing.
Then our red. We found Teroldego growing in Northern California, which is a grape that’s indigenous to Northern Italy from the Alto Adige.
It’s really Alpine, like dark fruit, like a Zinfandel, but really refreshing and bright acidity and a little bit more tannin than a Zin [Zinfandel] has.
There’s a perception that we had to overcome about can and boxed wine. People think that it’s low quality.
Whenever I pour our red for somebody, the response is always, “Wow, oh my god, that’s so good.”
No matter your level of wine knowledge, you can see what I’m trying to do when you taste our red wines.
Source: instagram.com/nomadica
Joe Winger:
What’s next for you and Nomadica?
Kristin Olszewski:
Right now we’re in hardcore expansion mode. We were the first people to do fine wine and can, and I grew really slowly at my own pace.
I wanted to build the brand.
A lot of people just run to retail shelves and they want to be in every grocery store on the planet. I didn’t want that. I wanted to be, at the Four Seasons, at the Ritz Carlton, at music venues.
I wanted to be in places where people don’t typically expect to see wine in cans and boxes.
We are one of the highest velocity items at Whole Foods in our category.
We just launched all of our box wines at Total Wine in California, Texas, Florida, Colorado, and New York and got some really big plans for next year.
So keep your eyes peeled. People are about to see me everywhere.
That’s my goal.
Source: instagram.com/nomadica
Joe Winger:
Having a canned wine at some of these nicer hotels is a challenge.
What lesson did you learn by accomplishing that rather large challenge?
Kristin Olszewski:
That’s the best thing about how we’re positioned. Not only am I a sommelier, my VP of sales is a sommelier. My winemaker has an incredible reputation. Every person on my team comes from the wine industry and we have the best product.
When we’re sitting down and tasting with these buyers, these people that are in our industry. They recognize it. I always say taste out of a wine glass. Everything tastes better out of a wine glass. The second that they taste it, these are people who taste wine all the time and they taste a lot of bad wine.
So that has been amazing.
We’ve always had the industry behind us. It’s a huge differentiator for us. So I think it was slow build. Everything takes a lot more time than you think it will, which is I think the biggest lesson that I’ve taken away from this business over the last seven years.
But you got to build your brand first.
Joe Winger:
You seem like a deep-souled individual. Whether it’s wine or otherwise, is there an overall message that you want to share to inspire the audience?
Kristin Olszewski:
We are in a time where sustainability is more important than it ever has been. You can’t base your entire brand about it, but I think it’s an absolutely necessary component to any consumer product that’s coming out today.
One of my missions in life is to have that conversation about sustainability and have it with other brands because it needs to be convenient.
Otherwise, consumers will not buy it, care or participate or choose a sustainable option. That’s my big thing.
Joe Winger:
What are the best ways to follow your journey and to learn more about you?
Kristin Olszewski:
You can buy Nomadica online and our new rosé yuzu spritz, which is delicious at ExploreNomadica.com. And then our socials are at Nomadica on Instagram.
Bob Dylan’s Bourbon Feud: Heaven’s Door Kentucky vs Tennessee
Heaven’s Door Spirits, Bob Dylan’s highly awarded collection of super-premium American whiskeys, is turning up the heat on the age-old debate of which state, Tennessee or Kentucky, makes the best bourbon.
For as long as corn’s been cracked and stills have bubbled, Kentucky and Tennessee have been turning pristine limestone water and grains into a coveted amber elixir.
Heaven’s Door’s Great State Bourbon Debate rekindles the friendly feud
Heaven’s Door’s Great State Bourbon Debate rekindles the friendly feud between these two bourbon powerhouses, inviting whiskey lovers everywhere to put their palates to the test and voice their opinion.
Heaven’s Door sets itself apart as the first brand to offer both a Kentucky and Tennesseebourbon, giving fans a unique chance to compare.
The brand’s Kentucky Straight Bourbon, Ascension, and Tennessee Straight Bourbon, Revival, are made from high rye mash bills with grains largely sourced local to the distillery, and barreled at the same proof, yet yield vastly different taste profiles. Heaven’s Door invites you to level set, savor and decide which bourbon pleases your palate and wins your heart.
A Tale of Two Bourbons
Many folks mistakenly believe that bourbon can only be made in Kentucky, but the truth is, bourbon can be crafted anywhere in the U.S.
What makes an American whiskey a true bourbon is a special set of rules: it has to be made with at least 51% corn, distilled at a certain proof, and aged in new oak barrels.
Kentucky and Tennessee both have storied histories of producing excellent bourbon, with differences in water and climate producing distinct flavors.
Kentucky’s limestone water and Tennessee’s pure spring water are both famous for helping yeast thrive during fermentation.v
Differences in flavor profile come from the type and provenance of the grains used, the type of yeast used, water quality, the proof at distillation and the particular wood used to make oak barrel.
Even the location of the barrel warehouse, the circulation of air between the barrels being stored and where the barrels are within the warehouse (high up or near the bottom) all conspire to give impart flavor differences.
Heaven’s Door Kentucky Straight Bourbon, Ascension
Heaven’s Door Kentucky Straight Bourbon, Ascension, is a unique blend of two premium Kentucky straight bourbons aged for over five years and non-chill filtered, boasts warm and slightly sweeter notes of vanilla and baking spices. The limestone-filtered water of Kentucky, renowned for its purity, plays a key role in developing these rich flavors.
Heaven’s Door Tennessee Straight Bourbon, Revival
Heaven’s Door Tennessee Straight Bourbon, Revival, also aged for over five years and non-chill filtered, offers a drier profile with complex and sharp flavors. Unlike many Tennessee bourbons, Revival skips the “Lincoln County Process” – a charcoal filtering step – allowing the natural flavors of the local non-GMO grains to shine through, resulting in a lingering finish with hints of caramel, cinnamon, and nutmeg.
“We wanted to fan the flames of this old debate
between Kentucky and Tennessee bourbon
and showcase
our outstanding expressions of both styles.
We’re excited to hear what consumers think and how they experience these two classic bourbons.”
Alex Moore
Master Blender and COO
Heaven’s Door Spirit
Heaven’s Door marries art and craft in every bottle, drawing inspiration from Bob Dylan’s restless spirit to continually innovate. By sourcing non-GMO grains and honoring each state’s natural elements, the distinct character of each bourbon is evident in every sip.
Crown Royal and FORVR Mood Co-Founder, Jackie Aina, Partner to Release Limited-Edition Candle Inspired by Popular New Flavor Crown Royal Blackberry Flavored Whisky
Jackie Aina, from FORVR Mood, Partners with Crown Royal Blackberry Flavored Whisky
With bottles flying off the shelves nationwide, Crown Royal Blackberry Flavored Whisky has proven to be one of the brand’s most popular flavor offerings.
FlavRReport.com on YouTube
This is an innovative whisky blend deserving of a partner just as creative to kick off the summer. Jackie Aina, a well-respected creator and entrepreneur, whose brand, FORVR Mood, garnered a wait list of over 45,000 customers prior to its launch in 2020, was a natural choice for the brand.
Aina’s love for the new flavor inspired her curation of the limited-edition Crown Royal Blackberry x FORVR Mood candle.
Appropriately titled, Berry On Top, this delicious scent is crafted with notes of blackberry, complemented with whisky accord and vanilla.
Limited quantities of the candle will be available online at Forvrmood.com *while supplies last
This exclusive new scent will be unveiled at the Crown Royal Blackberry Stand!
The Crown Royal Blackberry Stand is an adult twist on your traditional lemonade stand , where creativity meets cocktails and spotlights business owners, via the collaboration with Jackie Aina and FORVR Mood.
With the entrepreneurial spirit of a traditional lemonade stand at its core, the Crown Royal Blackberry Stand will provide a platform for rising founders via the brand’s partnership with 501(c)(3) organization, Black Girl Ventures Foundation.
Attendees that visit the stand are invited to sip signature cocktails and shop the exclusive Berry on Top candle as they learn more about Crown Royal charity partner Black Girl Ventures Foundation.
Black Girl Ventures Foundation is an IRS § 501(c)(3) organization dedicated to providing underrepresented founders with access to community, capital, and capacity building to meet business milestones that lead to economic advancement through entrepreneurship.
Crown Royal’s partnership with FORVR Mood and Jackie Aina is rooted in the support of Black Girl Ventures Foundation.
To further their efforts, Crown Royal will be donating $50,000 to Black Girl Ventures Foundation from the Crown Royal Generosity Fund*, where half of the donation will support the BGV Pitch Program.
More information on the organization’s mission, programming, and ways to support the Black Girl Ventures community will be found at The Crown Royal Blackberry Stand.
“Our new Blackberry Flavored Whisky is one of our most flavorful yet!”
Hadley Schafer
VP of Crown Royal
“…It was important that we found the perfect partner to not only celebrate this exciting new release but also one whose passion for creativity and entrepreneurship aligned with our vision for The Crown Royal Blackberry Stand,” said Hadley Schafer, VP of Crown Royal. “This collaboration with Jackie Aina and FORVR Mood not only highlights this flavor profile in such a fun and unexpected way but also makes a meaningful impact by supporting the next generation of 21+ business owners.”
For more information about The Crown Royal Blackberry Stand featuring Crown Blackberry x FORVR Mood By Jackie Aina in Los Angeles on June 14th and 15th, and more juicy Crown Royal news visit @crownroyal on Instagram to sign up for the Crown Royal newsletter.
“Finding new ways to flex my creativity to craft something that I know my supporters will love is exciting for me,”
Jackie Aina
“So, when I was approached by Crown Royal for this partnership it was a no-brainer for me, especially after seeing all the hype for their new Blackberry Flavored Whisky and learning they’re supporting a cause close to my heart with Black Girl Ventures. I’m excited to partner with a brand that shares my values!”
Crown Royal Blackberry Whisky has an ABV of 35% and is available nationwide for a limited time at a suggested retail price of $26.99 for a 750mL bottle.
*Crown Royal Generosity Fund is a donor-advised fund, administered by Fairfield County’s Community Foundation, a nonprofit entity organized under IRC §501c3.
What Does Paris Order in Philly! She Brings Back The Cosmo with new Absolut x Paris Hilton Cosmo Collection
Absolut is officially announcing its brand partnership with artist and businesswoman Paris Hiltonand her next-gen media company, 11:11 Media, as two icons bring back the Cosmo in culture through a new drinkware line, music and events.
Absolut x Paris Hilton Cosmo Collection
As the Official Vodka of Coachella, Absolut and Paris gave fans an easter egg of the collaboration at the ultimate mixing grounds with her surprise appearance at the Absolut.LAND activation, and now, the Sliving Cosmo festival serve is getting a new drinkware glow up to enhance everyday happy hours.
Introducing the Absolut x Paris Hilton Cosmo Collection– an all-new blush pink Cosmo-inspired drinkware line available exclusively on Amazon starting today.
FlavRReport.com on YouTube
Building on Paris’ best-selling cookware line, the collection marks Paris’ first foray into drinkware that includes three styles of short-stemmed, hand-blown martini glasses available in a set of two ($29), as well as an insulated pink cocktail shaker with gold accents and a gold jigger ($25).
“From teaming up with Absolut
for my first live show last summer
through personal celebrations and professional events
this year, I’m so excited to announce my new drinkware line
designed to be enjoyed with an Absolut Cosmo,”
Paris Hilton
CEO of 11:11 Media
“Let’s live our best life this summer by bringing the Cosmo back – whether entertaining at home or at one of my upcoming shows.”
Crafted using Absolut Citron with its fresh, real citrus flavor, the Absolut Cosmo is a light and refreshing cocktail that can be sipped casually at home, yet sophisticated enough to be at the center of any event.
Absolut Citron is part of the history and culture of the Cosmo going back to the ’80s, and now decades later, this cocktail continues to be an icon. While you can make the Cosmo with different flavors of Absolut like Wild Berri or Watermelon as a versatile cocktail, the classic is made with Absolut Citron.
“The Absolut Cosmo is an iconic cocktail for a reason, and with its latest resurgence, we’re thrilled to be partnered with Paris Hilton to bring the timeless allure of the cocktail to life through this new drinkware collection,” said Matt Foley, VP of Marketing, Absolut. “As a brand born to mix, Absolut looks forward to bringing people together this summer over Cosmo-inspired celebrations.”
To purchase the Absolut x Paris Hilton Cosmo Collection and learn more about Cosmo recipes, please visit www.absolut.com/en-us/Cosmo and follow @AbsolutUS.
ABSOLUT SLIVING COSMO 1 1/2 Parts Absolut Citron 3/4 Part Triple Sec 3/4 Part Cranberry Juice 3/4 Part Lime Garnish with orange twist Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a cocktail glass. Garnish with an orange zest twist.
ABOUT PERNOD RICARD USA Pernod Ricard USA is the premium spirits and wine company in the U.S., and the largest subsidiary of Paris, France-based Pernod Ricard SA., the world’s second largest spirits and wine company.
Pernod Ricard employs approximately 19,000 people worldwide, is listed on Euronext (Ticker: RI) and is part of the CAC 40 index.
The company’s leading spirits include such prestigious brands as Absolut Vodka, Avión Tequila, Chivas Regal Scotch Whisky, The Glenlivet Single Malt Scotch Whisky, Jameson Irish Whiskey, Kahlúa Liqueur, Malibu, Martell Cognac, Olmeca Altos Tequila, Beefeater Gin, Del Maguey Single Village Mezcal, Código Tequila, Monkey 47 Gin, Seagram’s Extra Dry Gin, Malfy Gin, Hiram Walker Liqueurs, Midleton Irish Whiskey, Redbreast Irish Whiskey, Aberlour Single Malt Scotch Whisky, Lillet, Jefferson’s Bourbon, TX Whiskey, Smooth Ambler Whiskey, Rabbit Hole Whiskey, Pernod and Ricard; such superior wines as Jacob’s Creek, Kenwood Vineyards, Campo Viejo and Brancott Estate; and such exquisite champagnes and sparkling wines as Perrier-Jouët Champagne, G.H. Mumm Champagne and Mumm Napa sparkling wines.
Pernod Ricard USA is headquartered in New York, New York, and has more than 1,000 employees across the country.
As “creators of conviviality,” we are committed to sustainable and responsible business practices in service of our customers, consumers, employees and the planet. Pernod Ricard USA urges all adults to consume its products responsibly and has an active program to promote responsible drinking.
ABOUT 11:11 MEDIA 11:11 Media is a global, next-gen entertainment company at the center of pop culture – connecting content, community, and commerce – founded by Paris Hilton and entertainment industry veteran Bruce Gersh in 2021.
The company spans a broad array of businesses including film, TV, audio, music, books, consumer products, digital and web3, with passion points around lifestyle, fashion, beauty, wellness, art, travel and more. Elevating brands, building communities, and driving social impact through the power of storytelling, experiences, and products is the core mission of 11:11 Media.
Philly Cocktails! Now Madre Mezcal offers a Gateway to a Better Taste
Today’s conversation is with Ryan Fleming from Madre Mezcal. The LA nightlife veteran reveals his time working behind the bar in some of Southern California’s hottest spots, as well as the inspiration that got him to travel to Mexico, discovering Mezcal.
The aroma, flavors, science and food pairings for Mezcal.
Love Tequila? Discover the Gateway to better taste with Madre Mezcal’s Ryan Fleming
This conversation has been edited for length and clarity. For the full, unedited conversation, visit our YouTube Channel.
“…I’ve been a big Mezcal lover before I ever sold it…”
Joe Winger: Can you share the behind the scenes or how the brand itself was created?
Ryan Fleming: I’ve been a big Mezcal lover before I ever even sold it or made a dollar doing that. So I got to actually meet Ron Cooper, who is the legend that started the Del Maguey label back in 2011.
I got to drink rabbit Pachuca with him and all these other amazing things. The reason I bring him up is he’s a kind of one of the people that we look up to, how to sustainably bring a brand and how to create culture that crosses boundaries in a sense.
He has a beautiful book that I recommend anyone to read if you haven’t read Ron Cooper’s book.
But we share a similar story. One of our founding partners, Tony Farfalla and one of my good friends, Stefan Tony’s an artist and he was literally traveling through Oaxaca doing documentaries and embracing the art and culture. He happened to meet Jose Morales, which is the first family we ever worked with.
If you have original bottles of Madre [Mezcal] before the labels have changed, it used to say Jose’s name on the bottle.
So Tony was bringing bottles back to Brooklyn in plastic water bottles and it snowballed. His friends in Brooklyn were like, this stuff’s great. Started out in plastic water bottles in 2014. I think it was 2016 when our first glass bottles actually came by and we became like of a more legit brand and company. But it started with Tony and Stefan; and they brought on our CEO and COO, Chris and Davide.
Chris actually is one of the founding driving forces in the electronic scene in the 90s in Europe. Chris comes from a very artistic, music based background. Then he went on to work for some bigger alcohol brands in the vodka world.
Davide, who is our COO, my direct boss, who I love, is Italian and his whole family built furniture and he got his big break by importing and bringing furniture over [to the United States]. He also works with a beautiful high end apparel line.
“…everyone has a very unique artistic background, which really reflects the brand and the label…”
So everyone has a very unique artistic background, which really reflects the brand and the label. Just not wanting to make a quick buck and actually make something we can stand behind and believe in.
As the families now blossom into four, we use three: the Vasquez family, the Blas family and the Morales family are our three main producers for our red and black label, which most people are familiar with.
We just brought in Moises and he’s actually from Santa Catarina Minas. That’s a little town where all they really make is their production. It’s a town known for nothing but clay pot distillation. So if you actually use a copper pot in, in Manera and Santa Caterina Minas, you’re looked at as what are you doing? That’s not what we do here.
He’s our last and newest producer and he may be the most cowboy of them all, and he’s my favorite.
When you get to Tlaxcala, you have to walk over like a little rope bridge over like a river and stuff into the hills of Minas to see his production, and he’s got his grandfather’s old still, and he’s got his mom’s little kitchen that he wants to reopen, and it’s like a restaurant. But if you and I were to look at it, it just looks like a backyard set of tables and chairs with a cooking center.
No, this is a restaurant for the village. It’s really beautiful down in Minas. I recommend everyone, if you get a chance to go down there, it felt like the jungles in Costa Rica, cause it’s up near the hills and it’s just so green and lush up there.
“…I’ve been working in the alcohol industry for almost 15 years …”
Joe Winger:What got you down there? Was it for a vacation or for Mezcal?
Ryan Fleming:
So I’ve been working in the alcohol industry for almost 15 years and I worked for the Houston Hospitality Group for over a decade, helping run programs and menus. I worked for a couple other restaurants, but I used to work for Stillhouse Whiskey, which many people remember the terrible flavored moonshine in a gas can.
Yeah I actually sold that. I did pretty well, there was always one flavor that someone loved. I had the mint chocolate chip and I would keep it in the freezer to take care of my sweet tooth when I didn’t have ice cream. So that’s how it started.
My buddy, Stefan, who’s one of the founding partners goes, “Hey, we got this Mezcal company.” I was just basically consulting for free lunches.
One day he goes, do you want to go to Oaxaca? And I went, absolutely.
I familiar with going down to Mexico city, but I’d never been as far South as Oaxaca. So I jumped at the chance.
[Meanwhile] we all got an email from Stillhouse saying “Hey, I know things are being shaken up right now, but trust me, everything’s fine. Don’t worry about it.”
That weekend, apparently the whole team got laid off, but I didn’t get the email untll I came home Monday. They’re saying, “Ryan, are you going to be okay? Do you need help finding work?”
So I went down to Oaxaca, met the families, broke bread with Jose Morales, got to meet his mother who blessed the roast and cooked us dinner. They offered me a job.
That was started my journey about six years ago with Madre [Mezcal ]and I’ve been with him since.
Fleming motions to tattoos on his arms and hands.
Discovering Madre Mezcal
I have it tattooed on my hand right here. I have it tattooed on my palm right here. And I think I have another one on the inside of my leg too. We do tasting events and we’ll have pop up tattoo artists all the time.
Tequila vs Madre Mezcal
Joe Winger:
You mentioned the tastings and the education. Are there quick lessons that you teach the most often?
Ryan Fleming:
Basic production, culture, financial, environmental and economic sustainability.
I don’t think people understand that Oaxaca is the second poorest state in Mexico. Everyone thinks the Mezcal boom must be bringing so many jobs, but it really only affects about 20 – 40,000 people that live in Oaxaca for the production,
Mezcal is great because it does bring some financial sustainability to the families. Jose started off driving a taxi to pay his bills and now he’s making Mezcal in his family’s tradition. His whole family, his cousin, his uncles, they all make Mezcal for a living now.
There’s so much culture behind it. Even the old argument of did the Spanish bring over copper stills and that started distillation or does it go back to the Aztecs and Mayans? Because they found distillate and pottery from 3000 years ago. It’s those little nuances.
People really like to talk about the environmental, but giving back to the people down there by not just buying product, but giving them some ownership, which Madre does do, so that everyone has a little bit of skin in the game.
So I think Sustainability, whether it’s environmental, economical, cultural, and production. Those are the things I really like to talk about.
Joe Winger:What is the basic difference between mezcal and tequila? Or is it more complicated?
Ryan Fleming:
You could say production techniques, additives, mass production are probably the three biggest differences.
Tequila can only be made with one agave. It’s a blue weber. Mezcal can be made with the other 47-ish varietals, and that number is always fluctuating, based on classification and family genius.
Production is the big one. Tequila is made in massive factories and made with either chemicals or steam for the most part.
Whereas mezcal is actually made by hand, roasted in an earthen oven. The biggest thing that separates Tequila and Mezcal is the 1% additive rule.
Tequila can have up to 1% by volume additives, and they don’t have to tell you. That’s why certain large brands will say 100% Agave, but it’s full of additives, because it doesn’t take much with modern chemistry. Just a couple drops of glycerin or vanilla extract to change the flavor and hide all the nuances.
Mezcal can’t have any additives by law.
Joe Winger:Can we walk through the roles and responsibilities between the families that produce Madre Mezcal?
Ryan Fleming:
Yeah, the four families. Let’s start with Jose Morales. Him and his brother both make mezcal. Now they produce for us in the US exclusively. We encourage all of our families to continue making mezcal to trade. They use it for a local economy.
Every time I go down there, [their operation is growing]. When they started, they had three stills. Now there’s 12 up and running and they have solar power. It’s just so crazy to see how much the transformation has happened.
The original recipe, the blend of cuishe and espadine at 90 proof, that’s his family’s recipe. So we expanded that and we brought on Carlos Blas and the Vasquez family. Unfortunately, Natalio the father passed away a couple of years ago.
His daughters are now producing in the family’s tradition and we take whatever we can from them.
But what we do, that’s a little bit different is, we started out when it was just Jose, he was making the blend himself. Now we have them make the espadine and the cuishe separately.
All three families are part of the process. Sometimes we just get cuiche from Jose. Sometimes Carlos makes all the espadine, but Carlos is like a master blender.
We blend a cold style like Scotch does. Even though it’s not the most traditional way, all the distillation and process is as true as it can be.
But by blending post distillation allows us to keep consistency, which was a huge problem because every batch with your wild fermentation, your wild yeast and all these beautiful nuances, it’ll be inconsistent as you grow as a brand. It was hard for us to keep consistency.
But by blending multiple terroirs and three different families’ production, we can keep a consistent product that tastes the same as well as expanding and bringing on more families to help instead of just going to a large factory house and not making what I would call “traditional Mezcal.”
Joe Winger:So focusing on your background, you mentioned that you’ve been a bartender in the LA nightlife. Any memorable adventures or lessons you can share?
Ryan Fleming:
There are some stories I could tell that I probably don’t want to share publicly. But there are some amazing stories I can tell.
One of the oddest experiences I’ve ever had, I worked at Good Times at Davey Wayne’s, which is one of the most famous bars in the Hollywood nightlife in the past decade.
Paul McCartney showed up at our door.
But because our staff is younger and our door guys are a little bit younger, they thought it was an old weird British man that just showed up and they turned Paul McCartney away from the door.
‘Holy crap, is that Paul McCartney’?
He was like, do you know who I am? The guys [were like] ”We don’t care.” Like straight up, blowing Paul McCartney off. One of our managers came out and was like, ‘Holy crap, is that Paul McCartney’? And they’re like, wait, the guy from the Beatles?!
My manager ran out, “Please come back,” and Paul had a great time at the bar. We got him a special little area to sit down. It was a packed Saturday. It’s not a nightclub where we have gated off [areas]. Even if you reserve a table, people are inches away from you where you’re sitting at your table.
Justin Bieber showed up one time and everyone went nuts. He comes in, walks around, does a loop, comes out and goes, “I thought this was a hip hop club.” and just left.
It was a 1970s themed bar and we played nothing but 70s music.
The dichotomy between the two different generations and to see them all melt into one location was one of the coolest things about working at that bar.
Joe Winger:It’s so crowded because it’s so popular. The Houston Brothers always do such a good job.
Ryan Fleming:
Yeah. The cocktails are still really good too. For as much volume as we used to do there, the biggest thing is how can I make a really beautiful cocktail that’s still cost effective and doesn’t take 12 steps. We got really good at batching stuff and figuring out how to infuse things. Luckily our back of house was just the most amazing. Mariano is the best barback I’ve ever had in my whole life. He’s still there.
He is just a workhorse that got all the infusions. He would cook, he would infuse all of our products and he was just great. Even if we just did a jalapeno infusion on our tequila, if it got too spicy, he could break down the ratio and water it down with more products so that we could keep the spice level approachable.
Joe Winger:
What is the secret to high quantity yet high value cocktails?
Ryan Fleming:
Batching is definitely the way to do it. Any of your alcohols that are shelf stable, you want to put all of those in the proper ratios in a bottle.
Instead of grabbing a modifier and your base spirit and another modifier, you’re grabbing one bottle with a special tape at the bottom, so you know which cocktail it goes to and then all your fresh stuff.
You can’t batch the fresh stuff. It has to be separated because you put citrus in something and it goes bad in three days. Now the whole batch is bad. So keeping your fresh stuff separated.
Joe Winger: Back to Madre Mezcal. Obviously the bottles themselves are where all the power is. So let’s talk about labels and taste profiles.
Ryan Fleming:
People love our labels. Our branding is top notch. It’s one of the first compliments we always get. “Oh my God, I love your branding.”
Madre Mezcal Artesanal
Looked at Oaxacan culture and some other like medieval culture and combined the art from the two.
As far as the red label it’s the woman on the bull. It’s a really beautiful message of Mother Earth coming down and starting to share humanity and move across the world to plants and spread love. That’s why she’s on the bull. It’s the combination of animal, Mother Earth, and humans.
Madre Mezcal Espandin
The black label is a beautiful logo of a woman on the ground. She’s planting and spreading the seed of life that gives us agave and flowers and fruit and vegetables and everything else.
Madre Mezcal Ancestral
The ancestral is this beautiful clay bottle with old clay vessels from Greece that carried wine with the fluid coming out and it’s supposed to celebrate the ancestral way of making mezcal and clay pots and clay distillation.
I always love telling the story of people who say mezcal is not supposed to be aged, which is a true-ish statement in my opinion. But back in the day, everything got transferred in barrels. So Mezcal would accidentally get aged in barrels because it would travel from town to town on horseback after the product was made.
So the idea that Mezcal was never aged is it wasn’t aged on purpose.
Mezcal was accidentally aged in wood. The traditional way that people would age Mezcal is in glass and they would hide it underground.
I always tell people, if you have a beautiful bottle of Mezcal, you should open it and take it out and put a wine cork in it, or at least crack the bottle and get some air because it really lets alcohol open up and aerate.
Mezcal benefits from a resting period. Pouring it in a nice open glass, like a snifter or a wine glass, letting it sit for about 5-10 minutes will really open it up.
Madre Mezcal tasting notes
Madre is designed to be less smoky. I really hate the term smoky. I like the word roasted because what you’re tasting is like barbeque.
You’re tasting the roasting of the agave and the charcoaling and the burning of the outside agave which will affect the sugars, the caramelization.
Madre really was designed to be a more approachable mezcal. We call ourselves ”The gateway to the category.”
We want to bring people from tequila over to Mezcal so you can explore what agave spirits also have to offer.
It’s bright, clean, and smooth. I always compare it to a really nice, made tequila.
Our Espadine is actually a close cousin of [tequila’s] Blue Weber. It tastes really bright, clean and smooth. But you’re going to get some of that minerality and smoke in the end.
Like easy drinking with some earthy aromas.
Joe Winger:That night when I met you, what you handed me was my first taste of the night. I love that it was so pure and smooth. It didn’t clog up my mouth for the rest of the night.
Ryan Fleming:
I’m like you. I want to have 2-3 cocktails a night. Not just one and my palette’s done.
Our Espadine to me is a 2-3 second palette. It clears up and you get like a breath and it’s fading. Our Ensemble goes on for 10- 12 seconds. From sweet vanilla to chocolate to mineral and then to smoke. Then the smoke fades and you get just a really beautiful, crisp. It’s viscous. You can feel the oil in your mouth when you swirl it around and it makes the best Negroni.
Joe Winger:Let’s talk about food pairings.
Ryan Fleming:
I want to know if this caught you off guard, but it’s Italian food.
Very rich foods. These beautiful Mezcals are light and almost floral and fragrant, It cuts through the richness and creaminess of food.
That’s why mezcal and chocolate are consistently paired together, but that was just way too easy. There’s always mezcal chocolate pairings, but like a really nice Italian dish, something creamy and rich, like an Alfredo or a really well done piece of pizza, like a margarita or a white sauce pizza.
“…I want to know if this caught you off guard, but…”
We are working on doing some [pizza] pairings with some places in LA. Do a different slice of pizza with three different cocktails of Madre and then have a tasting at the end.
Chocolate has a big part of Oaxaca too. You can’t not have some chocolate and mezcal at the end of the night.
Espresso martinis are so hot again right now. Try making one with mezcal instead of vodka and just [see] how coffee helps open up the agave and the notes, and you’re going to get so much more going on in your cocktail.
If you pair a nice espresso martini with beautiful, dark chocolate from Oaxaca. That is your final cocktail at the end of the night, it won’t let you down.
Joe Winger:You mentioned replacing Mezcal with vodka in a martini, are there any traditional or more common cocktails we should also try replacing Mezcal in?
Ryan Fleming:
When I tell you this, it may blow your mind. Most gin cocktails are a little bit better with Mezcal.
There are certain times you need botanicals, but a lot of really good classic gin cocktails, if you sub them for Mezcal, are absolutely fantastic.
Joe Winger:I’m shocked because most gins have such unique aromatics.
Ryan Fleming:
Which Mezcal has so many of those same unique terpenes going on that it changes the cocktail, but it works.
So instead of having botanicals, you have all these beautiful vegetal and mineral notes that just come from agaves.
Joe Winger:What are the biggest misconceptions in the world of Mezcal?
Ryan Fleming:
A lot of people have a misconception, especially on the trade side, that we have grown exponentially. It’s been a lot of hard work. People think we have this massive team behind us. There’s less than 20 of us on the whole team. That includes our team down in Oaxaca, who watches over manufacturing and production for us down there.
We don’t have an office. We have a little tiny apartment in Venice for meetings.
A lot of people don’t understand the hard work that goes into creating a small brand. It’s just a lot of people working hard to create beautiful Mezcal, especially the families.
People [unfairly comparing it to] tequila. What do you mean, we can’t get more? Why is it so expensive? We have people going out hand collecting wild agaves and harvesting espadine. All of that is hand cut, hand chopped. I’ve hand cut agaves with the families.
None of this is industrialized or mechanized like tequila.
Appreciate every drop of mezcal you have, because someone put a lot of love and labor into it.
Joe Winger:Ryan, as we wrap up, let’s talk about where can learn more about Madre Mezcal?
Ryan Fleming:
We have a beautiful Instagram. Madremezcal.com is our website.
We also have this Instagram called mezcal. Learning and it’s a little short videos and little blurbs to talk about production, families, history, and culture. It is focused on Madre, but it’s not just Madre, it’s Mezcal as a whole.
If you want to know more about our families who produce, where it’s made, you can find all that information on madremezgal. com.
Our bottles are in most of your nicer bottle shops, liquor stores. In California, we’re lucky enough to be in Trader Joe’s for the Espadine and Whole Foods has our Ensemble.
If you can’t find it, go to madremezcal.com and we ship bottles to almost every state in the U S.
We’re in nine countries, too. Australia. All over Europe, Costa Rica. We’re working on Japan and South Korea as well. So I’m just excited to see the culture of mezcal just expand beyond just America and see how excited because I, when I talk to people that are in London or, people in Australia, and they’re so excited about the idea of being able to get mezcal.
Joe Winger: What is the future for Madre?
Ryan Fleming:I can’t tell you about the big one.
But, [exciting things for] our Ancestral, which is pretty new and every batch of that’s going to be hand numbered and labeled.
We’re going to start doing small batch productions that will be very limited. Then the desert waters, which we have ready for summer.
Philly loves cocktails, Bring the magic home? Bark and Barware Shows You How with Cocktail Smoker
Bark and Barware enters the cocktail market with their premium cocktail smoker, including 6 flavors.
Bark and Barware’s Harel Levy
Today, Bark and Barware’s Harel Levy joins us for a conversation about cocktails, creating your long-lasting drinking crew, picking the right flavors, the perfect pairings and more!
The below conversation has been edited for length and clarity. Find the full conversation at our YouTube channel.
Joe Winger: Can you tell us a little bit about your story? And what inspired you to create this cocktail smoker kit?
Harel Levy: I’ve been an entrepreneur for the last seven years. While there are no mistakes, I actually found [the cocktail smoker] by mistake. I was planning to buy something for my Dad. I usually won’t give something if it’s not 100%. So I’d rather not give a gift that I don’t really like. Because I really care about what the recipient is going to feel.
“I really love the idea of cocktail smoking kits. […] It’s another tool to have a great night.
I don’t want to give something cheap, because if you really love someone, you really want to make sure that everything is spot on, right?
Even on yourself, you will be more forgiven in terms of what you buy than someone else.
I really love the idea of cocktail smoking kits. It’s not that it’s only cool and it’s a great addition to having those nights with friends, with family. It’s another tool to have a great night.
I went to Amazon and I saw there is no one who actually sells it in a premium, wooden box. And with many flavors. I talked with [my company’s] CEO about it, what’s missing here.
Bark & Barware’s Smoker Kit
We came up with a wooden box. It came from my passion to give something that looks good.
For almost a year, we went back and forth with factories. The smoke. The flavor. Details with the box.
When we released it, we were very happy. We knew my criteria. If I can give it to my Dad, not being afraid he’s not going to like it. Then I know that other people are also going to enjoy it because I have high standards for giving a gift to someone that I love. That’s how we came up with the product and the product.
The second thing we are planning is to bring a mixologist, make it a more holistic experience.
Extend the journey with our customers, give them cocktails, give them recipes, give them ideas, The journey doesn’t end when the transaction happens for us. We want to continue to build trust and serve our customers.
Joe Winger: You have a very comprehensive website. Can you walk us through your Cocktail Smoker Kit? When we buy it what do we get?
Harel Levy: There are six different chip flavors, the culinary torch, the smoke lid. Ice tongs, whiskey stones. Unfortunately, we don’t include butane [gas for the torch] because shipping is very heavily regulated,
“In every smoker kit you get six different chip flavors, the culinary torch, the smoke lid. Ice tongs, whiskey stones.”
We have six flavors: cherry, oak, pear, maple, hickory and apple. Our plan is to listen to our customers and come up with new flavors based on what they ask for. It’s not a one-time product release. We’re going to offer refills, extensions, more.
Each taste is very delicate. The world of wine, flavor, alcohol is so wide and you can get very specific sometimes. When you do get specific, you get the best results, right?
Joe Winger: Has there been one or two major lessons you’ve learned?
Harel Levy: Initially we had more flavors. After we gave out samples and heard about which flavors were the favorite, we removed some.
Joe Winger: You mentioned flavor pairing. What’s your favorite cocktail pairing?
Harel Levy: It’s a tough question because taste is something that is extremely subjective.
We usually put it with scotch. That’s our personal preference. Our customers get very creative with their ideas. That’s why we initially started with those six flavors. But listening to customer feedback, it’s going to grow and change.
Joe Winger: Over a year of research and development, were there any unexpected surprises?
Harel Levy: A lot of people agreed with me on the wooden box. People started asking for smoke refills. They’re going through the smoke faster than I thought. When we launched, I was expecting this to be used for special occasions. But people are using it every week, all the time.
Joe Winger: In the past few weeks, I’ve been in Los Angeles, Brooklyn, New York, Philadelphia. All those places have bars where they’re serving smoked drinks. Now people want to have that experience at home.
Harel Levy: That’s going to make you the hero of the party. You’re the one who brings the cool stuff. I always like to do that.
We really advise [anyone trying this] to taste all of the flavors. Not just one or two. The spectrum of what flavors someone likes or doesn’t like is very wide. You’re probably going to really like 1-2 [of the flavors], and less like the others.
Those 1-2 that you really like, we’re going to offer you refills.
When I host friends [at my house], I drink scotch and it goes well with cherry.
But it’s like a game. You try a lot of things. You find out something that you’re really going to love.
“That’s going to make you the hero of the party. You’re the one who brings the cool stuff.”
Joe Winger: This first kit is a starter kit or a sampler kit. I get those six flavors and I get to decide, “Oh my gosh, I really like this one. Now I need a refill.”
Harel Levy: Exactly. It’s exciting me on a personal level because I’m curious […]. What’s going to make people upgrade a scotch that costs hundreds of dollars?
I can play with the flavor. That will upgrade an experience for the end customer cost hundreds of dollars. I did my part, right? And for them, they’re going to be over the moon. They’re going to be super happy. It’s just going to become one of their routine.
“What’s going to make people upgrade a scotch that costs hundreds of dollars?”
Joe Winger: There are smoking kits all over the place. Dozens of competitors on Amazon. Why should someone choose Bark and Barware?
Harel Levy:It’s the full experience that we offer. It starts with the package. Then the flavors. Most of our competitors offer four, we offer six. We tasted all of the competitors and our flavor is better. Otherwise I would not have released the product.
Our post-purchase [experience] the recipes. We’re working with a mixologist to just create a mini course to go with the kit, go with specific drinks. Customers are going to have access to all of it. How do I mix it? What should I mix it with?
Joe Winger: What does the future of the brand look like?
Harel Levy: We’re planning to release big packages [re-fills] of each flavor. Second thing is the mini courses. We really want to inspire because that’s fun.
The process of drinking with friends, the process of smoking. It’s a fun process. You sit on your balcony, with friends, you open a bottle of wine as well. That’s a fun process.
Our goal is to inspire. Someone [will realize they] like a specific cocktail. We will give them all of the information on how to make it, how to mix it, then we earn a customer for life.
Joe Winger: You mentioned picking a cocktail is like picking a favorite kid. It’s so hard to do. What is your favorite cocktail to use with your smoker?
Harel Levy: Yeah, so that’s a great question. I like the combination of the apple and scotch.
Joe Winger: Because you’re a foodie, are there any specific cocktail and food pairings that you really enjoy with any of your specific flavors?
Harel Levy: My favorite is having an apple flavored scotch with a ribeye. Someone I work with loves the hickory flavor. That’s the beauty of this world, every person has their unique taste.
Bark and Barware enters the cocktail market with their premium cocktail smoker, including 6 flavors.
Bark and Barware’s Harel Levy
Today, Bark and Barware’s Harel Levy joins us for a conversation about cocktails, creating your long-lasting drinking crew, picking the right flavors, the perfect pairings and more!
The below conversation has been edited for length and clarity. Find the full conversation at our YouTube channel.
Joe Winger: Can you tell us a little bit about your story? And what inspired you to create this cocktail smoker kit?
Harel Levy: I’ve been an entrepreneur for the last seven years. While there are no mistakes, I actually found [the cocktail smoker] by mistake. I was planning to buy something for my Dad. I usually won’t give something if it’s not 100%. So I’d rather not give a gift that I don’t really like. Because I really care about what the recipient is going to feel.
“I really love the idea of cocktail smoking kits. […] It’s another tool to have a great night.
I don’t want to give something cheap, because if you really love someone, you really want to make sure that everything is spot on, right?
Even on yourself, you will be more forgiven in terms of what you buy than someone else.
I really love the idea of cocktail smoking kits. It’s not that it’s only cool and it’s a great addition to having those nights with friends, with family. It’s another tool to have a great night.
I went to Amazon and I saw there is no one who actually sells it in a premium, wooden box. And with many flavors. I talked with [my company’s] CEO about it, what’s missing here.
Bark & Barware’s Smoker Kit
We came up with a wooden box. It came from my passion to give something that looks good.
For almost a year, we went back and forth with factories. The smoke. The flavor. Details with the box.
When we released it, we were very happy. We knew my criteria. If I can give it to my Dad, not being afraid he’s not going to like it. Then I know that other people are also going to enjoy it because I have high standards for giving a gift to someone that I love. That’s how we came up with the product and the product.
The second thing we are planning is to bring a mixologist, make it a more holistic experience.
Extend the journey with our customers, give them cocktails, give them recipes, give them ideas, The journey doesn’t end when the transaction happens for us. We want to continue to build trust and serve our customers.
Joe Winger: You have a very comprehensive website. Can you walk us through your Cocktail Smoker Kit? When we buy it what do we get?
Harel Levy: There are six different chip flavors, the culinary torch, the smoke lid. Ice tongs, whiskey stones. Unfortunately, we don’t include butane [gas for the torch] because shipping is very heavily regulated,
“In every smoker kit you get six different chip flavors, the culinary torch, the smoke lid. Ice tongs, whiskey stones.”
We have six flavors: cherry, oak, pear, maple, hickory and apple. Our plan is to listen to our customers and come up with new flavors based on what they ask for. It’s not a one-time product release. We’re going to offer refills, extensions, more.
Each taste is very delicate. The world of wine, flavor, alcohol is so wide and you can get very specific sometimes. When you do get specific, you get the best results, right?
Joe Winger: Has there been one or two major lessons you’ve learned?
Harel Levy: Initially we had more flavors. After we gave out samples and heard about which flavors were the favorite, we removed some.
Joe Winger: You mentioned flavor pairing. What’s your favorite cocktail pairing?
Harel Levy: It’s a tough question because taste is something that is extremely subjective.
We usually put it with scotch. That’s our personal preference. Our customers get very creative with their ideas. That’s why we initially started with those six flavors. But listening to customer feedback, it’s going to grow and change.
Joe Winger: Over a year of research and development, were there any unexpected surprises?
Harel Levy: A lot of people agreed with me on the wooden box. People started asking for smoke refills. They’re going through the smoke faster than I thought. When we launched, I was expecting this to be used for special occasions. But people are using it every week, all the time.
Joe Winger: In the past few weeks, I’ve been in Los Angeles, Brooklyn, New York, Philadelphia. All those places have bars where they’re serving smoked drinks. Now people want to have that experience at home.
Harel Levy: That’s going to make you the hero of the party. You’re the one who brings the cool stuff. I always like to do that.
We really advise [anyone trying this] to taste all of the flavors. Not just one or two. The spectrum of what flavors someone likes or doesn’t like is very wide. You’re probably going to really like 1-2 [of the flavors], and less like the others.
Those 1-2 that you really like, we’re going to offer you refills.
When I host friends [at my house], I drink scotch and it goes well with cherry.
But it’s like a game. You try a lot of things. You find out something that you’re really going to love.
“That’s going to make you the hero of the party. You’re the one who brings the cool stuff.”
Joe Winger: This first kit is a starter kit or a sampler kit. I get those six flavors and I get to decide, “Oh my gosh, I really like this one. Now I need a refill.”
Harel Levy: Exactly. It’s exciting me on a personal level because I’m curious […]. What’s going to make people upgrade a scotch that costs hundreds of dollars?
I can play with the flavor. That will upgrade an experience for the end customer cost hundreds of dollars. I did my part, right? And for them, they’re going to be over the moon. They’re going to be super happy. It’s just going to become one of their routine.
“What’s going to make people upgrade a scotch that costs hundreds of dollars?”
Joe Winger: There are smoking kits all over the place. Dozens of competitors on Amazon. Why should someone choose Bark and Barware?
Harel Levy:It’s the full experience that we offer. It starts with the package. Then the flavors. Most of our competitors offer four, we offer six. We tasted all of the competitors and our flavor is better. Otherwise I would not have released the product.
Our post-purchase [experience] the recipes. We’re working with a mixologist to just create a mini course to go with the kit, go with specific drinks. Customers are going to have access to all of it. How do I mix it? What should I mix it with?
Joe Winger: What does the future of the brand look like?
Harel Levy: We’re planning to release big packages [re-fills] of each flavor. Second thing is the mini courses. We really want to inspire because that’s fun.
The process of drinking with friends, the process of smoking. It’s a fun process. You sit on your balcony, with friends, you open a bottle of wine as well. That’s a fun process.
Our goal is to inspire. Someone [will realize they] like a specific cocktail. We will give them all of the information on how to make it, how to mix it, then we earn a customer for life.
Joe Winger: You mentioned picking a cocktail is like picking a favorite kid. It’s so hard to do. What is your favorite cocktail to use with your smoker?
Harel Levy: Yeah, so that’s a great question. I like the combination of the apple and scotch.
Joe Winger: Because you’re a foodie, are there any specific cocktail and food pairings that you really enjoy with any of your specific flavors?
Harel Levy: My favorite is having an apple flavored scotch with a ribeye. Someone I work with loves the hickory flavor. That’s the beauty of this world, every person has their unique taste.
Dough Ball‘s newest launch, Birthday Cake Whiskey, is a snackable reminder that you can have your cake and drink it, too!
The fastest-growing, top 12 flavored whiskey brand in the U.S.* first crashed the flavored whiskey category in August 2021, with an award-winning Cookie Dough Whiskey that national media publications have crowned “the best of class flavored whiskey.”
Due to the continued consumer demand for flavored whiskey and rapid success in its first year, Dough Ball is expanding its decadent flavor portfolio with a new and innovative Birthday Cake Whiskey. Blending the mouthwatering nostalgia of sprinkled vanilla cake with a smooth, medium-bodied, 70-proof whiskey, Birthday Cake is perfectly crafted for indulgent cocktails, creamy birthday cake shots and celebrations.
“At Dough Ball,
we’re all about creating fun and innovative whiskeys
that push the boundaries on flavor.
We think we have accomplished that with Birthday Cake,”
Joey Parris, Chief Marketing Officer at Patco Brands
“It’s delicious, nostalgic and makes you feel like every day is your birthday.”
Within a year of launch, Dough Ball Whiskey expanded into over 30 states, becoming the fastest-growing flavored whiskey brand and winner of over a dozen awards, including the Bartender Spirits Awards, SIP Awards, San Francisco World Spirits Competition and more.
“It’s delicious, nostalgic and makes you feel like every day is your birthday.”
Dough Ball’s new Birthday Cake Whiskey is available at select Total Wine and BevMo! locations, with additional retailers to come throughout 2024, including Ralph’s, Albertsons and Walgreens. The suggested retail price of Birthday Cake Whiskey is $26.99.
Dough Ball’s new Birthday Cake Whiskey is available at select Total Wine and BevMo! locations, with additional retailers to come throughout 2024, including Ralph’s, Albertsons and Walgreens. The suggested retail price of Birthday Cake Whiskey is $26.99.
*Nielsen, Total US x AOC + Liquor Plus + Conv, Whiskey Latest 52wks thru 12/30/2023
Dough Ball is a flavored whiskey from Patco Brands
Dough Ball is a flavored whiskey from Patco Brands, one of the fastest-growing beverage companies in the United States. Featuring notes of buttery vanilla, chocolate and caramel, smoothed out with hints of butterscotch, Dough Ball exudes flavors of warm cookie dough goodness in a delicious, 70-proof whiskey. Birthday Cake is a new flavor profile to the whiskey category, with notes of nostalgic birthday cake and vanilla buttercream frosting. Unapologetically unique, versatile and approachable, this Cookie Dough and Birthday Cake Whiskey can be enjoyed as a shot, sipped, or mixed in a cocktail. For more info, visit www.doughballwhiskey.com and follow along on social at @doughball_whiskey.
Patco Brands is for innovative premium alcohol beverages
MPL Brands NV, Inc. dba Patco Brands is a privately held import, manufacturing, marketing and sales company for innovative premium alcohol beverages. Dedicated to making award-winning, ready-to-drink wine-based products, tequilas, whiskeys, hard seltzers and other offerings, the Patco Brands mission is innovation, quality and consistency. Patco Brands is also now one of the largest importers of tequila in the U.S.
