Heaven Hill Distillery Releases 2016 Parker’s Heritage Collection
Tenth Edition of annual ultra-premium release will feature rare 24-year-old Bottled-in-Bond Bourbon and continued support of ALS research and patient care…
Easy to Mix: BACARDÍ Maestro Blackberry Bramble
St. Augustine Distillery is proud to announce the official release date of its eagerly awaited Florida Double Cask Bourbon, the first bourbon to be put into barrel…
St. Augustine Distillery Releases First Bourbon Made in Florida
St. Augustine Distillery is proud to announce the official release date of its eagerly awaited Florida Double Cask Bourbon, the first bourbon to be put into barrel…
Sailor Jerry Partners with Fleet Week San Francisco, San Diego and Los Angeles
Sailor Jerry Spiced Rum, created to honor the father of American old school tattooing, Norman “Sailor Jerry” Collins, has partnered with Fleet Week…
Copper & Kings Launches ‘3 Marlenas’ Tequila Barrel Aged Apple Brandy
Limited edition release from Louisville distiller available September, 2016. Louisville-based Copper & Kings American Brandy Co. is launching limited release artisanal…
Mixing with NOLET’S Silver Gin – Part 3
In the final chapter of CHILLED’s 3 part series, one of Miami’s most celebrated mixologists and a proud member of the CHILLED 100, lets his hair down and creates…
CHILLED Drink of the Week: Spirit of Frontage Road
Created by Nico Szymanski for BAYOU RUM. There’s a bit of prep work involved here, however the Bayou Bittersweet Blend is a pretty universal modifier…
David Wondrich and Jim Meehan to Hightlight Bols Around the World Judges Panel
New Format Seeking the Pioneering Approach to Serving Genever. Lucas Bols, the world’s oldest distilled spirits brand and creator of Bols Genever, announces that cocktail historian David Wondrich…
New Reality Show ‘Rio Bar Brasil’ Now Airing
Premiering on Brazil's FOX and soon available for U.S. audiences to view via Fox Play, is new reality show 'Rio Bar Brasil'...
Crafting Cocktails with Squid Ink
Squid ink has long enjoyed popularity in Italy and Spain, where it often finds its way into pasta, risotto, or paella…
