Bardstown, KY (January 28, 2019) – The Bardstown Bourbon Company (BBCo), the largest new distillery in America, announced today the appointment of Colonel (Ret.) Mark W. Erwin to its Board of Directors. Mr. Erwin is the President of Karakoram Group, an independent risk advisory firm, and previously served 25 years in the U.S. Army.
“We are honored to have Colonel Mark Erwin join the Bardstown Bourbon Company Board,” said Peter Loftin, Chairman of BBCo. “Mark is an outstanding and highly accomplished business and military leader. His decades of leadership in the United States Army’s Special Operations Command, followed by his successful commercial career with both public and private companies, bring a huge amount of experience to our team and our company as we continue to grow rapidly. We will benefit greatly from his leadership, judgment, and guidance.”
Mr. Erwin currently serves as President of the Karakoram Group, an international risk advisory firm, which provides strategic consulting to Fortune 500 companies. He previously served as an Independent Board Director of Heritage Oil Plc, an independent upstream exploration and production company listed on the London Stock Exchange. Mr. Erwin served for 25 years in the United States Army, culminating his career as the Chief of Staff of the United States Army Special Operations Command, which oversees all Special Forces Operations of the U.S. Army, where he oversaw a budget in excess of $1.5 billion and coordinated a headquarters staff of more than 1,000 employees. He commanded at every level of the United States Army’s most elite Special Mission Unit from Captain to Colonel and was deployed numerous times to Afghanistan, Iraq, and other countries throughout the Middle East and Africa.
Mr. Erwin’s appointment expands the BBCo Board to five directors, including Peter Loftin, Founder and Chairman of BBCo; John Mack, Prior Chairman & CEO of Morgan Stanley; David Mandell, Founder and President & CEO of BBCo; and Jeff Hopmayer, Managing Partner of the Brindiamo Group.
ABOUT THE BARDSTOWN BOURBON COMPANY
The Bardstown Bourbon Company is a celebration of the art of making whiskey. No secrets, mythical stories, or fabricated legends, the Bardstown Bourbon Company celebrates the craft of making great whiskey and the Bardstown community that brings bourbon to the world. Located on 100 acres of active farmland in the “Bourbon Capital of the World,” the Bardstown Bourbon Company is the largest new distillery in the country that produces high-quality, authentic Kentucky bourbon, whiskey, and rye brands; offers custom whiskey production for the craft distillers and non-distilling brand owners interested in creating new whiskey products and improving the quality and scale of their current brands; and provides a completely unique, entertaining, educational, and interactive destination experience for visitors on the Kentucky Bourbon Trail.
BBCo recently announced the opening of Bottle & Bond Kitchen and Bar, the first full-service Kentucky Bourbon Trail restaurant and bar in a distillery. Bottle & Bond’s scratch kitchen combines seasonal, local ingredients with regional flair and features comfort food, exceptional salads, and farm fresh meats and cheeses. Its craft cocktail program, one-of-a-kind whiskey and vintage whiskey library with more than 400 vintage American whiskeys curated by renowned whiskey author Fred Minnick (including some dating back to the 1800s), unique wine collection, and a selection of local draft beers, provides the perfect foundation for a memorable afternoon or evening.
The company was founded in 2014 by Peter Loftin, David Mandell, Daniel Linde, and Garnett Black. To learn more about The Bardstown Bourbon Company, visit:
Key West, Florida (September 2018) – Papa’s Pilar®,the award-winning, premium sipping rum inspired by Ernest Hemingway, will release 2,000 cases of Platinum Blonde rum in select markets beginning this month. As the first special release crafted from the brand’s award-winning flagship Blonde Rum, the team of Master Blenders drew inspiration from Cuban-style rum, which is known for being light to medium bodied, smooth and soft.
While the team chose to use the same five premium aged rums as in the Flagship Blonde expression, which are sourced from five different locations throughout the Caribbean, Central America and the U.S., they varied the quantity of the rums (aged from 2-7 years) to produce a specific taste profile the Master Blender was looking to achieve. The five rums are column distilled and solera blended in Bourbon barrels and Spanish Sherry casks. Rich notes from once-used bourbon barrels gives the expression great depth. Other factors, including the cooperage, temperature and different percentage of rums, also impact everything from the nose, color, flavor and finish. Over-proofed at 92 (vs. the Flagship at 84-proof), Platinum drinks smoothly, is incredibly mixable and perfect for cocktails.
“Drawing inspiration from Cuban-styled rum, Papa’s Pilar Platinum Blonde Limited Edition is a light to medium bodied rum that took years to perfect,” said Ron Call, Head of Rum Production. “It’s one of the best batched releases of which I’ve been partand certainly one of which “Papa” would be proud.”
Papa’s Pilar is meant to rekindle a sense of adventure in us all. “Papa” as Ernest Hemingway was known, lived an epic life full of perpetual motion, and Papa’s Pilar was crafted to accompany rum enthusiasts as they sink their teeth into life. Named for his muse and one true constant, Pilar is the vessel that allowed America’s literary giant to reach beyond the shoreline, feast on life and remind us to never be a spectator.
- Nose: Subtle, clean and verdant with fluttering notes of bright citrus and greenery that offer a nice balanced aroma
- Taste: Similar to a traditional Cuban style rum, with notes of mango, citrus and vanilla combined with a buttery mouthfeel
- Finish: Hints of ripe banana complimented by American Oak and a dry full finish
A Platinum Rum is a platinum find. Papa’s Pilar will encourage fans to share where they’ve spotted this exclusive edition as it may never be released again.
Recommended Signature Cocktail: Hemingway Swizzle
- 2oz Papa’s Pilar Platinum Blonde rum, 1oz Pineapple juice, 1oz Lime juice, .5oz Simple Syrup, Fill with crushed ice, Splash of soda, (4) dashes Angostura bitters, Garnish with mint & swizzle
- To make the drink, simply add the rum, crushed ice, fruit juice and seltzer water to a glass, insert the swizzle stick, and rub it between your palms, “swizzling” the drink.
The Rum Swizzle is a classic drink that originates in the Caribbean and the device that’s used to stir it. It is, “at its heart, not unlike a taller cousin of the basic Daiquiri.” A “swizzle” is essentially a primitive blender, a branch from a particular type of tree found in the Caribbean, with little branches extending like spokes from the stem. Hemingway featured the Rum Swizzle in his novel, Islands in the Stream. It’s a classic cocktail on a hot summer day, and perfect with Papa’s Pilar Platinum Blonde Rum.
Papa’s Pilar was developed in conjunction with Ernest Hemingway’s estate. The Hemingway family donates a portion of their royalty profits from Papa’s Pilar Rum to charity. The brand works with local charitable foundations and causes dear to Hemingway and his heirs.
Every aspect of Papa’s Pilar is thoughtful and purposeful. The distinct bottle evokes Papa’s exploits through a form factor reminiscent of an iconic WWII canteen. A special teal cap and necker help to distinguish the Platinum from the Flagship Blonde. The etched compass closure reflects that same sense of adventure on either land or sea. The lion heads represent nobility while the Rooster on the Medallion pays homage to Key West, where Hemingway and his boat Pilar once resided and remain celebrated fixtures within the community.
Papa’s Pilar opened a new distillery and experience center in Key West, Florida, further honoring Hemingway’s contribution to the classic spirit of the city in which he once lived.The facility is a destination that serves as the physical heart and soul of the brand and an asset for the city of Key West. Guests will be engaged and amazed with this unique experience.
Papa’s Pilar Platinum Blonderum is available in select markets, including AZ, CA, FL, GA, LA, MD, MI, TN and TX in 750ml bottles for a suggested retail price between $34.99-$37.99, which varies by market.
For more information, please visit www.papaspilar.com “like” us on Facebook http://www.facebook.com/PapasPilarRum and follow us on Twitter https://twitter.com/papaspilar and Instagram @papaspilar #PapaWouldBeProud
About Hemingway Rum Company, LLC
Hemingway Rum Company, LLC is a distilled spirits company based in Florida that’s dedicated to producing super-premium multi-sourced solera blended artisanal rums. The Company’s inaugural offerings are Papa’s Pilar® Dark and Blonde rums, incepted and crafted by a seasoned team of best-in-class partners. The Company encourages consumers of legal drinking age to Live Courageously and Drink Responsibly and proudly supports local organizations that serve Ernest Hemingway’s adventurous, literary and conservational legacy.
Papa’s Pilar® is a proud member of the Distilled Spirits Council of the United States (DISCUS).
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 To Have And Have Another: A Hemingway Cocktail Companion, by Philip Greene
Alice’s Restaurant Pays Tribute to Founder’s Mother and Features Interior Refresh, New Head Chef and New Menu
Dripping Springs, TX (November 1, 2018) – Treaty Oak Distilling (T.O.), the vanguard distillery that strives to strike a perfect balance between heritage and innovation in the distilled spirits and culinary space, recently re-opened its kitchen doors as Alice’s Restaurant, (formerly Ghost Hill Restaurant) after quietly renovating in October. The new design, from the layout to the barrel stave-covered walls (produced and installed by local Dripping Springs contractor Chris Burnett) and the selection of sleek booths and tables, was a collaborative effort by VP of Marketing Rachael Barnes and the larger Treaty Oak team. In addition to the new look, the team promoted Chris Andrews to General Manager and Justin Richardson to Head Chef of the restaurant. The duo has since transformed the previous Texas BBQ-centric food menu into an elevated culinary experience for distillery guests, which features locally-sourced meats, grains and greens.
In 2014, Founder & CEO Daniel Barnes purchased the 28-acre ranch in Dripping Springs for additional production space for the company’s spirits portfolio and to offer education, escape and entertainment. The Ranch houses a distillery where the brand’s award-winning lineup of whiskies and gin are created, but also serves as a unique culinary experience to the public. Until now, all on-site food and beverage service was provided by Ghost Hill Restaurant, which primarily focused on smoked and grilled meats. That changed this month when Barnes, who grew up in West Texas with parents that owned The Navaho restaurant and motel for 25 years in Menard, renamed the restaurant to honor his mother’s hard work.
“The Navaho was open every day of the year expect for Thanksgiving and Christmas,” said Daniel Barnes, Founder & CEO. “We share that same work ethic but are also passionate foodies who draw upon our culinary roots for inspiration. We’ve developed a unique program at Alice’s Restaurant that highlights a central Texas terroir experience.”
Alice, who is on-site daily, still contributes that same hard work to the Treaty Oak Ranch. Hospitality comes naturally to her as she interacts with and mothers everyone who visits the restaurant. “It’s about putting people in a good mood, guests are attracted to that,” she said. “We’re happy people who enjoy life and we offer that…with a cocktail in hand.”
Speaking on hard work and passion, Chef Justin Richardson, who was born and raised in San Antonio, TX, began cooking at age 16. After attending culinary school in Austin, he worked at the Driskill Hotel under Chef David Bull. Prior to joining Treaty Oak in the Fall of 2017, he also spent time at the Stoneleigh Hotel in Dallas and The Pearl Brewery in San Antonio under Andrew Weissmann.
“Our approach is to source local product that highlights Texas foods, flavors, and farmers,” said Richardson, Head Chef of Alice’s Restaurant. “We develop sustainable food programs and present thoughtful food that incorporates the distillation and fermentation side of the property and reflects the flavors that make Treaty Oak Distillery so incredible.”
Signature items on the new menu include: Roasted Cauliflower Soup, topped with pine nuts and grilled green onions; Smoked Bandera Quail that bursts with apple and raisin flavors, served with cornbread stuffing and candied pecans; Creole Shrimp and Grits; Chicken Mole andChicken Fried Steak with a Bourbon Mushroom Gravy (Treaty Oak’s take on Alice’s original recipe). In addition to the enhanced restaurant menu, there are large plate offerings featured on the “specials board” above the bar, as well as desserts and a kid’s menu. The bar at Alice’s Restaurant will continue to offer beer, experimental whiskeys or cocktails, made exclusively with Treaty Oak spirits and fresh ingredients that are kegged and served with a CO2 tap system, resulting in a perfectly balanced cocktail every time.
The team also recently opened The Cocktail Labon-site at the distillery, a speakeasy of sorts, where science meets the art of the cocktail. The intimate venue, which seats approximately 40 guests, features a variety of handcrafted whiskey and gin cocktails, created by new Cocktail Lab Manager Meghan Webb. With nine years of hospitality experience, and three focused specifically on craft cocktails, she draws inspiration from local ingredients and the energy of the surrounding culture – in her words, “90s hip hop meets liquid intelligence.” Prior to Treaty Oak, Meghan split her time between two craft cocktail bars in Ft. Worth – The Proper, a neighborhood cocktail bar, and Thompson’s Bookstore, a whiskey/craft cocktail bar downtown with a speakeasy in the basement. A key player in forming Fort Worth’s USBG chapter three years ago, she’s currently working on her CSS (certified spirits specialist). Although Meghan was born in Austin, she has resided in Fort Worth the majority of her life. Now, she’s glad to be back home and making waves with Treaty Oak Distilling.
For more information about Alice’s Restaurant and The Cocktail Lab, visit treatyoakdistilling.com. Follow the brand on Facebook and Instagram @TreatyOak and on Twitter @TreatyOakTX
About The Ranch
Located on a 28-acre ranch at 16604 Fitzhugh Road in Dripping Springs, Texas (approximately 25 miles south of Austin), Treaty Oak is open to the public Thursday and Friday from 4-9pm, Saturday from 12-9, and Sunday from 12-6pm. The distillery offers tours on Saturdays from 1-6pm, which provides a behind the scenes look into the distilling process and history of Treaty Oak. Admission for a 30-minute tour is $15 and includes a spirit tasting and a rotating seasonal cocktail. Reserve your spot here: https://www.treatyoakdistilling.com/the-distillery/#booknow Walk-ins are accepted (subject to availability). For private tours, call (512) 599-0335. The facility also houses Alice’s Restaurant; the Cocktail Lab, where science meets the art of cocktailing; Rick House Bar, which is also available to rent for special events; The Bottle Shop, where guests can purchase brand gear and limited-edition whiskey expressions only available at the distillery; and family-friendly entertainment, including live music, yard games and a kids play area.
About Treaty Oak Distilling
Treaty Oak Distilling is a collective of distillers, sommeliers, botanists and architects based in Dripping Springs, Texas who are in pursuit of making the best spirits. They look to film, music, cultural exchange and beyond to push and fuel a path forward. Inspired by the world around them, they have crafted an unbound lineup of spirits: Ghost Hill Texas Bourbon, Red Handed Bourbon, Red Handed Rye Whiskey, Waterloo No.9 Gin, Waterloo Antique Gin and Waterloo Old Yaupon Gin. Connect with Treaty Oak Distilling on Facebook and Instagram. Drink responsibly
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