by admin | Aug 29, 2018 | IN THE NEWS
Award-Winning Frozen Cocktail & Slush Mix Builds on the Popularity of Frosé
Kelvin® Slush Co. (Kelvin), the first and only certified organic cocktail mix specifically formulated for making premium frozen cocktails, will launch its newest flavor, Frosé Blanc, beginning this month. Made with organic tropical flavors often found in new world white wines, such as guava, passion fruit and citrus, the new base slush flavor is the seventh in a series that includes: frosé, citrus, piña colada, margarita, ginger and tea. Refreshing, balanced and complex, Frosé Blanc pairs particularly well with crisp, dry white wines such as Sauvignon Blanc.
Kelvin has revolutionized the frozen cocktail category in the US and Canada by going beyond traditional “fruit” flavors (often made with artificial ingredients and high-fructose corn syrup), which limit restaurants and bars to frozen fruit cocktails. Kelvin’s award-winning versatile base flavors feature high quality all-natural ingredients, which allow operators to create and customize almost any cocktail – including classic cocktails – in frozen form. With the introduction of Frosé, the company’s most popular flavor, the company put frozen wine cocktails on the map.
“Kelvin Frosé Blanc organic cocktail mix is a natural extension of Kelvin Frosé and further fuels the frozen wine cocktail trend,” said Zack Silverman, Co-founder, Kelvin Slush Co. “We take the guesswork out of making great-tasting, innovative signature frozen cocktails for restaurants and bars to serve that are perfect every time.”
The Kelvin Frosé Blanc frozen cocktail was first served at The Diplomat Beach Resort (Hollywood, Fla), but can now also be found at other leading hotels, restaurants and bars across the country, including: The Standard Hotel (Miami), Catch (Los Angeles), Tavern 29 (New York City) and more.
Making a well-crafted frozen drink requires the perfect balance of sugar, alcohol and flavor profiles to freeze correctly and taste just right when frozen. Kelvin’s Frosé Blanc premium cocktail mix can be used in any non-carbonated frozen drink, slush or granita machine by combining the following ingredients in a slush machine: 1 bottle Kelvin Organic Frosé Blanc Mix, 4 bottles White Wine (such as Sauvignon Blanc), 0.5 Liters of gin (or vodka), and 1.5 gallons of water. The premium mix can also be used in a blender at home. The mix also works well with frozen cocktails that feature white wine or sparkling white wines, such as the Freezling (using Riesling), Pinot Freezio (using Pinot Grigio), Aperol Spritz, and Bellini.
Kelvin is available for bars and restaurants in the Continental U.S. via food and liquor distributors, including: US Foods, Sysco, Baldor Foods, Shamrock Foods, Spec’s, Vin Sauvage, Julius Silvert, and Southern Glazers of Florida. Kelvin is also available on Amazon by the 64oz. bottle for consumers at home for $34.95 (makes approximately 37 cocktails).
All Kelvin products are USDA Organic, non-GMO, vegan, gluten-free, kosher and proudly made in the USA. Kelvin does not use any artificial flavors, ingredients, colors or preservatives.
For more information, please visit www.kelvinslush.com and follow the brand on facebook, twitter and Instagram @kelvinslush
About Kelvin Slush Co.
Kelvin Slush Co.is the first and only certified organic cocktail mix specifically formulated for making premium frozen cocktails featuring unique and sophisticated flavors and high quality all-natural ingredients. Led by co-founders Alex Rein and Zack Silverman, the company started as a food truck on the streets of Brooklyn selling organic non-alcoholic slushies to thirsty New Yorkers. Today, Kelvin collaborates with bars & restaurants across the USA and Canada to create custom, premium frozen cocktails. All Kelvin products are USDA Organic, non-GMO, vegan, gluten-free, kosher and proudly made in the USA.
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by admin | Jul 12, 2018 | IN THE NEWS
Mahalo Spirits Group Welcomes Treaty Oak Distilling to its Fast-Growing Craft Spirits Portfolio
Delray Beach, FL (July 12, 2018)– Mahalo Spirits Group (MSG) – the full-service creative, sales, marketing and entrepreneurial powerhouse behind the success of Angel’s Envy bourbon,Papa’s Pilarrum and Suertetequila over the past decade–today announced a new addition to its portfolio in Treaty Oak Distilling.Based in Dripping Springs, TX, the vanguard distillery has been at the leading-edge of the craft spirits movement for more than a decade. The partnership promises to further the explosive growth of the craft distilling industry and MSG’s mission of forging partnerships with world-class managers and founders to incubate and accelerate premium authentic brands globally.
Founded in 2006 by Daniel Barnes, Treaty Oak Distillingis an eclectic and brilliant team of rebels committed to makingthe best spirits that purposefully break from convention to create something new, or even curious. Until now, the company’s portfolio of spirits has been one of the best kept secrets in Texas. With MSG’s help, the upstart brand will expand its U.S. footprint into seven new markets, starting with the award-winning trio of Waterloo gin expressions (Waterloo No. 9, Waterloo Antique and Waterloo Old Yaupon), and quickly rollout nationally. The whiskey portfolio, which includes Red-Handed bourbon, Red-Handed rye and Ghost Hill bourbon, will follow shortly thereafter.
Concurrently, MSG has made big investments in its business and team, to supplement its expertise in branding, marketing, strategy, finance, supply chain, compliance, and fundraising. This includes the Drinkubatortechnology group, led by Kyle Groth and Bryan Monteleone, which will focus on building spirits focused apps, tools and platforms designed to influence consumers at, or near, the point of purchase. TheMahalo Capital Group is in the middle of raising another fund in the range of approximately $50mm, as it actively searches for its next great partners.
Under the leadership of Chief Sales Officer Bill McGough, MSG has also added four experienced industry veterans to its national sales and marketing group, all of whom are extensively trained to sellpremium craft spirits and interface with an ever-consolidating distribution industry. For their full bios and headshots, please click HERE.
- Nick Doyle,Executive Vice President & National Sales Manager
- B. Wilber, Vice President – Southwest U.S. Region
- Brendan O’Mahoney, Vice President –West U.S. Region
- Johnny Lazenby, Vice President – Southeast U.S. Region
Alex Bogusky, an expert who leads brand strategy and consumer insights for MSG, along with creative powerhouse Crispin Porter+Bogusky(CP+B), worked with Treaty Oakto refresh the look and feel of the company’s primary brand elements, including its logo, point-of-sale, websiteand packaging. The whiskey portfolio now features paint-dipped background colors and texture with a classic design, while the trio of gins include disruptive paint strokes in blue (Waterloo No. 9), black (Waterloo Antique) and green (Waterloo Old Yaupon) over a delicate juniper stem wrapped in oak leaves.
“We’re thrilled to collaborate with Daniel Barnes and his team at Treaty Oak Distillingto build this portfolio of innovative and authentic whiskies and gin,” said Stephen Groth, President & CEO,Mahalo Spirits Group. “After evaluating hundreds of brands, Daniel and his team were clear standouts and a no-brainer to pursue a partnership with. We have a talented team with a proven track record of creating and building premium brands, along with the resources to take these handcrafted spirits to the next level.”
“Mahalo was the best strategic and cultural fit for both our team and brands,” said Daniel Barnes, Founder of Treaty Oak Distilling. “Beyond their industry expertise and first-rate resources, we instantly felt a genuine connection and a shared purpose.”
Previously, MSG was a founder of Angel’s Envybourbon, taking the super-premium brand from concept to creation to eventual acquisition by Bacardiin 2015. Using its Launchpadproprietary 360 brand development process as a disciplined approach to rapidly growing emerging brands, thecompany has also built Papa’s Pilarrum from an idea into a key player, which has achieved the largest percentage growth of the Top 10 ultra-premium rum category overthe past 52-week reporting period (Nielsen, April 2018). Now sold in 27 states, Papa’s Pilar opened a distillery and experience center last year in Key West, FL. Most recently, MSG partnered with Suerte, a premium 100% tahona-crushed agave tequila made in Jalisco, Mexico, to expand the brand’s presence into 22 states, which helped to triple its sales volume over the past few years.
MSG is always looking for the next great partner to add to its portfolio. For more information, please contact Kyle Groth at (607) 351.9784or kgroth@mahalospirits.com
About Mahalo Spirits Group
| Mahalo Spirits Group is a full-service brand innovation company headquartered in Delray Beach, Florida. Mahalo specializes in incubating and/or accelerating handcrafted brands with deep and authentic stories. Mahalo has a broad array of targeted resources and expertise, ranging from a national route-to-market force to world-class creative and creation talent to a fully dedicated technology team, supported by a finance, supply chain and compliance team. Existing partnerships include Papa’s Pilar Rum, Suerte Tequila and Treaty Oak Distilling. |
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by admin | Jul 5, 2018 | IN THE NEWS
Treaty Oak Distilling Unveils Fresh New Look for its Waterloo Gin Portfolio Throughout the Great State of Texas
Dripping Springs, TX (July 2018) – Treaty Oak Distilling, the vanguard distillery, founded by Daniel Barnes in 2006, that has been at the leading-edge of the small spirits movement for over a decade, is proud to introduce a fresh new look for its Waterloo Gin portfolio. The trio of gins, which offer a modern take on the classic spirit,will first roll out in the brand’s home state of Texas, before launching in seven new U.S. markets.
With help from creative powerhouse Crispin Porter+Bogusky, the new bottles showcase a sleek new shape, with disruptive paint strokes in blue (Waterloo No. 9), black (Waterloo Antique) and green (Waterloo Old Yaupon) over a delicate juniper stem wrapped in oak leaves. The trio of gins are born of both science and experience, created in custom made pot and column stills with Treaty Oak’s proprietary distillation process. Comprised of distillers, sommeliers, botanists and architects, the crew draws inspiration from the past, but also the world around them. They meticulously select the best ingredients and adhere to stringent aging processes and distilling methods to ensure the highest-quality products. Each gin is distilled in Dripping Springs, using limestone-filtered Texas spring water.
“We strive to make spirits that purposefully break from convention in order to create something new, or even curious,” said Daniel Barnes, founder of Treaty Oak Distilling. “We’re proud to be the most awarded distillery in Texas. And while we’re best known for our whiskey, our gins will make you rethink everything you thought you knew about this spirit.”
Waterloo No. 9, the first gin to be introduced in the state of Texas, draws inspiration from a traditional dry gin by utilizing ingredients such as juniper, coriander, and anise. But, its perhaps best defined by its unique floral and citrus qualities, like ginger, grapefruit zest, lavender, the latter two of which are sourced from the Texas valley, thanks to a partnership with Dr. Mani Skaria, founder of U.S. Citrus, who developed a proprietary USDA certified micro-budding citrus propagation technique. The Waterloo name pays homage to the original name for the city of Austin. No. 9 refers to the ninth expression the team selected from among 100 recipes. A gin as big as Texas, No. 9 won the coveted “Gin Masters Award” in London from among more than 300 entries. It was also the primary ingredient in the “Town Lake Yacht Club” cocktail, which was named the 2018 official drink of Austin.
In a sea of clear gins, Waterloo Antique Gin stands out due to its dark color. The longest aged gin on the market, this expression is barreled on-site before aging under the Texas sun in first use American White Oak barrels for 24 months. Distilled with local botanicals and Texas spring water, it flaunts a sweet floral and vanilla nose, and then reveals dark, herbal flavor notes, presenting hints of nutmeg and leather, before a sweet-spicy cinnamon finish. Meant to be served neat and drink like a whiskey, Antique also offers an intriguing option to replace whiskey in any cocktail. 94 proof.
The newest addition to the gin portfolio is Waterloo Old Yaupon, a unique take on an Old Tom Gin, meaning an 18th century London Dry. Pale-yellow in appearance, this 90-proof gem features botanicals such as Yaupon Holly, Juniper, Kaffir Lime, Anise, which are then back-sweetened with Wildflower Honey.
Availability
Waterloo No. 9 ($24.99) and Waterloo Antique Gins ($29.99) are now availablein 750ml bottles at both on- and off-premise establishments in Texas. Waterloo Old Yaupon Gin ($24.99) can be found off-premise. Retail prices may vary by market. Later this year, the gins will roll out to seven additional U.S. markets, including California, Florida, Georgia, Illinois, Michigan, Tennessee and Virginia. For more information, please visit www.waterloogin.com
The Distillery
Located on a 28-acre ranch at 16604 Fitzhugh Road in Dripping Springs, Texas (approximately 25 miles from Austin), Treaty Oak is open to the public Thursday and Friday from 4-9pm, Saturday from 12-9pm, 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: www.treatyoakdistilling.com/tours. Walk-ins are accepted (subject to availability). For private tours, call (512) 599-0335. The facility also houses Ghost Hill Restaurant, a full kitchen and bar featuring Texas-centric food and beverage; The Cocktail Lab, where science meets the art of cocktailing; Rick House Bar, which is also available to rent for special events; a visitor center; 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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by admin | Jun 19, 2018 | IN THE NEWS
PROSECCO Ristorante Reopens in River North After Substantial Interior Refresh
Chicago, IL (June 18, 2018)–PROSECCO, River North’s neighborhood regional Italian restaurant and wine bar, will re-open its doors this week at 710 N. Wells Street. The restaurant quietly closed in March to allow Antunovich Associates to renovate the 10-year-old space. The designers have retained the restaurant’s familiar layout and installed new lighting fixtures, flooring, art instillations, furniture, stemware and a drastic new bar with a temperature-controlled walk in wine cellar and a hand crafted, 35’ long quartz-topped bar.
The refreshed restaurant builds upon its traditional Venetian theme with silky grey walls, a mother of pearl colored ceiling with faded gilding, silk paisley curtains, antiqued mirrors and masculine Holly Huntlight fixtures. The two Murano glass chandeliers, in the front of house and above the main dining room roundtable, were hand selected by the restaurant owners on a recent trip to Venice. The art throughout the restaurant is on loan from Arica Hilton of the neighboring Hilton Asmus Gallery. The most popular work of art is one of three The Wolf of Main Street photography prints, displayed behind the host stand, by world renowned artist David Yarrow.
Executive Chef Mark Sparacino, who draws upon his 30 plus years of culinary experience, made the current menu more consumer friendly, including headings for: antipasti (hot and cold), house made fresh pastas & risottos, colorful salads, fresh daily fish selections, a variety of both fresh and aged cuts of prime meats and even a dinner for two. New on the dinner menu is the Gamberi Primavera, a vibrant and delightful dish prepared with house made spinach tagliatelle, sautéed shrimp, baby spinach, heirloom cherry tomatoes and a drizzle of pesto olive oil. The new menu will be seasonal, focusing on fresh ingredients.
“As far as the menu goes, it will be updated, but the favorite dishes that put us on the map will remain,” said Sparacino, Executive Chef, PROSECCO. “If the customers want something they don’t see, we’ve always been the kitchen to make itif we have the ingredients.”
The restaurant will also feature a new and improved cocktail menu headed by Beverage Director, Brian Freeman. One of his favorites is the The Blackberry, which includes muddled blackberries, shaken with Chardonnay and Amaro grappa, ginger liqueur, topped with Prosecco and ginger beer and a fresh mint garnish. The restaurant will continue to offer an extensive Italian wine list, and has added a handful of new selections from France, South America and The U.S., all curated by Wine Director, Sam Geatti. The restaurant still prides itself on offering one of the largest selections of Prosecco in Chicago.
PROSECCO will also now be open seven days a week, serving lunch Monday-Friday from 11:30a.m. – 3:00p.m. and dinner service from 3:00p.m. to close. On Saturday and Sunday, the restaurant will offer dinner from 5:00p.m. to close. PROSECCO is also available for social entertaining, corporate lunch and dinner meetings and in-home or office catering. For a special event, the entire facility can be bought out by calling 312.951.9500. Valet parking is available.
For more information about PROSECCO and to make a reservation, visit the restaurant’s new webpage http://proseccochicago.com.
“Like” PROSECCO on Facebook at https://www.facebook.com/ProseccoChicago/and follow the Company on Instagram @proseccochicago710.
Hours of Operation
Monday-Thursday: 11:30a.m. – 10p.m.
Friday: 11:30a.m. – 11:00p.m.
Saturday: 5:00p.m. – 11:00p.m.
Sunday: 5:00p.m. – 9:30p.m.
About PROSECCO
PROSECCO is a regional Italian restaurant and wine barlocated in the heart of Chicago’s River North Gallery District. The restaurant servesupscale comfort food from all 20 regions of Italy in a recently refreshed atmosphere. The Venetian inspired space offers one of the largest selections of Italian sparkling wines in Chicago.
About Antunovich Associates
Antunovich Associates is an Architectural, Planning and Interior Design Firm with offices located in Chicago, Illinois, and Washington, D.C. Founded in 1990 by Joseph Antunovich and employing in excess of 125 design professionals to support projects nationwide, Antunovich Associates is deeply rooted in the belief that creating exceptional buildings is a collaborative process between the Client, the Builder and the Architect.
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by admin | Jun 4, 2018 | IN THE NEWS
Bardstown, KY (June 4, 2018) – The Bardstown Bourbon Company (“BBCo”), the largest new distillery in America, announced today the opening of Bottle & Bond Kitchen and Bar (“Bottle & Bond”), the first full-service Kentucky Bourbon Trail restaurant and bar in a distillery. Bottle & Bond showcases gourmet fare from Executive Chef Felix Mosso, formerly with the historic Greenbrier Resort, West Virginia, and more than 200 vintage American whiskeys curated by renowned whiskey author Fred Minnick, including some dating back to the 1800s.
Located on 100 acres of active farmland inside one of the world’s most modern and technically advanced whiskey distilleries, Bottle & Bond’s scratch kitchen combines seasonal, local ingredients with regional flair. Comfort food, exceptional salads, and farm fresh meats and cheeses along with a craft cocktail program, one-of-a-kind whiskey and vintage spirits library, curated wine collection, and a selection of local draft beers, provides the perfect foundation for a memorable afternoon or evening.
To bring its vision to life, the Company assembled a highly experienced food and beverage team, led by John Donnelly (“JD”), BBCo’s Executive Director of Food & Beverage. Most recently, JD was the Director of New Restaurant Openings for the Matchbox Food Group, where he was responsible for opening 15 restaurants, developing a culture of hospitality, and ensuring the highest quality experience for guests.
“We practice refined simplicity,” said Donnelly. “Our dishes are simple, yet exceptional and made with the finest ingredients sourced from the highest quality vendors. At the end of the day, our number one job is to ensure that each and every guest returns to Bottle & Bond.”
Bottle & Bond’s Executive Chef Felix Mosso has a celebrated culinary career spanning more than three decades. Chef Mozzo is a graduate of the Culinary Institute of America and served as a Professor and Course Coordinator in its Culinary Arts and the Food & Beverage Program. BBCo recruited Dan Callaway as its Director of Beverage Operations and Bourbon Education. Dan was recently the General Manager at Decca Restaurant in Louisville, Kentucky, and is a certified Sommelier by the Court of Master Sommeliers.
Bottle & Bond’s team of expert mixologists are all Certified Executive Bourbon Stewards by the Stave & Thief Society. They will not only create exceptional drinks, but they will also focus on educating the consumer about bourbon. BBCo encourages guests to enjoy an extensive range of whiskey, bourbon, and rye brands from across the globe, in addition to its own products.
For the vintage whiskey library, Minnick curated extremely rare gems, including an 1890s Cedar Brook whiskey and a pair of early 1900s Overholt Rye. As part of his Fred Minnick Signature Spirits Series, in which he builds vintage spirits menus, Bottle & Bondis Minnick’s debut library. The Bottle & Bond collection tells the story of American whiskey, through each bottle, from the late 1800s and pre-prohibition through the 1950s, 60s, 70s, and 80s. In addition, Bottle & Bond showcases handmade cocktails, a wine list featuring artisanal wine makers, and craft beer on tap.
“Bottle & Bond Kitchen and Bar is an experience,” said David Mandell, President & CEO of the Bardstown Bourbon Company. “We’ve created an inviting, fun, and approachable environment where people can enjoy an exceptional meal, great cocktails, and try a wide variety of brands from our unique whiskey collection. Just like our signature Collaborative Distilling Program, Bottle & Bond is designed to bring people together.”
Furthering its philosophy of collaboration and education, BBCo participates in U.S. State Department’s J-1 Visitor Exchange Program and brings hospitality and culinary students from around the world to work at Bottle & Bond. As part of the program, BBCo houses the students, provides transportation, and ensures a year-long curriculum designed to teach them about local culinary arts, bourbon culture, and Kentucky.
“We are proud to bring the spirit of international collaboration into our kitchen and bar,” said Garnett Black, Vice President of Hospitality, Tourism & Community Outreach. “We have 17 students from three nations working side-by-side with our highly-talented food and beverage team. When it comes time for them to return to their native countries, they will be ambassadors for bourbon, Bardstown, and the state of Kentucky.”
Housed within BBCo’s spacious visitors center with sprawling views of the property, the barrel warehouses, and the distillery, Bottle & Bond is open for lunch every day of the week and for dinner on Thursday, Friday, and Saturday. Hours of operation are as follows: Sunday-Wednesday (11am-5pm) and Thursday-Saturday (11am-close; last dinner seating 10pm). Reservations can be made via OpenTable or by calling Bottle & Bond at (502) 252-6331.
Bottle & Bond has several unique spaces that can be reserved for private events, parties, and corporate functions, including a spacious outdoor patio with firepits and a private dining room that overlooks the main floor of the restaurant with a view into the distillery. To book a private event, please contact Garnett Black, Vice President of Hospitality, Tourism & Community Outreach at garnett@bardstownbourbon.com.
For more information about Bottle & Bond, please visit www.bottleandbond.com
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.
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:
www.bardstownbourbon.com
www.facebook.com/bardstownbourboncompany
www.twitter.com/btownbourbon
www.bottleandbond.com
www.peterloftin.com
Fred Minnick Signature Series
An acclaimed spirits author, Fred Minnick debuts Fred Minnick Signature Spirits with Bottle & Bond. Fred Minnick Signature Spirits will be featured at restaurants and bars around the country and includes Minnick’s curated selections of rare spirits. A Wall Street Journal-bestselling author, Minnick “bourbon” headlines the annual Bourbon & Beyond Festival that in 2018 features Sting, Robert Plant, and John Mayer, among others. When he’s not hanging with rockers, he’s a student of bourbon and brings the same intensity to his Signature series that he has to his popular books Whiskey Women, Bourbon Curious, Bourbon, Rum Curious, and Mead.
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