World’s Highest-Rated Bourbon Whiskey Finished in Port Wine Barrels Will Plant a White Oak Tree for Every Picture Posted This September with the Hashtag #AE4THETREES


Louisville, Kentucky (September 1, 2016) – Louisville Distilling Co. LLC, producers of the highly celebrated Angel’s Envy super-premium bourbon, will once again Toast the Trees this September in celebration of National Bourbon Heritage Month, to help ensure that there are always enough American white oak trees for future generations of whiskey lovers.

Angel’s Envy is proud to continue its partnership with The Arbor Day Foundation—now in its third year. Angel’s Envy will plant a white oak tree for every Angel’s Envy drink that its fans share this September—neat, on-the-rocks or in a cocktail. To plant your tree, simply snap a picture of your drink and share it to Facebook, Instagram or Twitter with the hashtag #AE4THETREES, and Angel’s Envy will work with The Arbor Day Foundation to ensure that a tree is planted. Additional opportunities will also be available through the Angel’s Envy newsletter, which can be joined through the brand website at www.angelsenvy.com.

This year’s program builds on the successful social media initiative last year which culminated in the planting of 4,000 white oak trees to help restore the original composition of the Daniel Boone National Forest in Laurel County, Kentucky, and to make the site more productive for wildlife.

“The ‘trees’ initiative is a great way to engage our consumers and fans in a fun and meaningful way via social media,” said James Kempland, Marketing Director, Angel’s Envy. “Toast the Trees helps us to preserve the future of bourbon through planning and sustainability.”

About Angel’s Envy  

The small batch artisan bourbon is the culmination of the late Master Distiller Lincoln Henderson’s storied career. One of the original pioneers of the premium bourbon and whiskey categories in the U.S., Lincoln came out of retirement to create the world’s finest bourbon on his own terms – with a simple desire to enjoy the art of making whiskey. In addition to the flagship bourbon port cask finish, the Company offers Angel’s Envy Cask Strength and Angel’s Envy Rye. Each Expression exhibits a passion for experimenting outside of conventional norms and producing unique whiskey steeped in tradition, but finished with a twist.

• Bourbon Whiskey Finished in Port Wine Barrels, distilled for an unparalleled smoothness, aged for 4-6 years in American white oak barrels and finished in hand-selected port wine barrels for an incremental 3-6 months.  Now available across the U.S., the expression earned a 98/100 points from Wine Enthusiast magazine – the highest-ever rating for a bourbon – and five stars (highest recommendation) from F. Paul Pacult’s Spirit Journal.
• Cask Strength, aged to the perfect level of richness and maturity in the few American white oak barrels that made the cut (and are available each year) and then finished in port wine barrels for up to 18 months. The inaugural releases sold out in weeks. Paul Pacult of Spirit Journal named the Cask Strength “Best Spirit in the World,” giving it five stars and noting it “deserves a sixth rating star.”  Available in select U.S. markets for the suggested retail price (750ml bottle) of $179.

• Rye Finished in Rum Barrels, made with 95% rye and 5% malted barley that’s aged for as much as six years in new American, charred oak barrels and finished in hand-selected Caribbean rum casks for up to 18 months. Both The Tasting Panel and Wine Enthusiast magazines awarded Rye with 94/100 points. Available in select U.S. markets for the suggested retail price (750ml bottle) of $79.99.

For more information, please visit us at www.angelsenvy.com or on Facebook https://www.facebook.com/AngelsEnvyBourbon and twitter https://twitter.com/Angels_Envy (@angels_envy).

The ANGEL’S ENVY™ brand is part of the portfolio of Bacardi Limited, headquartered in Hamilton, Bermuda. Bacardi Limited refers to the Bacardi group of companies, including Bacardi International Limited.

Angel’s Envy™ 2016. Heaven Can Wait. Please Drink Responsibly.

About the Arbor Day Foundation

Founded in 1972, the centennial of the first Arbor Day observance in the 19th century, the Foundation has grown to become the largest nonprofit membership organization dedicated to planting trees, with over one million members, supporters, and valued partners. The impact we make on our world is accomplished through our conservation and education programs.

# # #

Innovative Cold Brewing Method Yields Pure and Naturally Sweetened Tea with Less Caffeine and Tannins

Chicago, Ill. – (July 18, 2016) – Argo Tea®, the Chicago-based premium tea brand known for its all-natural tea-based signature drinks and premium loose-leaf teas, today announced its newest café menu offering, cold brew tea.

By using an innovative method that differs from traditional hot water extraction, Argo Tea is pioneering a new category of cold brew tea. Cold water allows caffeine and tannins to leach out of the tea leaves at a much slower rate, unlike hot water extraction which “shocks” the leaves. The slow, cold water brewing process virtually eliminates the possibilities of over-steeping the tea into a bitter and astringent brew, resulting in a smoother flavor. Argo Tea adds a hint of pure cane sugar to enhance the natural sweetness of the tea, while retaining under 20 calories or under for a cup of cold brew tea.

To ensure the best quality of cold brew tea, Argo Tea has selected two of the highest grade, premium loose tea leaves, from its trusted partners. They include:

• Ambootia Garden in Northeast India (Darjeeling black tea) – With 150 years of history, tea leaves are grown on steep slopes in the foothills of the Himalayas, often covered by dense fog and heavy rainfall, protecting the leaves
• Maruei Garden in Japan (Gyokuro green tea) – Cultivated nearly 1,000 feet above sea level, shade grown leaves are covered to block out sunlight 20 days before harvesting, increasing amino acids and theanine levels

Argo Tea proudly sources the best ingredients from around the world, including handpicked, loose-leaf teas, to create a variety of innovative signature beverages that blend a perfect balance of smart nutrition and craveable taste.

“Argo Tea is passionate about creating new ways for people to experience tea,” said Arsen Avakian, founder and CEO, Argo Tea. “We are committed to being a sustainable business by working with the best global tea growers, which have a direct impact on the quality of our product.”

Cold Brew is the latest innovation from Argo Tea’s new rotating Mixology Special, and a permanent addition to the café menu board. The new offering is now available in all Argo Tea cafés in three different sizes: 16oz. (10 calories), 20oz. (15 calories) and 24oz. (20 calories).

About Argo Tea

Since brewing its first cup of tea in 2003, Argo Tea has quickly become a household name and leading multi-channel, branded beverage company. Its ready-to-drink teas in Argo Tea’s iconic bottles are now available in over 30,000 outlets nationwide through partnerships with premier retailers that value its brand-defining commitment to quality, sustainability and healthy living. With nearly 50 Argo Tea cafés globally, it has established a brand building marketing platform that serves over 10 million cups of tea annually fueling its innovation. Argo Tea’s menu includes all natural-tea based signature drinks, over thirty varieties of loose-leaf teas, premium coffee, fresh-baked pastries, specialty foods, and a selection of tea ware and accessories.

For more information, please visit www.argotea.com and follow the brand on Facebook at https://www.facebook.com/argotea as well as Twitter and Instagram @argotea

# # #

Naturally Electrolyte-Rich Deep Ocean Mineral Water Also More Effective in Promoting Muscle Performance Recovery

Kailua-Kona, Hawaii (July 5, 2016) – A recent human hydration study conducted at the University of Arizona revealed that Kona Deep^TM – the newly introduced deep ocean bottled drinking water – “shows promise as an optimal rehydrating source over a carbohydrate-based sports drink and a mountain spring water.” It also found subjects demonstrated significantly improved recovery of lower body muscle performance following rehydration with Kona Deep, compared to the sports drink and mountain spring water. The study, which was published in the Journal of the International Society of Sports Nutrition[1], evaluated the impact of post-exercise hydration with desalinated deep ocean mineral water on exercise performance and rehydration.

Kona Deep Chief Executive Officer Patrick Turpin believes the new study will give people a reason to rethink their water.

“Kona Deep is a great option for those who want their water to work harder, naturally,” said Turpin. “We already knew that Kona Deep delivers an extraordinary taste and hydration experience, but it’s very exciting that a new study quantified deep ocean water’s impressive rehydration benefits.”

Premium bottle water sales in the U.S. have skyrocketed more than 300% over the past five years.[2] But, the introduction of Kona Deep signals the creation of a new category: deep ocean drinking water. Until now, consumers had to choose between spring waters and highly processed, functional purified waters with artificially added electrolytes. With Kona Deep, bottled water drinkers no longer have to choose between purity and performance. The new brand offers both – the purity of a trusted, natural source with nothing artificial, nothing added, and the hydration benefits of electrolytes.

Kona Deep comes from melted glacial water, which sunk to the ocean floor more than 1,000 years ago, creating a deep ocean current that still flows today. This infinitely renewable source absorbs naturally occurring electrolytes and minerals, which are crucial for hydration and body balance, along its journey across the ocean floor and along volcanic fissures.

While deep ocean water is difficult to access, the coast of Kona, Hawaii, provides an ideal location to source and bottle the water because the ocean floor falls sharply to more than 3,000 feet below the surface. At this depth, near-freezing cold and prolonged darkness creates a pure water that is protected from light and surface ocean water. Once brought to the surface, the water is desalinated and bottled at the source with a total dissolved solids (TDS) content of 250, the perfect balance of performance and taste. During the process, nothing is added.

Kona Deep is now available in select retailers in Arizona, California, Hawaii, Nevada and Utah, as well as Sprouts Farmers Market locations nationwide, in 500mL and 1L bottles. Consumers can purchase Kona Deep in-store or online at www.amazon.com. The brand is focusing its initial distribution efforts throughout the natural, grocery and specialty retail channels in the Western United States, and will expand distribution throughout the rest of the country later this year.
For more information, and a full list of retail locations, please visit www.konadeep.com and follow the brand on Twitter, Facebook and Instagram

About Kona Deep^TM

Kona Deep is a deeply refreshing and restoring water with a unique balance of naturally occurring deep ocean electrolytes essential to life and health. Kona Deep comes from the ocean waters of Hawaii, over 3,000 feet below the surface where cold, pressure and darkness combine to create an exceptionally high quality water. We utilize a unique method to bring the water to the surface to offer you an extraordinary taste and hydration experience. In the process, we add nothing.

About the University of Arizona Hydration Study

The University of Arizona hydration study evaluated the impact of post-exercise hydration with deep-ocean mineral water on rehydration and exercise performance. The authors hypothesized that deep-ocean mineral water drawn from a depth of 915 m off the Kona, HI coast enhances recovery of hydration and exercise performance following a dehydrating exercise protocol compared to mountain spring water and a carbohydrate-based sports drink. They concluded that deep-ocean mineral water shows promise as an optimal rehydrating source over spring water and/or sports drink. To view the complete study, visit: http://jissn.biomedcentral.com/articles/10.1186/s12970-016-0129-8

# # #

[1] Keen D.A., Constantopoulos, E., Konhilas, J.P., Journal of the International Society of Sports Nutrition 2016, 13:17.

[2] MULO Top 3^rd products based on highest price ounce. Beverage Digest 2015 Fact Book.

2,300 cases Now Available in Select U.S. Markets

Key West, Florida – (June 6, 2016) – Papa’s Pilar®, the award-winning, premium sipping rum inspired by Ernest Hemingway, will release 2,300 cases of custom barrel aged dark rum in time for Papa’s Day (aka Father’s Day) in select markets. The team of Master Blenders created two special edition expressions of custom barreled Papa’s Pilar Dark, which, after solera aging in American oak bourbon barrels, port wine casks, and Spanish Sherry Casks, were further aged in bourbon barrels for an additional 90 or 120 days, respectively. Upon introducing the barrel program, the “Account Distiller” can select to custom barrel age Papa’s Pilar Rum for an appointed set of days, while receiving notoriety in the account for their craftsmanship. A custom side label with account logo and barrel number will adorn every bottle.

Papa’s Pilar Dark is a bold and complex sipping rum, which is both pot and column distilled and boasts hand-selected rums up to 24 years old, and a long, velvety finish. At 86 proof, it is comprised of rums that are hand-selected from ports-of-call in the Caribbean, Central America and the U.S.A. for their age, character and maturity. The expression was named “Best Rum in America” by the Caribbean Journal in 2014 and won a “Double Gold” Medal at the 2013 San Francisco World Spirits Competition.

“In our quest to get rum back to its roots, we further aged Papa’s Pilar Dark rum in bourbon oak, which adds a spicy finish on the back of the palate,” said Ron Call, Head of Rum Production. “The flavor is magnitudes more complex and the longer we age, the more the sweetness drops. Each sip reveals a new discovery.”

In addition to the two new expressions, Papa’s Pilar will host a picture contest on its facebook page for Papa’s Day, with three chances to win, beginning on June 4. Participants are asked to submit a photo of their Papa’s Pilar Custom Barrel bottle. Entries must include the hashtag #PapasDay.

• Begins 6/4; winner announced 6/10
  1. Prize Pack: Yeti Lowball Rambler; Wavespin Reel; DOA Lure Kit; Dr. Dan’s Tackle Box; Smith Guide’s Choice Glasses
• Begins 6/11; winner announced 6/17
  1. Prize Pack: Grunden’s Camo Cap; Creek Company Walton Tool; Yeti Lowball Rambler; Dr. Dan’s Tackle Box; Smith Guide’s Choice Glasses
• Begins 6/18; winner announced 6/24
  1. Prize Pack: Fishtrack subscription; Yeti Lowball Rambler; Dr. Dan’s Tackle Box; Smith Guide’s Choice Glasses; Grunden’s Camo Backpack

No purchase necessary to enter or win. Participation is limited to legal residents of the continental U.S. and must be 21 years of age.

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.

Papa’s Pilar custom aged barrel rums are available in 750ml bottles in both on- and off-premise accounts in California, Florida, Georgia, Illinois, Indiana, Kentucky, Louisiana, Massachusetts, Michigan, Minnesota, Nevada, New Hampshire, Rhode Island, Tennessee, and Texas. The suggested retail price for both the 90 and 120-day product is $39.99. Prices may vary by market.

Tasting Notes – aged for an additional 90 days

• Nose: complex notes of vanilla, coffee beans and honey with hints of crème brulée
• Taste: intricately flavorful, light sweetness mixed with hints of bourbon and oak. Full viscosity lends to a mouth feel full of almond, pecan and dried apricot
• Finish: growing spice coupled with a nice balance of sweet

Tasting Notes – aged for an additional 120 days

• Nose: elaborate layers of Caribbean spices, chocolate and coffee with hints of sherry and port
• Taste: intricately flavorful – sophisticated layer after layer of spice-forward complimented by walnut, vanilla, sherry and port
• Finish: robust dry spice with oak, balanced with a lingering sweetness

Papa’s Pilar was developed in conjunction with Ernest Hemingway’s estate. The Hemingway family donates 100 percent of their royalty profits from Papa’s Pilar Rum to charity. The brand is the “official rum” of the Coastal Conservation Association of Florida, partner of the International Game Fish Association, and 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. 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.

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 #PapaWouldBeProud, #PapasDay, #PilarPreserves

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 plans to break ground on a new distillery and experience center in 2016 in Key West, Florida, further honoring Hemingway’s contribution to the classic spirit of the city in which he once lived. Papa’s Pilar® is a proud member of the Distilled Spirits Council of the United States (DISCUS).

# # #

Lake View Destination Will Offer Authentic Neapolitan Pizza and Extensive Beer & Cocktail Options, Feature Retro Music and Antique Handcrafted Wooden Bar

Chicago (June 16, 2016) – LKH Management (LKH), the group behind Andersonville’s recently opened Replay and Elixir, announced that its eighth property, Lark, will officially open to the public Thursday, June 16. The first 50 people through the bar and restaurant’s doors that day, beginning at 5 pm, will receive a voucher for one free pizza, available for redemption by July 31, 2016. Between 5 pm and 2 am, everyone who visits the new venue will be eligible to enter to win free pizza for a year*.

Located at 3441 N. Halsted, in the former Halsted’s Bar + Grill space, Lark will offer an ideal environment for drinks seven nights a week, where guests can listen to music from the 80s and 90s until 2 am Sunday through Friday and 3 am Saturdays, as well as watch music videos from those eras playing on the 13 large screen TVs.

“We’re excited to bring this new addition to the bar scene in Lake View, which features the beautiful original wooden bar from the former Cullen’s Bar & Grill on Southport,” said Mark Liberson, LKH president. “Our weekend guests will enjoy having the chance to select albums from our collection of LPs, play retro board games and dine on our artisanal pizzas with their drinks.”

Lark will also offer authentic Neapolitan wood-fired pizzas, as well as pasta, sandwiches, entrées, salads, appetizers and weekend brunch. Lark plans to be among a handful of officially certified Neapolitan pizza establishments in Chicago. In order to obtain certification from The Associazione Verace Pizza Napolitana (VPN), Lark must adhere to strict guidelines, including what ingredients are used, how the dough is made and how long the pizzas are cooked.

Chefs Bernardo Ibarra (Girl and the Goat) and Kaz Medhat (Magnolia Café), recently leading the culinary team at Replay and Elixir in Andersonville, will helm the Lark kitchen. Creating a menu rich in flavors, the chefs will incorporate inspirations from Italy and beyond while Lark’s beverage director, Vlad Novikov, will curate drink offerings consisting of craft cocktails, extensive wine by the glass options and 16 tap beers.

The 2,400 square foot venue will accommodate approximately 90 people, and open onto one of Lake View’s largest existing patios, doubling the venue’s capacity with nearly 100 additional seats. In addition to bar and table seating, guests can choose to sit and watch the chefs prepare and cook the pizzas around the Mugnaini pizza oven, dine and drink at the historic handcrafted wooden bar, or lounge in comfortable seating surrounding Lark’s working fireplace.

“We can’t wait for everyone to join us and enjoy a taste of something they won’t find elsewhere in the neighborhood,” said Chef Bernardo. “We’re thrilled to share all the special features of the new oven, and to create delicious dishes beyond pizza, incorporating wood-fired items throughout the menu.”

Exposed brick and handcrafted wooden details will line the walls of the new venue. DJs will play 80s and 90s records Thursday through Sunday nights from 10 pm to close.

Lark will be open Monday through Friday 5 pm – 2 am, Saturday from 10 am – 3 am, Sunday 10 am – 2 am. Dinner will be served every night from 5-10 pm. Brunch will be available 10 am – 3 pm Saturday and Sunday. Late-night pizza and limited menu options will also be available nightly until close.

Please visit http://www.larkchicago.com/ to sign up for updates and special events, and “like” us on Facebook https://www.facebook.com/larkchicago, Twitter: https://twitter.com/LarkChicago, Instagram: https://www.instagram.com/larkchicago/.

*One winner will receive one free pizza per week for one year (52 total pizzas) starting Monday, June 20, 2016. Limitations will apply.

# # #