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BevX Awards 2021: Call For Entries


2020 was beyond challenging for on-premise operators, thanks to shutdowns and restrictions brought on by the pandemic. Yet many restaurants showed creativity with their beverage programs, and the ability to pivot with constant changes.

If your beverage program is unique and successful, enter The 2021 BevX Awards. This competition celebrates full-service chain restaurants for their beverage program’s creativity, originality and impact on sales and profitability. Winners demonstrate superior marketing support, staff training and overall commitment to their beverage initiatives.

This was no ordinary year, and we recognize the hurdles that the on-premise industry faced in 2020. So we’ll be judging the entries this year with an emphasis on how companies responded to pandemic-related challenges and implemented unique or innovative changes to their business as a result.

Entries are due July 9. Winners will be announced in an issue of Cheers, with the Overall Winner appearing on the cover. For more information and a link to the entry form, visit 2021 Beverage Excellence Awards.

The post BevX Awards 2021: Call For Entries first appeared on Cheers.
(Originally posted by Melissa Dowling)
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Heineken Minis Return to the American Beer Market


Heineken has announced the return of Heineken Minis.

These are 7-oz. cans and 8.5-oz. bottles that contain the imported lager.

Heineken Minis are now available in 24 states in chain retailers. The brand intends to expand into additional markets later this year.

“7-oz. bottles are popular in hot climates, such as the Caribbean, Africa, Southeast Asia, and Southern Europe, as they are easily enjoyed refreshingly cold before they can heat up in the sun,” says Joe Conti, brand manager. “We’re aiming to open consumers up to that option this summer with their favorite green lager.”

“7-oz. bottle and 8.5-oz. can depletions were up 45.2% and 22.3%, respectively, L12W 2021 vs 2020, which means these SKUs are growing 9 to 4.5x faster than Heineken Original as a whole,” Conti adds. “Distribution was up 94.9% and 15.3%, respectively, in the same period”

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7 Ways To Celebrate Earth Day

7 Ways To Celebrate Earth Day



The Honey Highball, with Aberfeldy Scotch, local honey syrup and chamomile tea.
Phade drinking straws, made from canola oil, are marine biodegradable and home/industrial soil compostable.
The Banana Peel Old Fashioned, with Monkey Shoulder Scotch, banana peel syrup and black walnut bitters.

It’s that time to officially honor Mother Earth. April 22 makes the 51st Earth Day, the annual event for supporting environmental protection. So many players in the beverage alcohol and hospitality industries have stepped up their sustainability efforts in recent years. Here are just a few recent programs and ideas for commemorating not just Earth Day but the entire sustainability month of April.

Check out a Kimpton Wine Hour.

Kimpton Hotels & Restaurants is honoring Earth Day this year by planting a tree for every bottle of wine poured during its nightly Wine Hour throughout April. Kimpton’s signature Wine Hour will feature wines from Trinchero Family Estates all month long. The brand’s longstanding relationship with Trinchero Family Estates and Trees for the Future has already led to the planting of more than 23,000 trees in the nearly five years of the partnership.

What’s more, select Kimpton restaurants are participating in the California Wine Institute’s “Down to Earth” month with special offerings all month long. At Elm & Good (Kimpton Pittman Hotel in Dallas), Fielding’s (Kimpton Armory Hotel in Bozeman, MT) and Henley (Kimpton Aertson Hotel in Nashville), guests will be able to enjoy curated food pairings with California wines and learn about Kimpton’s sustainable wine offerings such as those from longstanding partner Cakebread Cellars. Cakebread is certified as Fish Friendly and participates in the Certified California Sustainable Winegrowing program, among other sustainable practices in the vineyards.

Help plant some trees with your purchase.

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Dogfish Head Releases Nonalcoholic Wheat Brew, Lemon Quest


As the nonalcoholic beer category continues to grow in the U.S., leading craft producer Dogfish Head has officially launched their nonalc wheat brew, Lemon Quest.

This new beer hits shelves nationwide in May.

Made with real lemon puree, blueberry juice, acai berries, monk fruit, sea salt and Hopsteiner Polyphenol-Rich Hop Pellets, Lemon Quest is a non-alcoholic alternative with 90 calories, the company explains.

Supporting the beer is the yearlong initiative “Mother Nature, Let’s Do This!”, developed in partnership with The Nature Conservancy (TNC), an environmental nonprofit. In the coming months, consumers can expect contests, giveaways, themed events and a variety of collaborations with other outdoor brands and active lifestyle influencers — plus additional beer tie-ins.

“Because of its wholesome, all-natural ingredients and its connection to TNC, we’ve lovingly nicknamed Lemon Quest, ‘the brew that gives back’,’” said Dogfish Head Founder and Brewer, Sam Calagione. “As a proud supporter of TNC, Dogfish Head will showcase the organization’s logo on every package of Lemon Quest, and will contribute more than $50K to TNC to celebrate our new product launch and the awesome collaborative work we’ve been doing to bring our ‘Mother Nature, Let’s Do This!’ program to life.”

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Blue Point Brewing Legalize Wheat


With the canna-centric 420 holiday on the horizon, Blue Point Brewing has announced the launch of Legalize Wheat for anyone looking to celebrate sans THC.

Legalize Wheat is a 7.0% ABV Hoppy American wheat ale made with a Pineapple Express Terpene blend.

This beer taps into the emerging craft beer trends of terpenes. These are naturally occurring compounds that impact flavor and aroma in beer (and cannabis).

Blue Point also worked with artist Helen Kennedy, the first female artist-in-residence for the Grateful Dead, to design graphics for this limited-edition brew.

Further celebrating the upcoming cannabis holiday, Blue Point has launched a limited-edition HopBox. Available for DTC shipping across New York and for pickup at the LI pub, the kit includes the Legalize Wheat, Peripheral Drift (IPA), LIIT (Hard Tea Seltzer), and Hoptical Illusion (IPA) brews alongside rolling papers, munchies, a limited-edition poster designed by Kennedy herself, and more.

The post Blue Point Brewing Legalize Wheat first appeared on Cheers.
(Originally posted by Kyle Swartz)
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Dirty Devil Vodka


Dirty Devil Vodka announced today that they are expanding the product’s availability to the U.S.

Created and launched in Quebec in 2019 by St. Lucifer Spirits (SLS), Dirty Devil Vodka is an innovative spirit made from non-GMO corn and blended with Hyper-Oxygenated water — a patented process that yields water with five times the oxygen of ordinary water, the company says.

“We start with a super purification system that produces the highest quality of water,” says Daniel Sdicu, biologist/chemist, Dirty Devil Vodka. “The water is then speed chilled to 4 degrees Celsius and is passed through our plasma reactor. This process changes the molecular structure of water by imbuing it with five times the oxygen of normal water. The resulting Hyper-Oxygenated water is then blended with a high-quality gluten-free alcohol and bottled at 84 proof.” 

Dirty Devil Vodka (DDV) is initially available this May in New York, New Jersey, and Pennsylvania, through Trinity’s subsidiary, Verity Wines.

“We are delighted to partner with Dirty Devil Vodka, a brand where science and mixology collaborate to deliver an exceptional cocktail experience,” says Hill Flynn, president and CEO of Trinity Beverage Group. “We are confident that this brand — with its ultra-smooth finish, higher proof and value for price point — has a unique role to play in the vodka category.”

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Vegas Eatery Shakes Up Dessert Cocktails

Vegas Eatery Shakes Up Dessert Cocktails


As part of a new spring menu, Las Vegas restaurant Makers & Finders in April introduced several specialty dessert cocktails. The decadent drinks draw inspiration from its coffee bar’s most popular specialty lattes. For instance, the Espresso Martini 2.0 ($11) features Grey Goose essences strawberry and lemongrass vodka, Kahlua, espresso, vanilla syrup and whipped cream.

Other drinkable desserts include the White Chocolate Emulsion ($12), with Bacardi spiced rum, milk, espresso and white mocha steamed together over a chocolate sphere with a fluffy surprise inside; and the Lavender Sorbet Spritz ($12), a tableside cocktail featuring Martini Fiero bittersweet vermouth, Martini Rossi prosecco, lavender and coconut sorbets and lemon juice. A trio of shots (shown atop), made with Angel’s Envy bourbon, white mocha sauce, caramel sauce and mocha sauce is served in waffle cups with whipped cream.

Makers & Finders, with locations in the Vegas Arts District and Downtown Summerlin, is run by owner/CEO Josh Molina, executive chef Kenneth Taylor III and beverage specialist Jared Uy. The brand is known for its selection of inspired Latin cuisine, craft coffee and innovative cocktails. Why the dessert drinks?

“Part of my inspiration for creating the dessert cocktail menu was noticing that, although there are many incredible eateries in our neighborhoods, there was not a place to imbibe and satisfy your sweet tooth after dinner,” Molina says. “Our intention was to fill that void through a series of fun and interactive dessert beverages that can be enjoyed through the wee hours of the night.” 

Makers & Finders also unveiled several new actual desserts, including the Enyucado Cheesecake ($10), with layered cassava and coconut cake and cheesecake with a coconut graham cracker crust, guava and meringue; Rosé Tres Leches ($9), featuring Chiffon sponge cake soaked in a rosé-infused coconut milk, Italian meringue and assorted fruits; and a Vegan Espresso Flan ($9), with coconut milk flan, espresso caramel, assorted fruits and coconut whipped cream.

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What I’m Drinking Now: Tanya Saxena and the Promise at Dawn

What I’m Drinking Now: Tanya Saxena and the Promise at Dawn


Tanya Saxena is a partner in Civetta Hospitality, which includes Amali and Bar Marseille in New York and Calissa restaurant in Water Mill, NY.

At Amali, a sustainable Mediterranean restaurant, chef Alex Tubero’s cooking philosophy is to use the freshest ingredients and to let them speak for themselves. Whenever possible, I like to incorporate the same ingredients into our beverage program, and I think simplicity is key.

In the spring, I crave fresh, aromatic, citrus-forward cocktails. The delicate floral notes from the lavender in the Promise at Dawn cocktail perfectly complements the gentle acidity of the yuzu, and the egg white gives it a beautiful frothy texture.

It’s a straightforward, elegant cocktail that feels like you’re sipping on spring!

Promise at Dawn
2 oz. Aviation gin
1 oz. Yuzu juice
¾ oz. Lavender syrup
1 Egg white

Shake all ingredients with ice, then strain out the ice and shake a second time without ice. Serve up in a coupe glass and garnish with a lemon twist. 

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Viña Don Melchor 2018 Don Melchor


Viña Don Melchor has announced their next release: 2018 Don Melchor.

More than 30 vintages now from its first release, Don Melchor is a Chilean cabernet sauvignon from Puente Alto Vineyard. The wine is composed of four varieties: cabernet sauvignon, cabernet franc, merlot and petit verdot.

“Don Melchor is the constant quest for the best expression of every vine in the vineyard, so as to capture the beauty of the balance of the Puente Alto terroir,” says Enrique Tirado, winemaker and general manager of Viña Don Melchor. “This is my true obsession. I use technology as a tool for attaining a deeper understanding, but more than that, watching and touching each plant and each vine is what allows us to attain the perfect balance in each vintage.”

In the tradition of First Growth Bordeaux, Don Melchor is known for its blending process, the company says, an annual collaboration between Tirado and blender Eric Boissenot, designed to “find the truest expression of Puente Alto.” The weather conditions in 2018 allowed the team to showcase the beauty of the composition between all four Bordeaux varieties planted in Puente Alto, the company adds, with a balanced blend of 91% Cabernet Sauvignon, 5% Cabernet Franc, 3% Merlot and 1% Petit Verdot.

The vintage was warmer than average, but unlike 2017, a more even distribution of rainfall allowed for steady maturation of multiple varieties. Harvested by hand between March and May, 2018 Don Melchor shows complexity of small red fruits and floral notes, the company reports. The wine has an aging potential of 35 years.

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Fishers Island Lemonade New Flavors


As the RTD category continues to boom, Fishers Island Lemonade has announced the launch of four new flavors: Spiked Tea, Pink Flamingo, Fizz and Spirit Pops.

This introduction marks the first line extension released since the original brand launched in 2014.

Fishers Island Lemonade is made with a dual-spirits base, combining vodka, barrel-aged whiskey, lemon and honey. Each of the new spiked lemonade offerings uses the original Fishers Island Lemonade recipe as the foundation for each varietal:

Fishers Island Spiked Tea: A half-and-half blend of the original spiked lemonade with black tea. 7% ABV.Fishers Island Pink Flamingo: Combines the original vodka and barrel-aged whiskey-spiked lemonade with real cranberry. 7% ABV.Fishers Island Fizz: A lighter version of the original vodka and barrel-aged whiskey-spiked lemonade recipe. 5% ABV.Fishers Island Frozen Spirit Pops: A frozen spirit pop made with vodka, barrel-aged whiskey, lemon and honey. 7% ABV.

“Our new releases have been a long time coming. We’ve been featuring and serving the Spiked Tea, Pink Flamingo and Fishers Fizz as mixed drink recipes at our events for years,” says Founder Bronya Shillo. “The overwhelming love for each made them the perfect choices when it came to deciding how to grow our brand from a single craft cocktail in a can to a family of delicious, full-flavor, high-quality spiked lemonade craft cocktails in a can.”

“We then went a step further to innovate outside the can with our fun frozen spirit pop, which we cannot wait for everyone to taste,” Shillo adds. “We are absolutely thrilled to share our Fishers Island Lemonade family portfolio with our loyal fanbase and new customers across all of our markets.”

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Stranahan’s Original Single Malt Receives Rebranding, New Recipe


Leading American single malt producer Stranahan’s has announced several changes to its Stranahan’s Original whiskey, as the Colorado craft distillery celebrates 15 years.

This includes new packaging, and a blend of older liquids: four-year, five-year, six-year and seven-year old American single malts. The four-year provides Original’s signature malt-forward character, while the older barrels add spice and oak complexity to the final whiskey, the company says.

Since its first release 15 years ago, Stranahan’s has remained a pioneer in American single malts and Colorado distilling, including its annual Snowflake release, the recent Mountain Angel 10 Year Old (the distillery’s oldest release to date) and core expressions like Sherry Cask and Blue Peak. The refresh of Stranahan’s Original in the core lineup is meant to honor this 15 year commitment.

Stranahan’s Original is bottled at 47% ABV. It is available for purchase nationwide at a suggested retail price of $55 per 750-ml. bottle.

The post Stranahan’s Original Single Malt Receives Rebranding, New Recipe first appeared on Cheers.
Original author: Melissa Dowling
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Sombra Reposé Mezcal


Sombra Mezcal has launched Sombra Reposé — a reposado aged in Bordeaux wine barrels.

Sourced from Château Léoville Poyferré, a second-growth wine estate in St Julien, France, the barrels are filled with Sombra’s Espadin mezcal and aged for up to six months. The Limousin oak softens the mezcal while enhancing the spirit’s botanical balance, the company reports, bringing through a light rosé color.

“We are very excited for our latest expression, Sombra Reposé, which uses our award-winning mezcal made from Espadin agave,” says Martha Cardoso, Sombra’s GM and director of the Sombra Adobe Brick Project. “It is fair trade and responsibly sourced, and aged in French barrels that formerly held prestigious wine. This process produces a refined spirit with a beautiful rose-colored hue, hence the name Reposé (French for rested, similar to the Spanish reposado).”

Sombra has a commitment to sustainability, including for The Adobe Brick Project, a community-focused program that upcycles distillation waste to create adobe bricks used to build houses for those in need, the company says. Also, the company donates at least 1% of sales to certified environmental charities and local educational initiatives in Oaxaca, Mexico.

Sombra Reposé Reposado Mezcal is 45% ABV. It has a fruity nose with a hint of smoke, vanilla, orange peel and blackberries, the company reports. It is smooth and warming to the palate, with a fruit-driven finish.

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Dallas Celebrates 50 Years of Frozen Margaritas


Did you know that Dallas was the official home of the frozen Margarita? According to VisitDallas, the city’s official destination marketing organization, Dallas restaurateur Mariano Martinez invented the frozen Margarita machine in 1971. The original machine now sits in the Smithsonian National Museum of American History next to Julia Child’s kitchen.

What inspired Mariano to invent one of the city’s most innovative contributions to American culture, and an easy way to render a frosty version of the popular cocktail? He says that he “just wanted to keep the doors of my restaurant open and my patrons and employees happy,” VisitDallas reports.

Mariano’s invention in turn inspired VisitDallas to launch the Margarita Mile experience and app in 2018. The Margarita Mile is a self-guided tour through Dallas’ distinct neighborhoods to sample its best and brightest Margaritas. As participants visit restaurants and check in on the app along the way, they earn points towards prizes.

The post Dallas Celebrates 50 Years of Frozen Margaritas first appeared on Cheers.
Original author: Melissa Dowling
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Molson Coors Launches Organic Beer, Coors Pure


On May 7—National Beer Day—Molson Coors has unveiled its first USDA-certified organic beer, Coors Pure. The new brew is available nationwide.

Tapping into the “healthier for you” beverage trend, Coors Pure is 92 calories with zero sugar. It’s a USDA-certified organic light lager, with a subtle malt sweetness along with low bitterness and slight citrus hop notes, the brewery reports.

“Coors Pure is the answer for beer drinkers who are looking for an organic, low-calorie option without sacrificing the refreshment they know and love from Coors,” says Marcelo Pascoa, VP of marketing at Molson Coors. “As we approach summer, more exercise enthusiasts are making their ways to parks and streets across the country, and we’re excited to introduce a beer that is the perfect refreshment for those who also try to live a healthier life.”

In support of this launch, Coors Pure has hosted a beer run, with the chance to receive a free 12-pack of the new product. The company has set loose professional runners, wearing QR codes, in some of New York City’s most popular running destinations — including Central Park. Get close enough to capture the code and you can win free beer.

Also, from April 7 to 14, consumers can track their beer-can shaped run on their running app, submit a screenshot of the run map on email to This email address is being protected from spambots. You need JavaScript enabled to view it. and receive a Coors Pure on the brewery.       

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Bulrush Restaurant Is Bullish On Mocktails

Bulrush Restaurant Is Bullish On Mocktails


Funny Fennel Fizz mocktail

Bulrush restaurant in St. Louis uses foraged ingredients and zero-waste practices to tell the stories of the Ozark region’s melting pot of people during the 19th century. In addition to the hyper-seasonal tasting menu and craft bar experience, Bulrush, which opened in 2019, prides itself on its selection of no-alcohol cocktails that also include foraged ingredients.

Chef/owner and expert forager Rob Connoley knew that he wanted a spirit-free program as extensive and challenging as the regular cocktail list for two reasons.

The Not Tea by Nature spirit-free cocktail.

“First, I want every customer to have the same experience, meaning, regardless of if you’re drinking alcohol, each guest should have the same rhythm of food and drink flow, the same service interactions, and at the end of the meal feel like they had the same experience,” he says. “No one should feel like they’ve missed out by not enjoying alcoholic drinks.”

The second reason is simple: money. “When guests come to Bulrush, they’re coming for a special meal,” Connoley says. “It would be ridiculous of me to not offer an opportunity for every guest to enjoy the experience in a way that suits them, and in return, I am able to charge a price for the product.” The mocktails at Bulrush are priced at $11; cocktails are $16.

To preserve the authenticity of this nearly forgotten cuisine, Bullrush uses only ingredients that can be justified through historical research and knowledge of the time period. For example, there are no lemons behind the bar, because the fruit did not become available to the area until later in the 1900s. Instead, Bulrush uses of a variety of vinegars, kombucha and kefir—all made in-house—as substitutes for sour components. 

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Gallo Purchases RumChata


E. & J. Gallo Winery has announced that its Spirits Division has signed an agreement to acquire Agave Loco LLC, owner of RumChata, a leading cream liqueur brand.

Inspired by the traditional milky rice drink from Mexico, founder and master blender Tom Maas began experimenting in his kitchen to create his version of a rum-based horchata. Using fresh dairy cream, rum and a proprietary sweet spice blend, RumChata was born in 2009.

Since its introduction, RumChata has steadily grown within the cream liqueur category in both retail and on-premise.

“First of all, I want to thank the distributors and retailers, as well as our employees, who supported RumChata since its inception. Your backing of the brand meant the world to us and will not be forgotten,” Maas says. “As a small independent producer, we never imagined the success of RumChata when we were just getting started back in 2009. We have taken the growth of the brand as far as possible as a small supplier, and it was the right time to find a new brand steward. I know the RumChata brand will thrive under Gallo’s guidance, and I am excited to watch the brand continue to grow and evolve in the future.”

In 2016, RumChata introduced MiniChatas, 25-ml. cups for consumers wanting to add RumChata to their coffee. A year later in 2017, RumChata Cold Brew (formerly FrappaChata) came out.

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Clase Azul Mezcal Guerrero Hits Retail Shelves


Tapping into the booming premiumization trend for tequila and mezcal, Clase Azul has announced the launch of Clase Azul Mezcal Guerrero.

This new expression is made from 100% Agave Papalote, also known as Agave cupreata, and specific to the Guerrero region. The plant grows wild in the mountain range of Guerrero, which is on the coast and has a tropical climate. 

Agaves cook over the course of three-fo-four days in a pit oven using volcanic rock and firewood from the Guamuchil tree, the company says: an endemic species to Mexico and South America. Distillation occurs using firewood and a copper alembic still.

The result is a palate and aroma that go from grapefruit skin and fresh wood to rosemary and peanut oil, with hints of butter and daisy flowers, the company reports.

The decanter’s green color represents jade, a precious stone of value to Mexico’s ancestral cultures. The design was inspired by the Guerrero woman­, the company says, “her tender nature, strength, leadership, and warrior spirit.” Finally, the four-petal flowers that cover the decanter represent the Fifth Sun, a pre-Hispanic god representing the origin of the universe.

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Bohemian Remedy


1 oz. Real McCoy 3yr old rum
¾ oz. St. George Absinthe (or another lower-alcohol absinthe)
½ oz. Allspice Dram
2 dashes Orange bitters
¼ oz. Hibiscus syrup
Soda water
Hibiscus syrup and sugar (for rim)

Line the rim of a Collins glass by dipping it into hibiscus syrup, then sugar. Combine all ingredients in a cocktail shaker with ice. Shake well and strain into glass. Top with ice and soda water.

Mikayla Canslo, beverage director of The Shipwright’s Daughter in Mystic, CT, created this recipe.

The post Bohemian Remedy first appeared on Cheers.
(Originally posted by Melissa Dowling)
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Lawson’s Finest Liquids Knockout Blonde Ale


As winter gives way to spring, Lawson’s Finest Liquids has announced the return of Knockout Blonde ale.

This is the first of six specialty beers making a seasonal appearance across the brewery’s full distribution network this year. 

Brewed with a blend of North American malts and with Cascade and Centennial hops, this straw-colored blonde ale is now available at retailers throughout Vermont, Connecticut, Massachusetts, Maine, New Hampshire, New Jersey, New York, Pennsylvania and Rhode Island.

“Blonde ales have been getting more and more popular in the past year, and Knockout Blonde is one that we’re always excited to share with the masses,” says Sean Lawson, founder and CEO of Lawson’s Finest Liquids. “It’s light and drinkable but still has its fair share of hop character — and I think it’s the perfect match for these spring temperatures. This beer was inspired by my beautiful wife and business partner, Karen, whose likeness appears on the can artwork in a convertible, with her hair blowing in the wind.”

Knockout Blonde, 5% ABV, has a punch of hop aroma and notes of lemon and lime citrus, the company reports.

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Heaven Hill Distillery Announces Spring 2021 Old Fitzgerald Bottled-in-Bond


Heaven Hill Distillery today announced the release of the spring 2021 Old Fitzgerald Bottled-in-Bond Kentucky Straight Bourbon Whiskey.

The spring 2021 edition is the first 8-year-old of the nationally released series, and includes bourbon pulled from three different rickhouses, on different floors, and two different production dates. The whiskey is comprised of barrels produced in spring of 2013, and bottled in spring of 2021. It’s the seventh release in this limited-edition series.

Consistent across all spring releases, this 2021 edition has a green label.

The bottle’s tax strip — a signature of transparency on all bottled-in-bond products — discloses when the liquid was produced and bottled. Also following BiB rules, this whiskey is the product of a single distillery from a single distilling season, aged a minimum of four years and was bottled at 100 proof, or 50% ABV.

The Old Fitzgerald Bottled-in-Bond spring 2021 edition has a suggested retail price of $85 per 750-ml. bottle. It is available nationwide on an allocated basis.

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