SPIRITS
Chivas & Manchester United Soccer Club
The original luxury blended Scotch whisky, Chivas, has teamed up with the world’s biggest football club, Manchester United, in a three-year global partnership.
The collaboration will see Chivas and Manchester United join forces to celebrate their collective belief that blended is better – in life, football and Scotch. Just as Chivas brings together Scotland’s best malt and grain whiskies to create something extraordinary in the bottle, Manchester United brings together the world’s best footballers, a dedicated club team and a legion of fans all around the world to create extraordinary results on the pitch.
The partnership was revealed to fans in advance of the Club’s first Premier League home game of the 2018/19 season on Friday 10th August, through a film that explores the unique blend of characteristics that make up the Manchester United team. Shot in Los Angeles during the Club’s pre-season tour, the film stars an array of Manchester United first team players revealing an often unseen side to them, showing what defines who they are, both on and off the pitch.
Throughout the season, Chivas will be collaborating with Manchester United to demonstrate that blended is better – by encouraging fans to celebrate the blend that makes them unique, and showing that when players collaborate with their teammates they can achieve the greatest success.
Jean-Christophe Coutures, Chairman and CEO at Chivas Brothers, commented: “Blending has been in our DNA ever since James and John Chivas pioneered the art in 19th century Scotland. Partnering with Manchester United was therefore a natural fit; we both firmly believe that great things can be achieved when we come together – from balancing the perfect blend of malt and grain whiskies that go into our Scotch, to using the perfect combination of players’ skills on the pitch to create a winning team. We look forward to using our spirit to help showcase the spirit of the Club and its fans all around the world.”
Richard Arnold, Group Managing Director at Manchester United, commented: “Manchester United’s history is built on teamwork and we embrace Chivas’ belief that ‘blended is better.’ Our success both on and off the pitch allows us to bring together the best mix of people who help to make our Club the global name it is today. Each individual has their own skills but the way in which they blend together is what makes us a united team. It is a pleasure to welcome Chivas as Manchester United’s Global Spirits Partner and we look forward to working together to share this belief with our fans.”
The partnership will be brought to life through a 360 campaign activated across all touchpoints globally from August 2018. Chivas branding will also be displayed on digital perimeter boards at Old Trafford as well as throughout the stadium from the first game on Friday.
Find out more about the partnership and why blended is better at Chivas.com.
About Chivas
Chivas believes that blended is better, in life and in Scotch. The original luxury blended Scotch whisky, Chivas’ belief in blending was instilled by founding brothers, James and John Chivas, who pioneered the art of blending in 19th century Scotland. Since then, Chivas has been integral to the growth of the Scotch whisky category worldwide – by bringing together the best malt and grain whiskies to create something extraordinary.
Chivas believes in the power of blending in life, as well as in Scotch. In bringing people together to create a greater whole – which is why Chivas is proud to be the global spirits partner of Manchester United, the world’s biggest football club; and in blending ambition with generosity and using success to enrich the lives of others – which is why the Chivas Venture supports social startups with $1m in annual funding.
Chivas blends its home in Speyside, Scotland, with more than 100 countries across the globe, who together have made Chivas the global success it is today, selling more than 4.2 million 9L cases every year. The Chivas range blends timeless classics with modern innovation, including: Chivas 12, Chivas Extra, Chivas XV, Chivas Mizunara, Chivas 18, Chivas Ultis, Chivas 25, Chivas Regal The Icon, and the Global Travel Retail exclusive Chivas Brothers Blend.
Chivas. Success is a blend. www.Chivas.com
About Manchester United
Manchester United is one of the most popular and successful sports teams in the world, playing one of the most popular spectator sports on Earth. Through their 140-year heritage the Club has won 66 trophies, enabling them to develop the world’s leading sports brand and a global community of 659 million followers. Their large, passionate community provides Manchester United with a worldwide platform to generate significant revenue from multiple sources, including sponsorship, merchandising, product licensing, new media & mobile, broadcasting and match day. www.manutd.com
Bulliet Bourbon Tattoo Edition
In celebration of National Tattoo Day, Bulleit Bourbon launched its Tattoo Edition. The ‘Frontier Works’ campaign was unveiled in Culver City at the illustrious Smogshoppe. The venue provided guests with a sneak peek of the limited edition bottle. Hand-picked top tattoo artists, including LA’s Shawn Barber from Memoir Tattoo, fabricated designs to be showcased on the capsule collection. Over the course of the evening, Shawn painted art with acrylic onto a large canvas. Several bar stations sprinkled throughout served tattoo themed cocktails alongside of lite bites. In the background, DJ Brandi Cyrus spun top 40 hits while the signature Bulleit Woody Tailgate Trailer transformed into a photo kiosk. Lastly, Tom Bulleit the founder of the brand, gave a heartfelt speech to celebrate the series.
Origins of Frozen Margarita
A Dallas restaurant owner blended tequila, ice and automation. America has been hungover ever since.
Source: Smithsonian.com
The way Mariano Martinez tells it, accounts of the margarita’s beginnings should be taken with a grain of salt—and a wedge of lime. Martinez is the creator of what is arguably the 20th century’s most epochal invention—the frozen margarita machine—and, at the age of 73, the Dallas restaurateur is an indisputable authority on the cocktail in the salt-rimmed glass.
The origin stories date to the ’30s and tend to feature a Mexican showgirl or a Texas socialite and a bartender determined to impress her. One of Martinez’s favorites involves a teenage dancer named Margarita Carmen Cansino who performed at nightclubs in Tijuana. “After Margarita got a contract from a Hollywood studio, she changed her name to Rita Hayworth,” he says. “Supposedly, the drink was named in her honor.”
When it comes to margarita lore, about the only thing for certain is that on May 11, 1971, Martinez pulled the lever on a repurposed soft-serve ice cream dispenser and filled a glass with a coil of pale green sherbet—history’s first prefab frozen margarita. The beverage was teeth-chatteringly cold with a proper tequila face-slap. Happy hour (and hangovers) would never be the same.
By adapting mass-production methods to blender drinks, Martinez elevated the frozen margarita from a border-cantina curiosity to America’s most popular cocktail. The innovation forever changed the Tex-Mex restaurant business (placing bars front and center) and triggered the craze for Tex-Mex food.
Befitting a musician who once recorded three versions of “La Bamba” on an EP titled Lotta Bamba, the convivial Martinez has a fresh, boyish manner and a beaming smile. He grew up in East Dallas, where at age 9 he started bussing tables at El Charo, his father’s Mexican eatery. “The customers were mostly Anglos who often had no idea what tequila was,” he recalls. “They’d show up with a souvenir bottle a friend had brought back from a vacation in Mexico, and ask my dad, ‘What do we do with this?’”
Though at the time liquor couldn’t be sold by the drink in Texas restaurants, the elder Martinez occasionally would whip up frozen margaritas in a blender for his patrons. (Introduced at a 1937 restaurant show in Chicago and bankrolled by bandleader Fred Waring, the humble Waring Blendor revolutionized bar drinks.) The elder Martinez used a recipe gleaned while working at a San Antonio speak-easy in 1938: ice, triple sec, hand-muddled limes and 100 percent blue agave tequila. The secret ingredient was a splash of simple syrup.
In 1970 an amendment to the state constitution made liquor by the drink legal, in cities or counties when approved in local-option elections. Shortly after Dallas voted yes, the younger Martinez launched Mariano’s Mexican Cuisine in a shopping center near the campus of Southern Methodist University. On opening night, the amiable owner appeared in a bandido costume. And customers, serenaded by a mariachi band, were encouraged to order margaritas made from the old family recipe. Libations were poured faster than you could say “One more round.” The second night wasn’t quite as successful: A barfly cornered Martinez and asked, “Do you know how to make frozen margaritas?”
“Oh, sure, sir, the best,” he answered.
“Well, you’d better speak to your bartender. The ones he’s making are terrible.”
As it turned out, the barman was so overwhelmed by the sheer volume of margarita orders that he was tossing ingredients into the blender without measuring them. Tired of slicing limes, he threatened to quit and return to his former job at a Steak and Ale, where the most complicated cocktail was a bourbon and Coke. “I saw my dream evaporating,” Martinez says. “I thought, ‘My restaurant will go bust and I’ve screwed up Dad’s formula.’”
The next morning while making a pit stop at a 7-Eleven, Martinez had a eureka moment: “For better consistency, I’d premix margaritas in a Slurpee machine. All the bartender had to do was open the spigot.’” But 7-Eleven’s parent company refused to sell him the contraption. “Besides,” Martinez was told, “everyone knows alcohol won’t freeze.”
Instead of wasting away in Margaritaville, he bought a secondhand soft-serve ice cream machine and tinkered with Dad’s recipe. Diluting the solution with water made the booze taste too weak, but adding sugar produced a uniform slush. Martinez had struck gold. “Cuervo Gold!” he cracks. The sweet, viscous hooch was such a hit that when Bob Hope performed at SMU in the ’70s, he joked about the margarita he’d just ordered at Mariano’s: “I won’t say how big it was, but the glass they serve it in had a diving board on it. And they salt the edge of the glass with a paint roller.”
Martinez’s original machine cranked out ’ritas for a decade before sputtering to a halt. Though he never received a patent or trademark for the device, it has a place in his heart and, since 2005, in the Smithsonian National Museum of American History. “The credit belongs to heritage and technology,” he says. “The golden ratio was two parts of the past and one of the present.”
Origins of Frozen Margarita
A Dallas restaurant owner blended tequila, ice and automation. America has been hungover ever since.
Source: Smithsonian.com
The way Mariano Martinez tells it, accounts of the margarita’s beginnings should be taken with a grain of salt—and a wedge of lime. Martinez is the creator of what is arguably the 20th century’s most epochal invention—the frozen margarita machine—and, at the age of 73, the Dallas restaurateur is an indisputable authority on the cocktail in the salt-rimmed glass.
The origin stories date to the ’30s and tend to feature a Mexican showgirl or a Texas socialite and a bartender determined to impress her. One of Martinez’s favorites involves a teenage dancer named Margarita Carmen Cansino who performed at nightclubs in Tijuana. “After Margarita got a contract from a Hollywood studio, she changed her name to Rita Hayworth,” he says. “Supposedly, the drink was named in her honor.”
When it comes to margarita lore, about the only thing for certain is that on May 11, 1971, Martinez pulled the lever on a repurposed soft-serve ice cream dispenser and filled a glass with a coil of pale green sherbet—history’s first prefab frozen margarita. The beverage was teeth-chatteringly cold with a proper tequila face-slap. Happy hour (and hangovers) would never be the same.
By adapting mass-production methods to blender drinks, Martinez elevated the frozen margarita from a border-cantina curiosity to America’s most popular cocktail. The innovation forever changed the Tex-Mex restaurant business (placing bars front and center) and triggered the craze for Tex-Mex food.
Befitting a musician who once recorded three versions of “La Bamba” on an EP titled Lotta Bamba, the convivial Martinez has a fresh, boyish manner and a beaming smile. He grew up in East Dallas, where at age 9 he started bussing tables at El Charo, his father’s Mexican eatery. “The customers were mostly Anglos who often had no idea what tequila was,” he recalls. “They’d show up with a souvenir bottle a friend had brought back from a vacation in Mexico, and ask my dad, ‘What do we do with this?’”
Though at the time liquor couldn’t be sold by the drink in Texas restaurants, the elder Martinez occasionally would whip up frozen margaritas in a blender for his patrons. (Introduced at a 1937 restaurant show in Chicago and bankrolled by bandleader Fred Waring, the humble Waring Blendor revolutionized bar drinks.) The elder Martinez used a recipe gleaned while working at a San Antonio speak-easy in 1938: ice, triple sec, hand-muddled limes and 100 percent blue agave tequila. The secret ingredient was a splash of simple syrup.
In 1970 an amendment to the state constitution made liquor by the drink legal, in cities or counties when approved in local-option elections. Shortly after Dallas voted yes, the younger Martinez launched Mariano’s Mexican Cuisine in a shopping center near the campus of Southern Methodist University. On opening night, the amiable owner appeared in a bandido costume. And customers, serenaded by a mariachi band, were encouraged to order margaritas made from the old family recipe. Libations were poured faster than you could say “One more round.” The second night wasn’t quite as successful: A barfly cornered Martinez and asked, “Do you know how to make frozen margaritas?”
“Oh, sure, sir, the best,” he answered.
“Well, you’d better speak to your bartender. The ones he’s making are terrible.”
As it turned out, the barman was so overwhelmed by the sheer volume of margarita orders that he was tossing ingredients into the blender without measuring them. Tired of slicing limes, he threatened to quit and return to his former job at a Steak and Ale, where the most complicated cocktail was a bourbon and Coke. “I saw my dream evaporating,” Martinez says. “I thought, ‘My restaurant will go bust and I’ve screwed up Dad’s formula.’”
The next morning while making a pit stop at a 7-Eleven, Martinez had a eureka moment: “For better consistency, I’d premix margaritas in a Slurpee machine. All the bartender had to do was open the spigot.’” But 7-Eleven’s parent company refused to sell him the contraption. “Besides,” Martinez was told, “everyone knows alcohol won’t freeze.”
Instead of wasting away in Margaritaville, he bought a secondhand soft-serve ice cream machine and tinkered with Dad’s recipe. Diluting the solution with water made the booze taste too weak, but adding sugar produced a uniform slush. Martinez had struck gold. “Cuervo Gold!” he cracks. The sweet, viscous hooch was such a hit that when Bob Hope performed at SMU in the ’70s, he joked about the margarita he’d just ordered at Mariano’s: “I won’t say how big it was, but the glass they serve it in had a diving board on it. And they salt the edge of the glass with a paint roller.”
Martinez’s original machine cranked out ’ritas for a decade before sputtering to a halt. Though he never received a patent or trademark for the device, it has a place in his heart and, since 2005, in the Smithsonian National Museum of American History. “The credit belongs to heritage and technology,” he says. “The golden ratio was two parts of the past and one of the present.”
JAMESON CASKMATES IRISH WHISKEY CELEBRATES CRAFT BEER BY SPONSORING THE 2018 GREAT AMERICAN BEER FESTIVAL
NEW YORK, NY – (June 06, 2018) – Beer and whiskey. From the classic boilermaker, to more modern pairings, they have been partners for centuries. And now, Jameson® Caskmates Irish Whiskey is further celebrating our partnership with craft beer in Denver at the 2018 Great American Beer Festival®.
Jameson Caskmates is proud to be the first spirits partner to be an official sponsor of the 2018 Great American Beer Festival (GABF), September 20 – 22 at the Colorado Convention Center in Denver. As the premier U.S. beer festival and competition, GABF represents the largest collection of U.S. beer ever served. It will also feature its first ever Jameson Caskmates Barrel-Aged Beer Garden, which will include Jameson brewery partners and their limited-edition Jameson barrel-aged beer in a setting that draws inspiration from their local neighborhoods.
“Jameson is proud of its connection and commitment to the craft beer community. In 2015, we brought the two together as one with the launch of Jameson Caskmates, a one of a kind whiskey finished in craft beer barrels, and created out of a passion for craft, quality and neighborhood collaboration,” said Paul Di Vito, Vice President, Jameson, Pernod Ricard USA. “This connection and commitment to the community is one of the many reasons we’re extremely proud to be supporting the Great American Beer Festival and local brewers from neighborhoods across America.”
Brewers have long used whiskey barrels to age their beer and as part of the Jameson Caskmates Program, Jameson sends breweries across the U.S. used Jameson barrels from the distillery in Midleton, County Cork, Ireland. Those breweries age a variety of unique and neighborhood specific barrel-aged beers for sale locally. The GABF sponsorship is a natural extension of Jameson’s dedication to the craft beer community, and each of our brewery partners exemplifies a devotion to the spirit of their neighborhoods, which is an integral part of our brand story.
As a brand born in a local Dublin neighborhood, Jameson has grown up in neighborhood bars across the country with the support of the community – the breweries, the musicians, the bartenders and the people. Supporting and elevating local brewers is extremely important to Jameson, and the brand is proud to be a part of the 2018 Great American Beer Festival.
Follow @Jameson_us and JamesonWhiskey.com for the latest happenings in your local neighborhood. For a chance to win a trip to the Great American Beer Festival and join us at our Barrel-Aged Beer Garden enter at www.caskmatesgabf.com.
TASTE RESPONSIBLY
JAMESON® Irish Whiskey. 40% Alc./Vol. (80 Proof). Product of Ireland. ©2018 Imported by John Jameson Import Company, New York, NY
Crown Royal Releases New 13-Year-Old Blenders’ Mash
Crown Royal just released the third expression in its Noble Collection, Crown Royal 13-Year-Old Blenders’ Mash, a rare stock of the Canadian whisky made with a corn-forward mash bill. Carefully aged in new, charred American oak barrels for no less than 13 years, this is the first age statement offered from the Canadian whisky brand, the world’s bestselling Canadian Whisky. The complexity of the liquid intensifies with the aging process, bringing out richer and deeper notes of caramel and fruit.
Crown Royal 13-Year-Old Blenders’ Mash was named Best Canadian Whisky and received a Double Gold Medal at the 2018 San Francisco World Spirits Competition.
Browse or purchase at Crown Royal Blenders’ Mash
GGG × CINCO DE MAYO KNOCKOUT COCKTAILS
On May 5, boxer Gennady “GGG” Golovkin will face Vanes Martirosyan for an anticipated bout at the StubHub Center in California.
Whether tuning into the fight on HBO with some close friends or hosting a viewing party with your fellow boxing aficionados, impressive at-home cocktails make for an easy win. Below, you’ll find a variety of Chivas Fight Club Cocktails, complete with appropriate names, perfect for Fight Night!
GGG is the face of The Chivas Fight Club, an initiative launched by Chivas Regal to inspire the fighter in all of us. Now, more than ever the fighting spirit of this humble individual rings true as GGG continues his fight, in and out of the ring, through obstacles this year.
The Chivas Fight Club cocktails below
The Phantom Right Hook
2 Parts Chivas Extra
0.5 Parts Sweet Vermouth
0.5 Parts Lillet Blanc
Top up with Soda Water
Lemon Twist to Garnish
Glass: Collins
Method: Combine Chivas Extra & ingredients with ice cubes
The Undisputed Champion
1.5 Parts Chivas Ultis
1 Part Campari
1 Part Sweet Vermouth
Garnish: Orange Zest
Glass: Coupe or Old Fashioned
Method: Combine Chivas Ultis & ingredients and strain over one large cube of ice in glass
The Eliminator
1 Part Chivas 12 YO
.75 Part Fresh Lemon
.75 Part Simple Syrup
Egg White (optional)
Hard Ice
Garnish: Orange slice and cherry
Glass: Old Fashioned
Method: Combine Chivas 12YO & all ingredients and fine strain over ice in glass.
Fists of Fury
1 Part Chivas 18 YO
1 Part Martell V.S.O.P.
1 Part Sweet Vermouth
.5 Part Benedictine
2 dashes Angostura bitters
2 dashes bitters
Hard Ice
Garnish: Lemon Zest
Glass: Old fashioned
Method: Combine all ingredients & strain over one large cube of ice in glass
Punch Recipe
1 Part Chivas 12 YO
1 Part Cinnamon Syrup (Homemade or Monin)
.75 Parts Fresh Lemon juice
2 parts Chamomile Tea
1 part Perrier Jouet Grand Brut
Vessel: Punch bowl
Method: Pour Chivas 12 YO over large Ice cubes
Garnish: Grapefruit wheels, all-spice berries, star-anise pods, and grated nutmeg
Blade and Bow
This month, an extremely limited supply of Blade and Bow Kentucky Straight Bourbon Whiskey 22-Year-Old will be re-released.
Due to the rarity and renowned craftsmanship of the legendary Stitzel-Weller Distillery, Blade and Bow 22-Year-Old is in high demand. The re-release of Blade and Bow 22-Year-Old honors the 83rd anniversary of the opening of Stitzel-Weller Distillery, which continues to stand as a true staple in American whiskey history. I’ve attached a fact sheet with all the details.
Since its release, Blade and Bow 22-Year-Old has been recognized by many respected spirits awards including:
– Named “Best Straight Bourbon” and awarded Double Gold at the 2015 San Francisco World Spirits Competition
– Awarded a score of 99 and Chairman’s Trophy at the 2016 Ultimate Spirits Challenge
– Best Bourbon 10 years and over from multiple barrels from Jim Murray’s 2017 Whisky Bible
Blade and Bow will be continuing its tradition of celebrating Kentucky Derby weekend with the third annual A Stitzel-Weller Affair on May 4th. The event includes a seated dinner hosted by chef Hugh Acheson and a private performance by well-known musician Marc Broussard.
BBQ & BEER FESTIVAL
3RD BBQ & BEER FESTIVAL TO FEATURE BILLY CURRINGTON AND LOCASH
Annual Festival to Showcase World Class Country Music, Refreshing Craft Beers and Delicious BBQ on May 11th-12th
Celebrate country music, the most refreshing craft beers, and mouthwatering BBQ in the state at the BBQ & Beer Festival, SoCal’s annual end-of-spring celebration in Santa Clarita on Saturday and Sunday, May 11-12. This two-day event features performances from country music stars Billy Currington and LOCASH, alongside the state’s very best in BBQ and beer.
Friday evening at the BBQ & Beer Festival is a celebration of world-class country music. Billy Currington is a 20-time top 40 hitmaker and Georgia-born superstar who has shared the stage with country music greats like Carrie Underwood, Lady Antebellum and Tim McGraw, and enjoyed several weeks at the top of the country charts with his single “Do I Make You Wanna” last summer. Country music duo LOCASH is made up of singer-songwriters Chris Lucas and Preston Brust, and whose fusion of modern country and classic heartland rock has enjoyed multiple gold certifications, eight charting singles and award show recognition from the ACM Awards, CMT Music Awards and the CMA Awards. After select dates with Tim McGraw and Faith Hill on the SOUL 2 SOUL Tour, they are on the road in 2018 with country music heavyweight Billy Currington.
Don’t forget the brews: with a multitude of microbreweries pouring over 50 different handcrafted beers and ciders on tap, beer enthusiasts are invited to discover new favorites and to enjoy established and well-loved choices. Participating breweries include some favorites such as Pocock Brewing Co., Elysian Brewing Co., Island Brewing Company, Firestone Walker Brewing Company, Goose Island Beer Co., The Bloody Cure, Golden Road Brewing, Guinness, Shock Top, Stella Artois, Oggi’s, Breckenridge Brewery, Bravery Brewing, Lincoln Beer Company and more. VIP ticketholders will receive an exclusive souvenir tasting cup for sampling with entry. (Note: while beer will available for purchase for all eligible Friday night attendees, the beer tasting is restricted to VIP ticketholders. Guests must be at least 21 years of age with valid I.D. to participate in Friday night’s VIP beer sampling.)
Saturday at the BBQ & Beer Festival is a family friendly BBQ extravaganza, designed with chowing down on the best hot, delicious BBQ and BBQ sauces from around the state in mind – and, of course, refreshing craft beer pairings for interested adults. A perfect family outing, Saturday’s event will feature live entertainment from ACDC tribute band Noise Pollution and Michael Jackson tribute band Foreverland, as well as a fun Kid Zone to keep everyone in the family entertained to their hearts content. Saturday’s food & BBQ participants include Taste of Soul on Wheels, It’s in the Sauce, Nava Sausage, Bizuri Ice Cream, Kernel Spuds, Our Place BBQ & Soul Food, Black Sugar Rib Co., Smokehouse BBQ, Busy Bee Café, and Chef TLC’s Sidewalk Café among others to be announced. (Note: there is no craft beer sampling on Saturday.)
Tickets are available for purchase online now. Tickets will also be sold at the door. General admission tickets are $30 on Friday (includes admission and access to concert) and $10 on Saturday (includes entry and live entertainment). VIP Sampling tickets are $75 (includes bottomless beer and access to concert). Individuals must be 21 years of age or older with a valid ID to participate in the VIP sampling on Friday and to consume alcohol for the duration of the festival. Kids 10 and under get in free on Friday, and kids 12 and under get in for free on Saturday.
For more information, please visit www.BBQandBeerFestival.com.