Chilled Magazine

MAY 28, 2024

Lynn House Lynn House is the dynamic force behind Heaven Hill Brands’ spirits portfolio, infusing each brand with her expertise and creativity. As the National Spirits Specialist and Portfolio Mixologist, Lynn brings to life the essence of Heaven Hill through innovative cocktails tailored for both national and local settings.

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Imbibe Magazine

JULY 23, 2024

And who better to point you in the right direction than those leading the charge on Paris’ increasingly notable cocktail culture? Bisou Nicolas Munoz, who had previously opened popular cocktail bar Divine, founded this hotspot in the trendy Marais quarter in 2017. Try the Onsen Fumito.

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VinePair

JANUARY 9, 2024

The capital of Greece — which has one of the most exciting, accessible, affordable, and just plain fun cocktail cultures in the world right now — not only boasts a vibrant cocktail scene, but also one of the most compact, despite doubling in size over the last two years. This is not a city for studied, quiet cocktail dens.

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VinePair

DECEMBER 1, 2023

After over 200 years of crafting high-end cherry-infused liqueurs, Luxardo has become synonymous with the Maraschino cherry. Either way, there’s no denying that Luxardo has ingrained itself in modern cocktail culture with a single stone fruit. Or maybe you’ve used its classic Maraschino liqueur to mix up a Last Word or Martinez.

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Bartender.com

DECEMBER 11, 2023

Founded in 2019, Session embarked on a mission to redefine the cocktail experience. Its commitment to excellence is evident in the curated menu, showcasing a selection of modern classic cocktails. With plans for further growth, Session has positioned itself as an innovator in the realm of cocktail culture across the Southeast.

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Bar Mixologist Mocktails Cocktail Culture 52

Cheers

APRIL 2, 2024

“This makes Black Velvet whisky a very approachable option for those just getting into whisky — it is great as a light sipper or mixed into a cocktail.” Heaven Hill acquired Black Velvet from Constellation Brands in 2019. Bearface infused the expression with wild Matsutake mushrooms for a umami finish.

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