Chilled Magazine

MARCH 17, 2024

As the Bar and Restaurant Expo approaches, we recently caught up with David Kaplan, co-founder of Death & Co., along with various other remarkable establishments. Our conversation revolved around his upcoming involvement in the convention. We delved into his path to the hospitality sector, his triumphs in the ever-evolving food and beverage landscape, and his vision for the Bar and Restaurant Expo seminars he is involved in.

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Nightclub Hospitality Bar Cocktail Culture 246

Drinkhacker

MARCH 17, 2024

New Hampshire is a thirsty state. For nearly a decade now, we’ve periodically covered the NHLC’s acquisition of single barrel American whiskey and tequila. Now, through a partnership with Bord Bia, Ireland’s Agency for Food and Drink, the Granite State is getting access to a wide selection of unique Irish whiskeys. Per NHLC: The New Hampshire Liquor Commission (NHLC) and Bord Bia have forged an international partnership to provide NH Liquor & Wine Outlet customers exclusive access to the wor

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Chilled Magazine

MARCH 17, 2024

Countdown to Power’s Irish Whiskey and the Chilled 100 Bartenders. Power’s Irish Whiskey has teamed up with the Chilled 100 bartenders in our cocktail countdown to St. Patrick’s Day! Celebrate with us by mixing original cocktails created by our talented bartenders using Power’s Irish Whiskey. Throughout its long history, Powers Irish Whiskey has shaped not only Irish culture but the world far beyond the Emerald Isle.

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Drinkhacker

MARCH 17, 2024

The Glenlivet continues its parade of unusual and unexpected whiskies with its new Fusion Cask Selection, which it describes as “a category-first innovation,” selectively finished in “bespoke casks that are uniquely crafted by fusing dismantled first-fill rum and bourbon barrels.” If this sounds at all familiar, you might be recalling Amrut’s Fusion release, which has the same basic idea.

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The Whiskey Wash

MARCH 17, 2024

Value is an extremely important word in every industry that exists, but within whisky, it has become the number one buzzword for consumers. And rightly so. Despite some things I’ve written in the past that have laid into bigger companies that own whisky distilleries, there are ones that exist to offer whiskies, both official and independent bottlers, for the best prices possible.

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Drinkhacker

MARCH 17, 2024

The Calling was founded by Jim Nantz and Peter Deutsch, and the brand’s wines are made by veteran winemaker James MacPhail, who primarily makes Chardonnay, Pinot Noir, and Cabernet Sauvignon with grapes sourced from Sonoma, Monterey, and Paso Robles, California. The wine we are trying today, a Paso Robles Cabernet Sauvignon, is made with 100% Cabernet Sauvignon that has been aged for 18 months in French oak.

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Advanced Mixology

MARCH 17, 2024

The journey from a novice to a connoisseur of cocktails is paved with innovation, creativity, and an insatiable quest for knowledge. As the craft of mixology transcends traditional boundaries, aspiring mixologists are increasingly seeking advanced education techniques that go beyond the basics of mixing drinks. This pursuit is not just about learning the art of concocting beverages but delving deeper into the science, aesthetics, and philosophy that define modern mixology.

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PubClub

MARCH 17, 2024

LOS ANGELES–(BUSINESS WIRE)–Silicon Valley-based Hans Laser Corp., the U.S. subsidiary of China-based manufacturer Han’s Laser Technology Group Co., which makes laser cutting and laser welding machinery, last year announced plans for a $60 million U.S. expansion. The firm has locations in San Jose, California and Katy, Texas and purchased 262 acres at 12429 W.

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Hospitality 52

Australian Bartender

MARCH 17, 2024

Story by Cara Devine. Cara is our Melbourne-based drinks writer. She is the manager of Bomba in Melbourne and the face and talent behind the cocktailing YouTube channel Behind the Bar. You can email her at behindthebarchannel@gmail.com Growing up in Scotland, before global warming made ‘taps aff’ weather (the weather in which the pasty Scottish male deems it necessary to take his top off, which usually starts at a balmy 18 degrees) a more common occurrence, we would have about one hot week a yea

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