Highland Park just released its newest whisky, Thor, the first expression in the Valhalla Collection -- a range of four unique whiskies taking inspiration from the legendary Nordic gods. In creating Thor, the Orkney-based Scotch whisky maker aged the spirit for 16 years and bottled it at 52.1% alcohol by volume.  The result is a bold and powerful whisky that pays tribute to the Norse god as well as the whisky's seaside distillery. It's intensely aromatic and flavorful, but smoke and spice marry gently with softer fruit notes for added complexity. Highland Park Thor is limited to 23,000 bottles worldwide (and...

On Monday, we learned that the Manhattan Cocktail Classic isn't just one big cocktail party. It's also an educational convention offering a wealth of industry-specific information to the curious. This lesson came in Perrier's panel discussion called "What's Shaken': Cocktail Trends from the Source." Hosted by friend of the program, Lindsey Johnson, the panel was composed of industry heavy hitters Tony Conigliaro (69 Colebrook Row), Toby Cecchini (spirits columnist for the New York Times) and Karin Stanley (Little Branch). During the discussion, each panelist expounded on where bartending and cocktails have come from, where they are now and where they're...

On Sunday night 200 top bartenders descended upon the Brooklyn-based New York Distilling Company to celebrate Count Camillo Negroni's birthday. The Italian Count is credited with creating his eponymous drink in the early 1900s, so to honor his contribution to cocktails, attendees paired Negronis with their finest top hats and mustaches. DJ Questlove provided the music, and food trucks provided the food. Cocktails included classic and barrel-aged Negronis as well as carbonated Negronis and the bourbon-based Boulvardier. For the impatient, Negronis were also on tap. Here's a look at the Campari-fueled event. Photos by Gabi Porter and Belathee Photography Also see: - MCC: The Gala -...

Day two of the Manhattan Cocktail Classic started at the Andaz Hotel, where brands staked out conference rooms, lounges, penthouse suites and tight corners to display their wares. The second floor was buzzing with educational seminars and tasting rooms from the likes of Haus Alpenz, Ron Diplomatico and Molinari, who conducted a blind Sambuca tasting. But the star of the show was Angostura Bitters, who held an elaborate cooking demonstration -- and provided food. In the second floor kitchen, chefs created a variety of Angostura-fueled dishes, including breakfast biscuits, mini burgers, mac and cheese bites, glazed nuts and even ice cream....

On Friday night the Manhattan Cocktail Classic kicked off with the opening Gala at the New York Public Library. As the glitziest and booziest of all MCC events, the Gala is the hottest ticket in town -- apparently this year's party sold out in about 10 minutes. Of course, all good parties have a pre-party, and this was no exception. So prior to sipping cocktails in the library, we sampled some beverages at the Madarine Napoleon popup bar inside the Andaz Hotel. Upon entering the Gala, attendees were treated to a huge William Grant and Sons bar, with Charlotte Voisey and...

Tequila Partida is calling all Texas bartenders to create a Partida cocktail that represents the true spirit of Texas and exemplifies the spirit of tequila. Entries are due by May 18th, and the bartenders who submit the best drinks will be asked to compete in person at the Southwest Food Expo, taking place in Dallas on June 25th, 2012. Creators of the three best cocktails will win cash prizes of $1200, $600 and $400, and the winning drink will be featured on the Partida website. This should be a fun challenge. Partida's Reposado Tequila is one of our favorites, and if you’re...

This week marks the second Tales of the Cocktail Texas Tour, which brings a festival preview to cocktail bars in Dallas, Austin, Houston and San Antonio. This time around we’ll be celebrating with a toast of Herbsaint cocktails and a sneak peak at what’s in store for the 10th annual Tales of the Cocktail occurring in New Orleans this July. Attendees at each event will receive complimentary Tales of the Cocktail Tasting Room wristbands, which are worth their weight in whiskey. You’ll also get a vintage Herbsaint poster to dress up your walls, and you’ll be entered into a drawing...

One of the biggest product splashes of the past two weeks was the introduction of Captain Morgan Black – a higher proof, bolder take on Captain Morgan’s flagship spiced rum. Spiced rum is a popular market segment, mostly due to its easy-going flavor and mixability – Captain and Coke being a common call at bars. Captain Morgan has enjoyed dominance in this market segment, but has witnessed increased competition from brands like The Kraken and Bacardi Oakheart. Captain Morgan Black Spiced Rum clocks in at 94.6 proof, well above the 70 proof original. It’s geared toward those who prefer bolder...

Maison Lillet, producers of the French aperitifs Lillet Blanc and Lillet Rouge, announced their first new product in 50 years: Lillet Rosé. Lillet Rosé has just launched on the public market, but it was introduced to the industry last year, garnering some serious recognition: it was awarded a Chairman’s Trophy at the 2011 Ultimate Beverage Challenge, and a 94/Excellent Rating and a Gold Medal in the 2011 San Francisco Spirits Competition. Lillet Rosé is created from a blend of the red and white Grand Cru Bordeaux wine varietals used to produce Lillet Blanc and Lillet Rouge. Those varietals include Semillon, Sauvignon...

Sigh. It’s true that peanut butter and jelly sandwiches are a beloved American classic. I had one for lunch, in fact. But do we really need a PB&J Vodka? Van Gogh thinks so, although their credibility must be examined after introducing the world to other questionable flavors (though non quite so horrid as those perpetrated by others – looking at you, Three Olives). At this point, it’s becoming difficult to take such releases seriously. It’s also difficult to believe Van Gogh created PB&J vodka with of-age drinkers in mind. And apart from dumping it on bread, what’s the practical application? We’re...