JULY 16–21 | TALES OF THE COCKTAIL
New Orleans | We're looking forward to another Tales this year. We'll be pouring Green Chile Bloody Marys, Bruto & Sodas, and chilled NOLA cocktails with a float of frothy coconut milk at the Morning Bar Tasting Room in the Royal Sonesta on Saturday 7/20, 9:30–11am. Come raise a glass with us!
AUGUST 8 | SUMMER COCKTAILS OF THE FARMERS MARKET
San Francisco | Save the date for CUESA's summer happy hour at the SF Ferry Building! General info here, details and tickets will be posted when available.
RELEASE NEWS: APPLE BRANDY, DRY RYE REPOSADO GIN & BALLER SINGLE MALT WHISKEY
April 2019 | Our 2019 release of California Reserve Apple Brandy has started rolling out—and will be shipping to more states as we get deeper into spring. The 2019 release is a field blend of local apples sourced from a family-owned farm in Mendocino County (as were previous releases), and aged 2–7 years in used American whiskey casks and used American and French oak wine casks.
We’ve also been going strong on Dry Rye Reposado Gin production this year because we know how many of you have fallen in love with this genre-bending barrel-aged spirit. Due to the hard work of our production team, bottles should now be easier to find than ever before. (Thanks, team!)
And last but not least, we're greatly expanding our Baller Single Malt Whiskey distribution this spring—to twice as many states as before! In addition to all the states Baller has already been available (AZ, CA, CO, FL, GA, IL, MA, NJ, NV, NY, RI, TX, and WA), Baller is now also beginning to roll out to CT, DE, HI, IN, KY, LA, MD, MI, MO, MN, NH, upstate NY, PA, SC, TN, and WI.
Since we don’t have access to retailers' real-time inventory, we unfortunately aren’t able to pinpoint where and when bottles of these spirits will be available. As always, our advice is to contact your favorite brick-and-mortar spirits specialty shops to let them know of your interest.
GIN! | May/June 2019
Great read on all things gin from Imbibe, with master distiller Lance Winters and head distiller Dave Smith included among some of our favorite bars and bartenders—and recognized as "among the more innovative distillers in the country, pursuing regionality with St. George’s Terroir Gin and botanical creativity with Botanivore Gin, and rethinking gin’s identity with Dry Rye Gin."
San Francisco Chronicle
The Mezcalifornia Movement | April 2019
Coverage from the Chron on the farmers, jimadors, and distillers working together towards a viable California agave economy.