Port Ellen is synonymous with superior single malt Scotch. The legendary distillery off the southeastern shores of Scotland is responsible for some of the most sought after whiskies of the 21st century. What makes the liquid so special? Beyond the exceptionality of its maritime-forward house style, people tend to pine for what they can’t have. And this facility hasn’t actually produced something new in over 40 years. Any releases during in the interim have come from a dwindling cache of patiently-aged reserve stock.
That’s all changes this March when Port Ellen is reborn along the coast of Islay, atop the same plot of land it’s called home since 1825. To commemorate the historic occasion, the distillery is readying a pair of peated malts older than anything its ever released before. The 44-year-old siblings, aptly titled Gemini, are packaged together and heading to the tippy-top shelf of a select liquor store (hopefully somewhat) near you.
Port Ellen Distillery sits atop the coast of Islay, where it’s called home since 1825.
Courtesy of Port Ellen
The tandem single malts rely entirely on whisky drawn from just three European oak casks, vessels that were originally filled at the distillery back in 1978. Port Ellen Gemini Original is an otherwise untouched representation of those commingled casks—crafted at a time when disco was still taken very seriously. It paints a poignant picture of the house style, a robust blend of brown sugar, bonfire, and salted seaweed, tempered only by the slow, steady hand of time.
Port Ellen Gemini Remnant is a richer riff on the original, thanks to a secondary maturation in a unique sherry-seasoned “remnant cask.” That’s an industry term for a makeshift holding tank, of sorts. It’s typically filled with the ends of assorted distillation runs in need of a temporary home before they head off to a more permanent destination. When the distillery shuttered in 1983, a band of local whisky makers salvaged the vessel and kept it safe for more than four decades—an important reminder that not all heroes wear capes.
After recovering the remnant cask, the folks at Port Ellen reinvigorated the oak with fortified wine before using it to finish the 44-year-old Gemini variant. What emerged after multiple months was a mahogany-hued spirit, sporting fudge and treacle in the nose. It’s creamier in mouthfeel than its twin sibling, and adds to its maritime base a lingering layer of cigar box and sandalwood spice. It’s a touch lighter in alcohol, too: 53.6 percent ABV compared to 54.9 percent ABV for the Original.
Port Ellen Gemeni come in luxury packaging to celebrate the distillery’s return.
Courtesy of Port Ellen
The dual crystal decanters sit side-by-side in an alabaster box with a beveled facade. Original wears the phrase, ‘A Giant Awakens,’ emblazoned below its white label. The black-labeled Remnant Cask carries the words, ‘A New Day Dawns.’
They also ought to come equipped with a warning label: ‘A Bank Account Is Emptied.’ Only 274 sets of Port Ellen Gemini will ship to market, each one arriving with a recommended price tag of $57,000.
So, chances are scant you’ll ever even get to see a set in person. But take comfort in the fact that you can see a working Port Ellen distillery as soon as next month. And a luxe vacation to Scotland, including roundtrip airfare, won’t cost you nearly as much as the oldest bottle you might encounter while there.
Fans of Woodford Reserve, rejoice. Just weeks after launching the latest edition of its beloved Double Double Oaked Bourbon, the Kentucky-based whiskey maker has unveiled its latest limited-edition bottle, the annual Woodford Reserve Batch Proof.
Coming in at an un-sobering 121.2 proof (the usual whiskey comes in at 90.4 proof), the celebrates Woodford Reserve’s proprietary distillation process. As a “barrel-proof” expression, the whiskey is created from 100-plus barrels blended into a batch and bottled at its actual proof. The barrels hail from many different dates of production and mature on different floors in a variety of warehouses.
“Barrels drawn from the upper floors of our heat-cycled warehouses tend to possess higher proof presentations, including this limited-edition batch,” says Woodford Reserve master distiller Elizabeth McCall said. “Batch Proof allows consumers to taste Woodford Reserve exactly as it comes out of the barrels.”
Burnt umber in color, the nose offers aromas of vanilla bean, brown sugar pecans, and citrus fruits, with a dusting of cinnamon, nutmeg, and clove. The palate features toasted oak, cocoa, pineapple, strawberry, and spiced berries. The finish finds more strawberry and toasted oak, alongside notes of raw honey.
The 2024 limited-edition Woodford Reserve Batch Proof is available in select U.S. and global markets, as well as at the distillery.
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Maybe you dabbled in Dry January to rethink how you drink. There’s never been a better time to play with nonalcoholic drinks, with a slew of excellent non-alcoholic beers, non-alcoholic spirits, and non-alcoholic wines available. But if you’re dipping your toe back into the water (shall we call it Damp February?), set your sights on February 22 for National Margarita Day. Whether you’re thirsty for margarita variations or new recipes to mix up at home, we have 23 tequila cocktails for you to choose among.
National Margarita Day pays homage to the iconic tequila cocktail that’s become a staple in bars and homes alike, encouraging bartenders and amateur mixologists to get creative.
Tequila, at the heart of any good margarita, is a versatile and dynamic spirit in its own right, which transcends seasonal boundaries. The best tequila cocktails can range from the refreshing and citrusy creations that dominate summer gatherings to warm and spiced creations that provide comfort during the colder months.
From crisp blanco to aged varieties like reposado, añejo, extra añejo, and cristallino, the Mexican agave spirit adapts seamlessly to the changing seasons, ensuring there’s a tequila cocktail for every palate, occasion, and budget (yes, there are plenty of great but cheap tequilas).
As National Margarita Day approaches, now’s the perfect opportunity to expand your horizons. We tapped top mixologists to come up with a list of the best tequila cocktails, easy tequila cocktails, and classic tequila cocktails. You’ll find loads of margarita variations, whether you like yours smoky, spicy, sweet, or perfectly balanced. Scroll down for a primer on the best tequila for margaritas depending on the cocktail or flavor profile you want to achieve.
Best Tequila Cocktails
Sin Rosto
M. Cooper Creative
“Sin Rostro is the crazy, face-swapping crime boss on the American telenovela Jane the Virgin,” says Sammi Katz, co-author of the book Cocktails in Color. The name literally translates to “faceless” in English. “This is a refreshing tequila cocktail that features tamarind for sourness, rounded out by pear eau-de-vie. It’s great for the adventurous margarita-lover.”
Pour all ingredients into a cocktail shaker with ice.
Shake, then double strain into the glass.
For the Demerara Syrup*Ingredients
1 cup water
1 cup demerara sugar
Instructions
Combine water and sugar in a saucepan and bring to a simmer over low heat.
Stir until the sugar fully dissolves.
Let cool.
Winter Margarita
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This wintry take on a margarita is the perfect easy tequila cocktail to perfect this season. Cantera Negra Reposado and fresh lime and blood orange juice are complemented by a flavorful winter spice rim.
Ingredients
1.5 oz Cantera Negra Reposado Tequila
0.5 oz fresh lime juice
0.5 oz fresh blood orange juice
0.5 oz agave syrup
0.75 tsp vanilla extract
Winter spice mix, for rim*
Instructions
Rim a rocks glass with winter spice mix.
Combine all ingredients, except spice mix, in a cocktail shaker with ice. Shake vigorously.
Strain into prepped rocks glass over fresh ice.
Garnish with a cinnamon stick.
For the Winter Spice Mix*Ingredients
.5 tsp salt
.5 tsp sugar
.25 tsp cinnamon
.25 tsp chili powder
Foolish Pleasures
Allison Weber Photography
You’ve never had a margarita like this before. “We play off the beautiful vegetal notes of blanco tequila with jalapeño, melon, and a touch of Jamaican white rum,” says Kevin Diedrich of Pacific Cocktail Haven in San Francisco, CA. “A touch of nuttiness from the orgeat pulls this crushable cocktail together.”
Ingredients
1.75 oz honeydew-melon-cucumber-infused blanco tequila*
Shake and double strain into a double rocks glass with fresh ice.
Garnish with a cucumber ribbon and a skewer with honeydew and watermelon balls.
For the Cucumber-Melon Blanco Tequila*Ingredients
500g honey dew melon, cubed
120g cucumber, peeled and seeded
1 750ml bottle of blanco tequila, like
Instructions
Add honeydew to tequila and let sit for 12 hours.
After 12 hours, add cucumber, and let sit for one more hour.
Strain tequila through an oil filter.
Bottle, date, and store in the fridge.
For the Jalapeño Syrup**Ingredients
3 to 4 jalapeños
1 cup water
1 cup sugar
Instructions
Cut jalapeños into discs, removing the seeds.
Bring water to a simmer and add sugar, stirring until dissolved.
Add jalapeños to the pot and let simmer for 20 minutes.
Remove from heat, then use a hand blender to blend the jalapeños with the syrup in the pot.
Blanch the pot in an ice bath to retain the syrup’s color. Let sit until cool, around 15 minutes.
Strain the jalapeños with a fine strainer.
Label and date syrup, which should stay fresh for two to three weeks in the refrigerator.
Agave Perfect Martini
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“The Agave Perfect Martini is an aromatic concoction that perfectly combines agave, herbs, spices, and roots from the vermouth blend,” says Guy Bergès, owner of Maison Artemisia cocktail bar in Mexico City. The agave-based martini combines old world (vermouth) with new world (tequila).
Add the tequila, vermouths, and orange bitters into a mixing glass with ice and stir until cold.
Strain into a chilled Nick & Nora glass.
Garnish with an orange peel cut in a circle.
Tres Leches
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As the name suggests, this cocktail pays homage to tres leches cake. “Añejo and reposado tequilas provide body, while cinnamon syrup and Amaro CioCiaro give warming Christmas-y notes,” says Sammi Katz, who created this cocktail for the menu at Tres Leches in Ithaca, NY. “The three milks used are evaporated, sweetened condensed, and oat, creating an indulgent dessert cocktail that doesn’t feel too heavy.”
Shake all ingredients in a cocktail shaker with ice.
Pour into a snifter glass and garnish with grated nutmeg.
For the Tres Leches Mix*Ingredients
1 14-oz can sweetened condensed milk
1 12-oz can evaporated milk
8oz oat milk
Instructions
Combine milks and whisk until smooth.
For the Cinnamon Syrup**Ingredients
4 cinnamon sticks
1 cup water
1 cup demerara sugar
Directions
Using a muddler or a wooden spoon, gently crush the cinnamon in a heavy-bottomed pot.
Add water and bring to a simmer over low heat.
Add the sugar and stir until fully dissolved.
Lower the heat and simmer for 30 more minutes.
Remove from heat and fine-strain, then cool.
Store in the refrigerator for up to three weeks.
Spicy Passion
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Spicy Passion elevates the spicy marg by incorporating passionfruit, ginger liqueur, and a fiery kick from habanero. “Balanced with lime juice, homemade mango-cardamom syrup, and triple sec, it’s a symphony of sweet, spicy, and tangy flavors,” says Sayora Khamidova, general manager of JIMMY in New York, NY.
Lime wheel, dried mango, and caramelized ginger, for garnish
Instructions
Combine all ingredients, except garnish, in a shaker filled with ice.
Shake well, then pour over fresh ice in a tajín-rimmed rocks glass.
Garnish with a lime wheel, diced dried mango, and diced caramelized ginger.
Green Mango Martini
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“The Green Mango Martini is inspired by the subway vendors who sell mangoes with a dash of tajín,” says Ignacio “Nacho” Jimenez, owner of Superbueno in New York, NY. “You have the freshness of mango from the infused , then a slight kick of heat from the chili oil garnish.”
Strain and funnel back into the Patrón Silver bottle or a similarly sized container.
For the Honey SyrupIngredients
1/2 cup (4oz) honey
1/2 cup (4oz) water
Instructions
Combine honey and water in a small saucepan over medium-high heat.
Stir occasionally until the sugar dissolves.
Tepache Jungle Bird
Jakob Layman
“This is a split base mezcal and tequila cocktail that utilizes tepache, which has baking spices further expressed with five-spice bitters,” says Davey Saranatos, bar lead at Majordomo in Los Angeles, CA. “The pineapple flavor is enhanced by infusing the Italian Red Bitter Caffo with pineapple for two days, and we use a gochugaru salt-dusted pineapple wedge to garnish.” This is Los Angeles in a glass.
Add all ingredients, except Tepache Sazón and garnishes, to a shaker with three ice cubes.
Do a short shake, then add Tepache Sazón.
Strain into a tall collins glass with fresh ice.
Optional: Garnish with gochugaru salt-dusted pineapple wedge.
The Fennel
Noah Fecks
The Fennel is a mix between a margarita and a paloma. “Fennel and grapefruit go really well together, with the fennel adding a lot of earthy, savoriness to this classic,” says Trey Bliss, beverage director at Baxtrom Hospitality. “Suze also brings herbal bitterness to balance the sweetness of the grapefruit. Keep the lime to make sure the grapefruit really pops with citrus brightness.”
Add all ingredients, except garnish, to a shaker with ice and shake vigorously.
Strain over fresh ice in a Collins glass.
Garnish with fennel fronds or a half moon slice of grapefruit.
For the Fennel SyrupIngredients
35g fennel seeds
1,000g sugar
1,000g water
Directions: 1. Bring all ingredients to a boil, then let steep off heat for 24 hours. 2. Strain and refrigerate.
Easy Tequila Cocktails
El Cielo Martini
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Who said a martini had to be made with gin or vodka? This rule-breaking martini spotlights Patrón El Cielo, a new slightly sweet and fruity offering from the iconic tequila house that’s been distilled four times. This easy tequila cocktail only requires four ingredients and really spotlights the flavor of cooked agave.
Add all ingredients to a mixing glass with ice and stir.
Pour neat into a chilled Nick and Nora glass.
Garnish with orange twist.
Pressure Sensitive
Ken Goodman
“An all-season drink—either cooling you down in the summer or providing escapism in the winter, Pressure Sensitive is always a banger,” says Max Green, beverage director of Hospitality Department at New York City’s Point Seven. “Lalo Blanco Tequila, velvet falernum, lime, and orgeat pair beautifully to create this Mai Tai-inspired drink.” Thai bitters adds notes of green chili and baking spice, turning an otherwise simple tequila cocktail into something that tastes more complex.
Add all ingredients to a shaker with two cubes of ice.
Shake until ice is melted.
Pour into a footed pilsner glass over crushed ice.
Garnish with a mint bouquet.
Double L
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“Double L represents the fusion of flavors and aromas from the cocktail’s star ingredients, lavender and lychee,” says Sayora Khamidova, general manager at JIMMY in New York, NY. It’s an exotic combination few are accustomed to in an easy tequila cocktail.
Combine all ingredients in a shaker filled with ice.
Shake well, then strain into a martini glass.
Garnish with fresh or dried lavender.
Dobel Smoky Margarita
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With notes of mesquite wood from Maestro Dobel Humito, this margarita inspires daydreams of a Mexican getaway. Its smoky essence highlights flavors of lime, corn, and agave. It’s transportive—even if you can’t swing the PTO.
In a shaking tin filled with ice, combine everything but the soda.
Shake and strain into a rocks glass over fresh ice, then top with grapefruit soda.
Spicy Finch
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New York City’s Temple Bar has a rotating spicy margarita special that changes with the seasons, but always pays some sort of homage to birds. “The Winter 23/24 release designed by JoJo Colonna is an agave drinkers’ dream with sharp green apple and habanero balanced with a hint of honey and a touch of nutmeg,” says Samantha Casuga, Temple Bar’s head bartender.
Add all ingredients to a cocktail shaker and shake vigorously.
Pour into a double rocks glass.
Grate nutmeg on top.
Monochrome Margarita
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“Monochrome Margarita puts a sophisticated twist on a beloved classic,” says Jack Morgan, founder of Chrome Horse Society Tequila. “With elevated ingredients, such as clarified lime and spicy bitters, our margarita has an elegant yet simple presentation that’s deceptively packed with flavor.”
Strain into an old fashioned glass with fresh ice.
Garnish with a lime wheel.
Black Diamond Margarita
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The Black Diamond Margarita is made with the world’s first cristalino tequila, Maestro Dobel Diamante. Of course black diamond also refers to a category of ski slopes reserved for experts, placing this cocktail at the peak of easy margarita recipes.
Rim rocks glasses with black lava salt and fill with ice.
Place ingredients, except garnish, in a shaker with ice.
Shake and strain into rocks glasses.
Garnish with lime wedge.
Classic Tequila Cocktails
Classic Margarita
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You need to know how to make a classic margarita, bottom line. Keep things blissfully simple with Patrón Silver, the first bottling in the brand’s expanding lineup. Traditional and modern techniques were utilized to “develop a recipe that elevated a category dominated by low-priced ‘mixto’ tequila,” says David Alan, Patrón’s tequila director of Trade Education & Mixology. It’s smooth and sweet on the palate with a light peppery finish, making it a dream to mix in a marg.
Combine ingredients, except garnish, in a cocktail shaker and shake vigorously with ice to chill.
Strain onto fresh ice in a rocks glass and garnish with a lime wedge.
Margarita al Pastor
Tequila Casa Dragones
Created by Jose Luis Leon at Mexico City’s Licorería Limantour, cocktail enthusiasts love Margarita al Pastor because it’s a playful spin on the classic made with Casa Dragones Blanco. This 100 percent blue agave silver tequila is intended to be sipped, making it a super smooth addition to any classic tequila cocktail. The unexpected dash of taco seasoning lends a smoky, savory hit that’s irresistible.
The Classic 818 Espresso Martini is a take on the ever-popular tequila espresso martini. The cooked agave and caramel notes of 818 Tequila Reposado are perfectly complemented by rich coffee liqueur and fresh espresso, resulting in a cocktail that’s as smooth as it is delicious.
Shake for 15 to 20 seconds, until the shaker is frosty.
Strain into a chilled martini or coupe glass.
Garnish with three espresso beans.
Momofuku’s Spicy Margarita
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“Our spin on a classic margarita uses calamansi—a juicy, vibrant citrus fruit from the Philippines—which tastes like a cross between lime juice and tangerine,” says Haera Shin, beverage director of Momofuku in New York, NY. “The habanero honey brings just the right amount of heat, sweet, and spice.”
Combine all ingredients, except garnish, in a shaker.
Double strain over ice in a rocks glass.
Dust with Momofuku Spicy Salt and garnish with a lime wheel.
For the Habanero HoneyIngredients
500 ml (2 cups) honey
500 ml (2 cups) hot water
5 sticks cinnamon
4 habanero chilis
Instructions
Combine honey, hot water, and cinnamon sticks in a pot and heat to simmer for 10 minutes.
Take off heat and let steep for 20 more minutes.
Cool and keep refrigerated.
Tommy’s Margarita
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“My mission was to craft a Tommy’s margarita that sings with the unique notes of the tequila chosen by the bartender or guest,” says Julio Bermejo, co-founder of TAG Global Spirits Awards. “Thankfully, the trend is shifting towards empowering guests to pick their tequila based on personal preference and the vibe they’re seeking.”
Add all ingredients to a cocktail shaker with ice.
Shake well to combine and chill.
Strain over fresh ice in a rocks glass.
Garnish with a lime wedge.
Midnight in Manhattan
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The perfect after-dinner sipper, Midnight in Manhattan is Patrón’s take on a Manhattan. While the OG is made with whiskey and sweet vermouth, this sweet-and-herbal variation boasts Averna Amaro, which plays well with the brand’s three-year-aged extra añejo.
Combine all ingredients, except garnish, in a mixing glass with ice and stir to chill and combine.
Strain into a chilled martini glass.
Garnish with an orange twist.
How to Choose the Right Tequila for Cocktails
Blanco
This is the most popular type of tequila for cocktails. You’ll also see it referred to as silver or plata tequila. Blanco is typically clear as it’s usually unaged (though it can rest for up to two months in oak barrels). It offers imbibers the purest taste of agave. You can expect tasting notes that are earthy, vegetal, and sometimes even mineral with salinity. “Blanco tequilas can be substituted in just about any clear spirits cocktail that uses vodka or gin,” Alan says. Take advantage of the bright, fresh profile by mixing blancos in margaritas and palomas.
Reposado
Reposado tequila has a golden hue that comes from its time resting in oak barrels—usually American oak barrels that formerly held bourbon. It can age anywhere between two months to a full year. During that time, the tequila develops notes of vanilla and caramel from the whiskey. The end product is earthy and savory, making it a perfect complement to more complex tequila cocktails that feature fall and winter spices, as well as rich recipes like a tequila espresso martini. See our roundup of the best reposado tequila cocktails for more ideas.
Añejo
Añejo intensifies the flavors of reposado by aging between one to three years in barrels. The casks can be built of anything, but regulations stipulate they can’t be larger than 600 liters in size. The aged tequila imbues a deeper hue, more like caramel. It’s also often sweeter, with flavors of oaked vanilla, caramel, and spices like cinnamon. While a brilliant sipping tequila, añejo is also a smash hit in classic whiskey cocktails like an old fashioned.
Extra Añejo
While extra añejo (XA) is aged the longest, it’s the newest in terms of tequila designations. Extra añejos comprise any tequila aged for at least three years in barrels no larger than 600 liters in size. It’s very rare to use an XA in a cocktail, as these bottlings wear the most expensive price tag. That said, if you want to make a luxe libation, sub whiskey for extra añejo in, say, a Manhattan.
Cristalino
Cristalino is the only tequila category that isn’t officially recognized by tequila’s governing body, the Tequila Regulatory Council (CRT). There aren’t hard and fast rules, but rather guidelines as to what qualifies as an example. Usually, cristalinos are añejos or extra añejos that undergo charcoal filtration to remove the color of the aged spirit. You get a clear tequila that still retains some of the sweeter barrel notes gained during cask maturation. This is great in upscale tequila cocktails where you want more nuanced flavor without the color.
Tips for Mixing Up Better Tequila Cocktails
1. Use Good-Quality Ice
You don’t have to go crazy and buy a clear-ice maker (though those are great when drinking the best whiskey on the rocks). “Use the biggest, clearest, coldest ice you can find,” Alan says. Avoid the bagged stuff at bodegas and gas stations.
2. Keep Your Mix-Ins Fresh
“Always store wine-based ingredients, like vermouth, in the fridge for maximum freshness,” Alan says. When you’re making syrups from scratch at home, be sure to refrigerate them and add a label with the expiration date (up to three weeks) to ensure freshness.
3. Take Advantage of Fresh Juices and Garnishes
The higher the quality of your ingredients, the better your tequila cocktail will be. Avoid using juice concentrates; instead, opt for fresh-squeezed juices. “Don’t forget to garnish your drink with a fresh slice or zest of fresh citrus,” Alan says. “Besides enlivening the olfactory senses, the garnish is like window dressing for your cocktail and makes your drink a fest for the eyes.”
Woodford Reserve has partnered with Los Angeles-based chocolatier Compartés to make a limited-edition chocolate and whiskey collection. The new release calls back to whiskey’s origins as a digestif, meant to be sipped after a meal and paired with something sweet—in this case, combining them. The collection arrives just in time for everyone’s favorite chocolate-indulgent holiday, Valentine’s Day.
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Woodford Reserve master distiller Elizabeth McCall teamed up with Compartés chocolatier Jonathan Grahm to create the collection, which pairs with the whiskey maker’s Double Oaked Bourbon. This whiskey goes through a second maturation in heavily toasted, lightly charred barrels to lend additional soft, sweet oaky characteristics.
McCall calls Grahm “a true genius and artist,” celebrating his ability to bring together flavors that work perfectly with one another. “The tasting notes of wood, spice, and florals found in the chocolates align perfectly with the flavors found in Woodford Reserve Double Oaked,” she says.
Compartés x Woodford Reserve Double Oaked bundle
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The four truffles found in the collection accentuate specific characteristics of Woodford Reserve’s Double Oaked whiskey.
The butterscotch chocolate complements the whiskey’s sweet aromatic notes, accentuating flavors of butterscotch and roasted coffee, making the chocolate taste like chocolate-covered espresso beans.
The pear nutmeg piece highlights the bourbon’s fruit, floral, and spice flavors, bringing out sharp cedar, pepper spice, and dark raisin characteristics.
The smoked salt found in the oak-smoked salt caramel square combines with the wood, spice, and sweet aromatic flavors of Double Oaked to make the mouth water and deliver notes of herbal tea and tobacco, along with a dry cocoa finish.
Finally, the maple pecan chocolate complements the whiskey’s grain, wood, and sweet aromatic character, highlighting brown sugar, pecan, and maple notes.
“The flavors in bourbon are so complementary to the flavors in chocolate, so partnering with Woodford Reserve was a perfect match,” said Grahm. “ I don’t think there’s another bourbon and chocolate pairing that is truly as perfect and in sync as Double Oaked and the chocolate truffles we’ve created.”
The limited-edition includes a 750ml of Woodford Reserve Double Oaked and a four-piece chocolate box.
Tequila aged in bourbon barrels is nothing new. Bourbon can only be aged in new American white oak barrels, so when these distilleries finish aging their bourbons, they sell the used barrels to distilleries across the globe. From Ireland and Scotland to Barbados and Mexico, bourbon barrels are the go-to for maturing brown spirits.
Inside these casks, notes of the former spirits linger, passing touches of flavor onto the next spirit that enters the cask. While most of the barrels used for these soon-to-be brown spirits come from mass-produced whiskeys, Corazón Tequila and Buffalo Trace wondered, what might happen if barrels used for some of the world’s most-beloved bourbons were used to age high-end tequila instead? Enter Expresiones del Corazón Collection.
Launched in 2021, the two Sazerac Company-owned brands continue to grow this project each year with ongoing success. They’ve just unveiled the latest limited-edition collection, which includes two brand new añejos aged in French Oak and ex-Weller 12-Year-Old Bourbon barrels, in addition to the award-winning Artisanal Blanco and William Larue Weller, George T. Stagg and Sazerac 18-Year-Old Rye Añejo Tequilas, which are featured again as part of this year’s Collection.
The collection celebrates the excellence that goes into making spirits, whether that’s distillation, aging, or hard-to-define experimentation. Overall, things are pretty simple conceptually: Corazón’s premium tequila is aged in barrels that once held some of the world’s most-coveted whiskeys produced at Buffalo Trace Distillery.
Expresiones del Corazón Collection
Courtesy of Corazón
The Expresiones del Corazón Collection includes:
Corazón Weller 12 Añejo Tequila: Matured for 26 months in ex-Weller 12 Kentucky Straight Bourbon barrels, this moderately sweet añejo features notes of heavily cooked agave, toasted vanilla, oak, and a smooth finish.
Corazón French Oak Añejo Tequila: Aged for at least 13 months in French oak barrels that formerly contained Old Charter Oak French Oak bourbon, the resulting liquid delivers aromas of rich oak and vanilla. The palate is smooth and lightly sweet with hints of cooked agave, apple, and caramel.
Corazón Sazerac Rye 18 Añejo Tequila: 24 months of aging in barrels that formerly held Sazerac Rye for 18 years produces a moderately sweet tequila with strong notes of fresh fruit, oak, caramel, almond, and cinnamon.
Corazón George T. Stagg Añejo Tequila: After spending 22 months maturating in barrels that previously aged the high-proof George T. Stagg bourbon, this tequila delivers salted caramel flavors that burst on the palate followed by notes of charred pineapple that slowly transforms to tobacco, leaving a sweet-yet-smoky flavor on the finish.
Corazón William Larue Weller Añejo Tequila: 15 months of aging in barrels that formerly held this beloved wheated bourbon creates a balanced and dense tequila with a hint of sweet undertones. Aromas of wood, caramel, and almond are followed by a palate filled with chocolate, vanilla, nuts, eucalyptus and chamomile.
Corazón Artisanal Small Batch Blanco Tequila: This blanco tequila is the base spirit used for the entire Expresiones del Corazón Collection. It’s made with artisanal distillation techniques using the finest estate-grown agave and boasts a higher sugar content. The result is an elegant liquid with a sweet, gentle flavor; powerful notes of cooked agave; and hints of citrus and green apple.
Each tequila is sold separately in the Buffalo Trace Antique Collection’s glass bottle, featuring a cork stopper and handwritten label specifying the barrel, bottle number, and date of bottling.
The Expresiones del Corazón Collection is available in limited quantities at select retailers, bars, and restaurants across the United States. The suggested retail price for the Artisanal Blanco is $60, while the William Larue Weller, Weller 12, French Oak, George T. Stagg, and Sazerac Rye 18-Year-Old Añejos have a suggested retail price of $80 each.
Each year, Johnnie Walker Blue Label designs a special bottle to celebrate the Lunar New Year. The bottles are particularly striking and beautiful and feature designs created by famous artists many of us—including this writer—would not be familiar with if not for these bottlings.
By no means is Johnnie Walker alone in this somewhat avaricious celebration of the arts and tradition. The Macallan, Cognac house Martell, and a slew of others also release special bottles, but Johnnie Walker’s happen to be some of the most stunning. This year, the year of the Wood Dragon, the distillery teamed up with influential Asian-American artist James Jean—whose work you probably are actually familiar with, even if not aware.
Born in Taiwan and raised in New Jersey, Jean cut his teeth in the world of advertising and comics. You’ve probably seen his art in the pages of The New York Times, Rolling Stone, Spin, ESPN, or Playboy. You might recognize his work in the comic series The Umbrella Academy, on the CD case fan of My Chemical Romance ‘s album The Black Parade, in numerous high fashion stores, or on posters for movies like mother!, The Shape of Water, and Blade Runner 2049.
Jean’s more recent focus, however, points to painting, as seen on the Johnnie Walker Blue Label Year of the Dragon bottle. The dragon symbolizes might, life, and creativity as well as future prosperity, while its combination with wood indicates innovation, vision, and growth, which according to the whisky brand works well with their “Keep Walking” motto. Optimism and power can be seen across the bottle and box for the 2024 release.
“With Johnnie Walker Blue Label Lunar New Year, we wanted to create a dragon that felt different, new and innovative—respect for the past but also looking into the future with optimism—in the same way that Johnnie Walker stands for progress through that incredible Keep Walking spirit,” says Jean.
Johnnie Walker Blue Label Year of the Dragon
Courtesy Image
“The Year of the Dragon is rich in symbolism and tradition in Asia,” he says. “Many consider the dragon the most powerful animal in the Chinese Zodiac and the Wood Dragon felt remarkably close to me because of the natural elements prevalent in my own work..Evolved from traditional depictions of Chinese dragons, my dragon is composed of flowers and organic elements, from which emerge tendrils and arcing lines, evoking the idea of roots and connection.”
Jean also took inspiration from the flavors of Johnnie Walker Blue Label, which is made from a combination of some of the rarest whiskies in the brand’s reserves. He describes hidden elements in his art that are emblematic of the whiskey: “chrysanthemums, from which flow liquid gold” and “hummingbirds sipping on the precious nectar.”
Bottled at 40 percennt ABV, the 2024 edition of Johnnie Walker Blue Label Lunar New Year is priced at $269 and can be found in stores across the globe.
As Wild Turkey’s top of the line brand, limited release Russell’s Reserve whiskey has made a name for itself. The latest edition to the distillery’s lineup of excellent, hard-to-find whiskeys is the Russell’s Reserve Single Rickhouse Camp Nelson F.
The Russell’s Reserve Single Rickhouse Collection, which launched in 2022 with Camp Nelson C, focuses on the often-debated concept of terroir by exploring whether where a barrel rests impacts a whiskey’s final character. As you might’ve guessed, each bottling features whiskey made from stocks drawn exclusively from an individual rickhouse.
To find the second edition in the Single Rickhouse series, Wild Turkey master distiller Eddie Russell tasted aged stocks from across the distillery campus until he came across Camp Nelson F and declared it “one of the best whiskeys we’ve ever made.”
Built in the 1940s, Camp Nelson Rickhouse F overlooks the Kentucky River, sitting lower than the other warehouses on campus. According to the brand, this allows the barrels to “breathe” better, as airflow and wind currents coming off the river benefit the barrels aging inside, and have made the rickhouse a long-time favorite for the distillery’s private barrel selection program.
“We knew we had big shoes to fill with our second Single Rickhouse release after our first bottling from Camp Nelson C,” says Russell. “I didn’t expect we’d release two Camp Nelson whiskeys back-to-back, but after just one sip from those Camp Nelson F barrels, I knew we had to bring this whiskey to our fans. It’s too special not to share.”
Bottled at 117.6 proof, the bourbon has aged for over 10 years and offers aromas of oak, vanilla, and cinnamon, followed by notes of cherry, raisins, and dates. The palate delivers flavors of clove and white pepper, leading to caramel, orange peel and dark fruits. The long finish is filled with honey and baking spice that give way to tobacco and mature oak.
Russell’s Reserve’s Single Rickhouse Camp Nelson F features and is meant to retail at $300 per 750ml bottle.
Russell’s Reserve’s Single Rickhouse Camp Nelson F
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The Macallan teamed up with Chinese mixed-media artist Nini Sum to create the second edition of The Macallan’s limited edition A Night on Earth: . Sum created the multi-layered packaging for the new Scotch. Its flavor profile evokes some of her Chinese New Year memories, such as the explosion of fireworks and the sweet smell of steamed rice pudding.
Created using a combination of sherry seasoned European and American oak casks together with American ex-bourbon barrels, the whisky offers aromas of toasted oak, steamed rice and coconut milk, citrus fruits, vanilla, and oat biscuits. The palate features a citrusy burst of lemon and lime, alongside notes of vanilla and toasted coconut. The finish is sweet, delivering more toasted oak and vanilla flavors.
“The collaboration with Nini Sum focuses on the idea of bringing something special back to your family when you return home: the coming together of old friends and family, with reflection on the past year, and hope for the coming one,” said Jaume Ferras, Global Creative Director at The Macallan.
Sum instilled each layer of the packaging with meaning. The red first layer features the night sky filled with stars and fireworks as it progresses into a daylight scene of trees and cloud-wreathed mountains. The second layer represents busy city life and changes to a blue base with a contemporary urban scene. The third and final layer, with its amber and orange tones, is home.
“The steam coming off hot food during the New Year dinner is one of the most vivid ‘home’ feelings I remember,” says Sum. “I wanted to recreate that atmosphere, those precious moments of gathering and reunion under a bright moon bringing us all together.
“During this time of the year, people who work in big cities go through the world’s largest annual human migration to go back to their hometowns for that moment of reunion with their families and friends. When the fire is lit inside and paper lanterns hang from the roof, you know there is someone there waiting for you to come home so they can welcome you with a hot meal and a hug,” she says.
Bottled at 43 percent ABV, The Macallan A Night on Earth: The Journey is available globally.
Umami is the flavor of now. Dubbed the fifth primary taste—along with sweet, sour, bitter and salty—chefs, burger chains, and even spirits makers are getting in on the action. Last year, Johnnie Walker released a special savory edition of its classic Blue Label called Elusive Umami. Now Canadian whisky maker Bearface releases its own umami spirit, Matsutake 01.
Bearface launched back in 2018 with a focus on elemental aging, meaning that the whisky was finished in ex-wine casks, matured in sherry pipes, and placed in shipping containers out in the Canadian wilderness. Exposure to the elements “amplifies how the whisky and wood interact,” reads the brand’s website.
Matsutake 01 is the first bottle of Bearface’s new Wilderness Series. The limited-edition release was made with matsutake mushrooms, a scarce brown and white fungi found in Vancouver. By infusing three special casks with the mushrooms then aging the barrels for six months before blending with the other casks, Bearface imparted unique flavors to the final whisky. The result is complex, with savory and cinnamon notes, followed by wild, earthy warmth, and an umami finish featuring subtle forest floor notes.
“This Matsutake expression has been a long time in the making. With each new limited release, we strive to shatter category norms and challenge traditions,” says Bearface master blender Andrés Faustinelli. “The matsutake mushroom grows once a year in the Canadian wilderness, making it highly covetable and rare and brings a sophistication to this bottle unlike any other whisky.”
Bearface Matsutake 01 is bottled at 42.5 percet ABV. In Canada, the brand has already launched the second whisky in the collection, Mitlenatch Island 02.
If you want to mix a drink with Matsutake 01, the brand suggests this Krakauer-inspired cocktail called Into the Wild.
Matsutake 01 “Into the Wild” Cocktail
Courtesy of Bearface
Matsutake 01 “Into the Wild” Cocktail
Ingredients
2 oz Bearface Matsutake 01 Whisky
1/4 oz orgeat syrup
1/4 oz sugar syrup
2 dashes Angostura bitters
Method
Add all ingredients to a mixing glass filled with ice and stir well.
Chart-topping singer Michael Bublé travels the world to perform hits like “Feeling Good” and “Haven’t Met You Yet.” But despite global stardom, Bublé has never left his Canadian roots behind. So it’s no surprise that when he thought about launching a whiskey brand, he named it for two rivers that converge near his home, Fraser & Thompson, where he spent time with his grandfather growing up.
Released through a joint partnership with Quebec-based Cirka Distilleries, which Bublé co-owns, and Kentucky-Based Heaven Hill, Fraser & Thompson blends Canadian whisky and Kentucky bourbon to create what Bublé calls North American whiskey.
Men’s Journal spoke with the five-time Grammy winner from his house in Vancouver, British Columbia, where he lives a stone’s throw from his old middle school with his wife, Argentine actress, model, and singer Luisana Lopilato, and their four kids. He calls his whiskey brand a “family business,” and that’s not just marketing speak—his wife is on the board.
With sweet fig and blood orange on the nose and a subtle finish of caramel, vanilla, and a hint of spice, it’s no wonder Fraser & Thompson landed on our list of best Canadian whiskies. It’s a fitting bottle for a man as approachable as he, who brings fans on stage to sing with him.
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Men’s Journal: You and I first met about fifteen years ago. I was your bartender at the Chateau Marmont, back when your old roommate, Nels, was a waiter there.
Get outta here! That’s crazy. I was single back then, and I have to tell you, that part of my life was a really cool transition for me. I was just this Canadian kid surrounded by movie stars. And there was this Filipino waiter, Romulo, who I would sing with.
Romulo was a legend—the Singing Waiter. When he died, he was buried in his Chateau Marmont uniform.
He and I instantly connected. I got to know some of his family because, at that time, I wasn’t as big in America, but I was big in the Philippines. It was crazy. So, I knew a few words of Tagalog, and I would make fun of some guy sitting at the table next to us or little things like that, and he loved it. That was 16 years ago now. I’ve met zillions of people since then, but I still remember Romy’s name after all these years.
The hotel staff all liked you because you didn’t put on any airs, and it seems like it’s the same way with Fraser & Thompson. The way you’ve marketed it is funny, a little self-deprecating, and it doesn’t take itself too seriously. Is that all coming from you?
It’s me. I would call this a family business. I don’t know how else to say it. This started with my wife and I on my birthday. My manager, Bruce [Allen] said, “I got this guy here, Paul Cirka from Montreal, and he wants you to try his booze. He loves this shit, he’s passionate about the stuff, but I don’t think it’s a big enough company to have you as an ambassador.” And that’s how it started––on my birthday sitting right outside my place here.
And where do you live?
I never left home. If I opened my door, I could show you the elementary school that I went to, literally right across the street.
Wow. So how did that first tasting go?
Cirka brought whiskey, a little vodka, some spiced rum—he had all this different stuff. Well, it was good. No joke. That night, I said to Bruce, “They’re not ready for me to work alongside them as a brand ambassador.” But I looked at my wife and said, “What would you think about us buying a part of the company, if they were interested, and doing this as a family?” We’d been looking for something that we both like that we could both dive into as partners that would be creatively fun for us. Then I talked to my best friend Ron Toigo––I own a major junior hockey team with him, and every business I’m ever in, I go in with him––and I was like, “Hey, it’s probably not gonna do shit. But you know what, it’d be fun.” And that’s how it started.
What was the process from that night to actually partnering with the distillery and starting your own whiskey brand?
We ended up talking to Paul Cirka to become partners in the company, and my wife joined the board. Then Bruce called a friend of mine in Vegas named Larry Ruvo, who’s a big distributor, to get some pointers. Then, I happened to be down with Lorne Michaels, who was producing a show I was doing on the Saturday Night Live stage. Lorne says, “Would you go down and meet this guy, Shelly Stein, who’s the head of [beverage distributor] Southern Glazer’s?”
Bruce and I went to his apartment, Shelly and his wife ordered Chinese food. I had no idea what I was getting into, this was so new to me. But I started to understand that this guy was part of major partnerships with Jamie Fox and others, and we hit it off. He was like, “You know what, I think there could be something here. But listen, we need another partnership with your company Cirka, because with what I want to do, we need more supply, and the distillery in Montreal is not going to be able to do what we need.”
If that’s what led to Heaven Hill becoming involved, what was the process of actually creating the blend of “North American Whiskey,” using liquid from Cirka Distilleries and Heaven Hill?
When it all comes down to it, I was so lucky that my partner Paul [Cirka] was this beautiful, smart, passionate whiskey nerd. Did I get to taste stuff? Did I have my opinion and my wife’s opinion shared? Oh yeah. But was I sitting there mixing things from an oaken barrel? No. it was me putting my trust into this family around me, and into Paul.
Trusting people from Quebec in matters of the palate is a good idea.
And it was interesting, too, because I was so in over my head. All of a sudden, this little boutique thing that I was working on with my wife and my buddies started to get bigger and more ambitious.
All of a sudden, there was this conversation that we think Heaven Hill may have interest in creating this blend with us. It’d be [Heaven Hill’s first partnership] in over 100 years. I didn’t know that. I wanted to be a part of it. So, I went down to Heaven Hill in Kentucky. I wanted to meet the family, and I got to see the first bottle come off the line. I didn’t want this to be a thing where the guy just puts his name on the damn thing and says, “Here’s the story that we’ve made up.”
How did you get from that first bottle to the final product?
That first bottle went around the table, and everyone tasting it loved it so much that when it came back around to me, it was empty. As each new iteration came, it was a new generation of flavors. When I finally got to taste the finished product, I was sitting in a trailer with a guy from Rolling Stone. I was so nervous, because I thought, “Oh my god, if I don’t genuinely like this, it’s gonna be a struggle.”
We spent three years [making the whiskey]. At one point, we stopped everything. We stopped the marketing, the production … We stopped it all because Larry Ruvo had a couple of friends of his that are connoisseurs and big buyers try it. They said, “Meh, we’re not sure.” So we stopped everything, flew everyone to Las Vegas, and had a blind taste test. We blind tasted about 12 different top brands, some up to two grand a bottle. The same friends that originally said “meh” gave our whiskey second place.
So, my point is, they kept telling me the number one thing is the juice. We had to make sure the juice was good. Number two, we had to get people to try it. You can have the greatest marketing plan in the world, but they have to try it. And number three, slow and steady wins the race. They knew I was ambitious. They knew I wanted to see it on every shelf, in commercials, all out there. But we didn’t want to send people to the stores before it’s even in the stores. So, it’s been a real lesson in patience and trust.
“For me, this was a really cool way to pay tribute to a guy that I love,” Michael Bublé says of his grandfather, who inspired Fraser & Thompson whiskey.
Courtesy of Fraser & Thompson
As for the name of your whiskey, you’ve said you spent time with your grandfather growing up at the convergence of the Fraser and Thompson rivers near your home. How does your grandfather fit into the brand?
We kept trying to come up with a name that would mean something. My grandfather and his wine cellar were a big part of my life. He would make his famous wine, and we’d take it to a suite at hockey games with [professional hockey players] Gordie Howe and Pat Flynn, guys that are heroes of mine. My grandfather also used to make grappa and serve it with cherries—you know, a good Italian grandpa. For me, this was a really cool way to pay tribute to a guy that I love.
Again, it’s a family business. And now my poor wife is stuck on a board. I think if she could re-spell it, she’d spell it B-O-R-E-D. But it’s fun for us. Some of the marketing you haven’t seen yet features us together. She’ll be the brand ambassador in South America and places where she’s well known. So it’s cool to have something like that where we can both be part of it, we both like the product, and we both like the people we work with.
What has been the biggest surprise for you, through the whole process of bringing a new spirits brand to market?
Easily, it would be the logistics of getting it done at this level. I knew what flavor profiles were, I saw the making of the whiskey, especially being as close to Paul as I was. It was interesting because the way he spoke about whiskey, the way he spoke about the textures, the flavors, all of it, is the same way that I speak that way about music. I speak that way about a song that I’ve just done, and I’m so excited to tell you how this melody and this rhythm somehow wrap perfectly around lyrical content, and how the notes blend. I will talk and talk and I can just see people’s eyes glazing over. Because at some point, the people listening just want to hear the song––just shut up, we just want to hear the song.
And so that part I understood. It was all of the logistics that I didn’t. If you look at the team I have around me now, from our CEO, Marshall Watson, to all these other people who have had these massive careers in other brands of spirits, when they called me and said, “Well, we have a problem. We’re not going to get glass.” I thought, what do you mean you’re not going to get glass? “Glass is hard to get right now. It’s incredibly expensive.” But I understood that it would take time for distribution because I sell records. Back in the day when we sold CDs, it was slow and arduous.
Sounds like you’ve learned a lot through all of this, but that some things do connect, between making music and making whiskey.
I’ve joked about this before, but I was so naive that when I first talked to Paul Cirka, I asked him how big his brewery was. I was just like, I really like drinking whiskey, and I just want to go into business with my family and friends, and if we make money, that’s a huge bonus. You know what’s weird? No joke, I still feel that way. I’m lucky. I did good. I made good money. My family is taken care of. That’s a nice feeling. And I don’t need a Lamborghini. I’m not that guy. Another however much doesn’t change my life. For me, if there’s anything that I’m hungry for, it’s the ability to be a brand ambassador, and to help grow my brand. To fight again for a few more years of survival in a crazy business where the public can throw you out quickly. I love that, and when I’m in, I’m in. Like right now, I’m a brand ambassador for Rolex. It’s been 17 years, and I love it.
You’ve been selective with your partnerships, like Rolex, and of course the Bubly water Bublé water connection.
For Bubly, we thought we were gonna do one commercial for the Super Bowl—it’s been six years now. As a matter of fact, I did a bunch of interviews because they put out a new flavor called Merry Berry Bublé, and in every mall they built these massive installations for Merry Berry Bublé. I also just did a big thing for Asda, the big UK supermarket. My point is that once I’m in, and once I’m part of your brand, I’m in. It’s a joy. If I like the product, and I respect the people, it’s genuine for me.
You’ve been described as the last member of the Rat Pack. Where do you fit into that lineage? Or where do you diverge from it?
It’s not my choice, but I know that I do fit into that lineage. I understand that I continue the legacy of those heroes of mine, and I’m lucky enough to be one of the guys that gets to keep those legacies alive. There’s a shirt that I see everywhere, and it says Darin, Martin, Sinatra, Bublé. The first time I saw it, I jumped back.
There’s also definitely a part of that trope with whiskey, but when I started talking about what I wanted this to be, and how I wanted it to match who I was and what my real brand was, it was busting the tropes of whiskey. We did not want to be sitting in a leather chair with a cigar, telling people that this is serious whiskey that CEOs and VIPs drink. Now, we were serious about making the whiskey, and the flavor of the whiskey, but the whole idea was to reverse engineer a whiskey for people that didn’t want to drink whiskey or didn’t always like whiskey. I wanted my wife to be able to pour glass and say, “Wow, I like it, it’s really smooth. I like that it’s a little sweet.” And she fell in love with it.
For her, it was funny, any kind of spirit like that would be too strong for her to drink straight, I would take a little brown sugar, a little bitters, and make her an old fashioned with it. She went nuts for it. That’s her drink now. I understand that there are people like Paul Cirka who could spend hours talking about the barrels, the profiles, the million notes that go into creating a top end $1,000 bottle of whiskey. But that’s not what we’re doing. We’re making whiskey that’s accessible to people. And for me, thankfully, I had great partners that agreed with me. The price point was one of the most important parts for me. For 35 bucks, people are gonna try it, and they’re gonna like it. I think we’re as good or better as anything else sitting at that price point. That’s part of my brand—being accessible, having fun, and not taking it all so seriously.
Thanks, Michael. It’s great to hear the inside story of Fraser & Thompson, and it’s nice to reconnect after all these years.
I’m just tripped out that we knew each other that many years ago. I think back to that time and I loved it. I had fun. But I was also scared. There was so much of the unknown that was coming at me. I knew I had potential, but it was still all just kind of starting and bubbling up. I loved that time—but I’m happier now.
