Issue link: http://digital.copcomm.com/i/80298
Frïs Vodka Relaunches INDUSTRY SPOTLIGHT P ernod Ricard is re-launching its award-winning Frïs Vodka brand and unveiling a new range of fl avors with a frozen twist. While most vodkas use heat to remove impurities, Frïs utilizes chilling to 14° F (–10° C) after a continuous distillation process. The technique allows impurities to be frozen and extracted so only the purest, most refreshing fl avor remains. To mark its relaunch, Frïs has a new chiseled ice-grey bottle design inspired by the brand's geographic roots: Scandinavia. Reinforcing its heritage as a leader in innovative spirits devel- opment, Frïs has formulated new fl avors include Frïs Citrus Freeze and Frïs Orange Freeze. Suggested retail price for 750 ml. is $10.99. Hip Hennessy In true L.A. fashion, Hennessy unveiled its amazingly cool limited-edition bottle at a star- studded, street art event in July. The bottle, designed by world- renowned street artist Futura, is bold and bright, refl ecting the brand's commitment to innovation and artistry. While Futura himself created real-time art, L.A.'s pretty people mingled over cocktails including the refreshingly balanced Hennessy V.S Ginger, served at impressively hand-crafted ice bars. Upping the cool factor even more? Live performances by superstars Diplo and Santigold, who were on hand to celebrate the launch of the new bottle. On-Tap Off -Premise W hile Enomatic machines are no longer novel additions in wine retail space, Glendale CA's Red Carpet Wine and Spirits, an excellent Los Angeles–area wine and spirits empo- Red Carpet Wine and Spirits' Stig Hedlund demonstrates the in-store beer-on-tap system. rium with an already buzzing wine bar, has recently broken the mold by adding a beer on tap system. "One day, it all came to me," says owner H. K. Hedlund. "I said to myself, 'You idiot, why aren't you serving beer on draft?'" Gathering a diverse group of craft beers from all over the country, this new beer bar is perfect for those who want unique, rare beers, and with rotating taps that also feature local brews, Red Carpet is leading the way for this latest trend. —Jamie Solomon F New List of Advanced Somms ive days of intense examination culminated with ten new names being added to the Court of Master Sommeliers, Americas list of distinguished Advanced Sommeliers. Forty-two candidates sat for the exam, held at the Hotel Palomar in Washington, DC, the third in a series of four increasingly challenging tests of knowledge and skill offered by the Court. Of the ten who passed, one rose to the top as the exam's highest scorer: Jeffrey Kellogg of Redd Restaurant in Yountville, California earned the Rudd Scholarship, which offers funds toward the coursework needed to prepare for the Masters Exam and an invitation to attend the prestigious Rudd Masters 10 / the tasting panel / september 2012 Roundtable in Napa Valley. The complete list of candidates who earned the title of Advanced Sommelier at the recent exam also includes: Peter Bothwell (Mandarin Oriental, New York, NY), David Castleberry (RN74 Restaurant, San Francisco, CA), Bill Elsey (Red Room Lounge, San Marcos, TX), Morgan Harris (Corkbuzz Wine Studio, New York, NY), Samuel Huerta (Pappas Brothers, Hurst, TX), Andrew Marshall (Charleston Grill/Charleston Place Hotel, Sullivan's Island, SC), Grant Reynolds (Frasca Food and Wine, Boulder, CO), David Yoshida (Acker Merrall & Condit/ Yale University, New Haven, CT) and Jill Zimorski (Volt Restaurant, Washington, D.C.). PHOTO: JAMIE SOLOMON