The Tasting Panel magazine

May 2011

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After months of experimenting, as the basic idea for Mill Six began to take shape, Massie and Perillo strategically brought Laurie Walsh into the company, as the third and final founder, who is now also Vice President of Marketing and Sales. “As a veteran champion for Bacardi USA, I knew she had the experience, energy and forethought to propel this project to the finish line,” he says. The Jersey trio hunted down exotic all-natural flavors from the far corners of the globe and experimented with hundreds of recipes. They made their breakthrough move when they partnered with an acclaimed family-owned distillery in Schiedam, Holland that since the 1700s had been producing complex, hand-crafted spirits just down the road from the six iconic Dutch windmills that give the product its name. “Instead of simply infusing flavors with a grain alcohol, their chief mixolo- gist suggested we put things like blood oranges and citrus peels into our base and then cook that in single copper pots,” Walsh explains. “That unifies the base flavors in the distillate before the other flavors are infused. It’s an unusual process, but in the restaurant industry everything’s about fusion today, so we wanted to bring that concept from the chef in the kitchen to the mixologist behind the bar.” Indeed, Mill Six’s versatile flavor profile seems to be striking a chord with customers, according to Waters Edge General Manager John Garrabrant. “Along with our signature fresh orange juice mix, the Pineapple Express and a tasty Mojito variation that we call the Mill Smash are very popular Mill Six cocktails here,” he says “It’s refreshing, and still has that nice kick. Hey . . . everybody’s doing a vodka, but this is something new and different, and it works for us year-round.” Massie, Perillo and Walsh plan to nurture their strong customer base around New York and New Jersey, then build out from there, sticking with what’s best for the brand. “I think these days in the market there is a move toward authenticity again—real people making real products, and that’s what we’re all about,” Perillo states. Like a summer cruise across Barnegat Bay to party at Martell’s, Mill Six’s journey has been memorable and rewarding. “I absolutely fell in love with the idea, the possibilities, and the opportunity to bring something this unique and exciting to market” says Walsh. “The process has been painstak- ing but most definitely worth it!” Martell’s Waters Edge is a celebrated tiki bar and restaurant on the Jersey Shore. THE MILL SMASH 2½ oz. Mill Six Fusion Liqueur ■ ■ ■ ■ ■ ½ oz simple syrup 4 lemon chunks 5 mint leaves splash club soda may 201 1 / the tasting panel / 91

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