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Gary Vaynerchuk Announces His Retirement From Regular Video Content

Beverage NewsWine

Gary Vaynchuk

Gary Vaynerchuk, as seen on the cover of Mutineer Magazine Issue #3 and in front of the camera on Wine Library TV and the Daily Grape, officially retired yesterday from regularly producing internet video content. The move comes after ending his five year stint with Wine Library TV, his daily internet webcast about wine, in favor of doing the Daily Grape, which was typically a shorter video and only included two wines. @garyvee says he isn’t leaving wine, but first and foremost he is an entrepreneur and the entrepreneurial itch he felt when he wanted to start filming Wine Library TV everyday is the same itch he’s feeling now and he’s gonna follow it.

Gary, we look forward to seeing what you have in store for us all.


To watch his final segment of the Daily Grape, click here.

To read our Mutineer Interview with Gary Vaynerchuk, click here.

Comments Off on Gary Vaynerchuk Announces His Retirement From Regular Video Content 08.24.2011 |

Manny Hinojosa hosts the Corzo Throwdown at Trump Waikiki


Cocktail Competition Judges Hard at Work

Corzo Throwdown judges hard at work. Photo By Ryan Matsumoto

People have been drinking agave for eons beginning with the ancestors’ witches brew called pulque to the more refined modern tequilas. The traditional ways of harvesting remain the norm, as machete weilding jimadores whittle agave plants down to the pina to begin the roasting and juicing process, while distilling technology continues to modernize the industry. The latest evolution for tequila is its ability to penetrate the luxury spirits market and make fantastic modern cocktails, far from the mixto margaritas and shooters that became synonymous with its name decades earlier.While we should thank the Aztecs for bringing us this agave revolution, we can also hold our glasses high for Manny Hinojosa, the brand ambassador for Cazedores and Corzo tequila, who lives and breathes agave. In Honolulu last week to host and judge the Corzo Throwdown at the Trump Tower Hotel, Hinojosa is intense about Corzo Tequila, and the challenge to create beautiful drinks with it. As one of the newest tequilas launched in ‘04, Corzo came in the ring swinging, with a gorgeous Fabien Baron designed bottle and a unique aging process to ensure some of the smoothest distilled agave delivered to your palate.

Hinojosa says, “This Corzo Throwdown is more than an excuse to get me to Hawaii. It is in its 2nd year. This year the set up is better, the event is bigger, and it is the perfect opportunity to see the best bartender talent in Hawaii create cocktails using Corzo.”

At the Corzo Throwdown at Trump Tower, ten of Oahu’s top bartenders had to compete without knowledge of what they were going to make. After being informed privately that their secret ingredient was blood orange they had ten minutes to search the well stocked “kitchen” for the components to make their drinks, and five minutes to prepare it. The heat was on.

“This format is really fun,” says Sommer Meyer, Regional Sales Manager of Bacardi USA, who owns the Corzo line. “All the mixologists wait in anticipation, and the level of cocktails that come out of this competition really let us see their ability to think on their feet.”

The ten competitors go toe to toe in rounds of two with the judges scoring on nose, palate, balance, ettiquette, and proper use. Judges included Hinojosa, Juan Coronado, Bacardi Brand Master, and Joey Gottesman, Young’s Market Hawaii Mixologist. Gottesman says, “This competition separates the boys from the men. Using the right glass with the right proportion can take your drink from mediocre to amazing.”


Winner Tim Rita with Judges Juan Coronado and Manny Hinojosa and Corzo Models


1st place: Tim Rita, Lewers Lounge, created the Hot Love
2nd place: Dave Newman, Nobu, created the Hinojosa
3rd place: Manny Billegas II, Quinns, created the Candy

Tim Rita won the first place prize of an X-Box with his Hot Love creation that used Corzo anejo in an absinthe essenced cocktail class. Rita explains, “My approach was a perfectly balanced spicy and sweet cocktail that had an appealing color as well.  I used prickly pear puree because mostly for it’s color second for it’s unique tart flavor.  Then I went to tequila’s best friends lime and agave nectar.  And to spice it up fresh jalapeno. Last I wanted to use a spirit of resurgence, Absinthe.  So basically I muddled sliced jalapeños along with all the non-alcoholic ingredients.  Then add the tequila.  Shake and triple strain (my signature move), into a martini glass that I rinsed with the absinthe”

Dave Newman’s Hinojosa cocktail utilized B & B, ginger, pineapple and lime served in a rocks glass and garnished with a blackberry and took second place. He took home a bottle of Corzo Anejo. The only bartender from Kona on the island of Hawaii, Manny Billegas II placed third with his sweet sensation called Candy that married melon, cerrano pepper, cinnamon with Corzo blanco and local made soda. “It was an honor to share the battlefield with these guys.” said Billegas.

“Manny’s drink was refreshing.” Gottesman said, “It finished sweet but that was in the name. I drank it right down.” Manny takes home a bottle of Corzo Reposado. A phone call to Tim Rita revealed his X-Box was proudly on display but unopened.

Comments Off on Manny Hinojosa hosts the Corzo Throwdown at Trump Waikiki 08.24.2011 |

Third Annual Don the Beachcomber Mai Tai Festival Announces Winners


Bacardi Mai Tai Contest Winner

The Third Annual Bacardi Mai Tai Festival was held at the Royal Kona Resort on August 12 and 13th where thirty contenders from Maui, Oahu, Hawaii, Slovakia, Las Vegas, and Seattle vied for the $10,000 cash prize to create the best Mai Tai.  The components of the drink are fourfold: 1. rum based in spirits, 2. juice used as a binder, 3. there is a flavoring component such as orgeat or falernum, 4. finally there is a float, a layer of liquid usually spirit based, most commonly seen in the Mai Tai as a dark rum.There were 6 judges, Mick Fleetwood, Fleetwood on Front Street Restaurant; Sam Choy, Sam Choy Restaurants; Juan Coronado, Bacardi Brand Master; Beach Bum Berry, Rumologist; Manny Hinojosa, Corzo Brand Ambassador; and Chris Teves, Hawaii Beverage Magazine. Judging was determined by presentation, nose, palate, finish, balance, creativity, and true to form, with a total high score of 70 points available.

“It was great seeing all the bartenders representing different regions of the earth, it was an international competition with Hawaii, the mainland states, and Slovakia. The competitors really made it a great competition.” Said Manny Hinojosa.

Bacardi Mai Tai

1st Place Judges Choice: Christina Maffei from Trump International Waikiki created the Ilikea’s Mai Tai

1st Place Peoples Choice: Brice Ginardi from Okolemaluna created the No Ka Oi Mai Tai

Christina Maffei’s mai tai incorporated Bacardi 8, DiSarono Amaretto, Domain de Canton, roasted pineapple puree, and kaffir lime orange syrup into a highball glass topped with a Bacardi pineaple sorbet. Maffei has been with Trump International for 4 years starting in Chicago with 2 years in Waikiki. She says the emphasis in her beverages in Waikiki are liquid artistry, “all fresh ingredients, homemade items such as syrups and mixers, nothing pre made.  We create each and every experience in a glass.”

“Christina’s presentation was beautiful, it made me fall in love with it,” said Coronado, “The cocktail had synergy, as the ice dilutes the sorbet adds to the chill. The aroma on the sorbet was incredible. This cocktail will start a conversation with the consumer.”

Mick Fleetwood of Fleetwood Mac will be opening his new restaurant Fleetwood on Front Street Restaurant in a few months, and was at the festival to be a Mai Tai judge. He treated attendees to a few guest stage appearances with Henry Kapono and the Spin Doctors. “The highlight for me was being invited by Gary Hogan and being around such a wonderful social event at The Royal Kona Resort. I loved seeing so many people enjoying themselves. And as such, really, the whole event was enjoyable.  It was my pleasure to be part of it. I felt a sentimental connection to the the Wendy Agustin from Beverly Gannon’s Haliimaile General Store. I liked her presentation of her Mai Tai in a pineapple.”

Comments Off on Third Annual Don the Beachcomber Mai Tai Festival Announces Winners 08.23.2011 |

The Hendrick’s Strawberry Jive Cocktail


The Hendrick's Strawberry Jive


  • 1 and 2/3 oz Hendrick’s Gin
  • 2 basil leaves
  • 4 mint leaves and a mint sprig
  • 2 strawberries
  • 2/3 oz simple syrup
  • 2 dashes fresh lemon juice
  • 1 oz fresh orange juice


Muddle the mint, strawberries and basil leaves in the bottom of a mixing glass with the syrup. Add the remaining ingredients–except the mint sprig garnish–and shake well with ice. Strain into an ice filled rocks glass. Garnish with a sprig of mint.

Comments Off on The Hendrick’s Strawberry Jive Cocktail 08.22.2011 |

The Cocktail Spirit With Robert Hess: The French 75


This week’s installment of The Cocktail Spirit with Robert Hess brought to you by the Small Screen Network brings you the French 75. According to Robert Hess, “The French 75 cocktail has been through a few iterations since its humble beginnings during World War I. Currently, the most popular version of this sparkling cocktail is made with gin. Originally, however, it was most likely made with cognac.”

French 75

  • 1 1/2 oz Rémy Martin Cognac
  • 3/4 oz Lemon Juice
  • 1 tsp. fine sugar


  • shake cognac, lemon juice and sugar with ice
  • strain into a collins glass over ice
  • top with sparkling wine or champagne

Comments Off on The Cocktail Spirit With Robert Hess: The French 75 08.19.2011 |

Mutineer’s Alan Kropf Recognized in Wine & Spirits Magazine’s 30 Under 30

Beverage NewsMiscellaneous

Wine & Spirits Magazine

Mutineer Magazine’s Editor in Chief & Publisher Alan Kropf is being recognized by Wine & Spirits Magazine as one of world’s top 30 beverage professionals under the age of 30, alongside honorees including Jean-Frederic & Marc-Andre Hugel from Alsace and Raphael Bereche from Champagne.

Sasha Kadey of King Estate is quoted in the article, saying “It’s a post-digital publication designed with a digital look and feel that works for people who consume their information online. The combination of the post-digital design and the almost surreal art vibe of the photography has a lot to do with their connect with their audience.”

An excerpt from the article:
“With the help of Kropf’s brother, Brian, and friend Jeff Dorenbush, they bought an RV and drove up and down the West Coast doing demographic research for the future millennial-mentoring, all-encompassing beverage rag that went national in 2009.”

Check out the entire roster of sub-30 fine beverage individuals in the September issue of Wine & Spirits Magazine.

Event Recap: 2011 L.A. Craft Beer Crawl


L.A. Craft Beer Crawl

Photo by Steven Armstrong

On Saturday in Los Angeles, ”Beer Chicks” Christina Perozzi and Hallie Beaune, local craft beer mavens and authors of The Naked Pint: An Adulterated Guide to Craft Beer, re-teamed with Cedd Moses, the Cosimo de’ Medici of L.A.’s cocktail renaissance, to host the second annual L.A. Craft Beer Crawl—a two-part, seven-hour beer tasting event that led intrepid imbibers on a bibulous journey through the city’s Historic Core.

Whether you’re aware of it or not, Los Angeles is in the midst of a craft beer revolution—the size, speed, and strength of which continues to astound even the most hopeful observers. Four years ago, L.A. was a craft beer desert—a barren wasteland in an otherwise fertile craft beer-producing state. But today, the L.A. Metropolitan Area ranks among the fastest growing craft beer markets in the nation, thanks to a recent proliferation of craft beer-serving bars and restaurants, and a burgeoning brew scene led by such local favorites as Craftsman Brewing Company (Pasadena), Ladyface Ale Companie (Agoura Hills), Strand Brewing Company (Torrance), The Bruery (Placentia), and Eagle Rock Brewery (Los Angeles).

The return of the L.A. Craft Beer Crawl further evinces L.A.’s growing love affair with craft beer. And the fact that two competing large-scale craft beer events took place on the same day, at the same time (Hollywood’s Blue Palms Brewhouse—a leader in the local craft beer revolution—celebrated its 3rd anniversary that afternoon), demonstrates just how expansive the local movement has become.

Unfortunately, the unforgettable zeitgeist of last year’s L.A. Craft Beer Crawl did not seem to carry over to Saturday’s event. That may be partly due to the concurrence of the Blue Palms celebration, which—with its more esoteric tap list—drew the lion’s share of L.A. beer geeks. But I think this year’s emotional drop-off had more to do with the organizers’ decision to divide the crawl into two sessions: an earlier, limited admission VIP event, and a later general admission event. The division made for a much more relaxed crawl. But it also took the steam out of the event; the second annual L.A. Craft Beer Crawl never quite reached critical mass, and it failed to imbue participants with that vital sense of camaraderie. Last year’s participants left feeling like they’d been a part of something special. But this year’s participants left feeling like they’d got what they paid for: a pleasant afternoon featuring unrestricted access to plenty of great beer.

Among the fifty or so beers on tap that afternoon, these seven L.A. area beers stood out as my favorites:

  • Cismontane Brewing Co.’s Antigua Caturra Infused Citizen. A California Common infused with coarse ground coffee to impart a rich coffee flavor without affecting the brew’s golden hue.
  • Craftsman Brewing Co.’s Smoked Black Lager. Los Angeles craft brewing pioneer Mark Jilg’s take on a traditional Schwarzbier.
  • Craftsman Brewing Company’s Sour Braggot. This beer has a sour nose that tickles the back of the throat, but it goes down like honey (with a bite). If you like sour beers, Craftsman’s Sour Braggot is a must-try.
  • Eagle Rock Brewery’s Stimulus. This Belgian-style Amber is infused with Intelligentsia coffee. Try it alongside the Antigua Caturra Infused Citizen.
  • Strand Brewing Co.’s Double Dry Hopped 24th Street Pale Ale. Poured from a fresh cask, this beer smells of citrus and gumballs, and tastes like heaven.
  • TAPS Fish House & Brewery Helles Lager. Brewmaster Victor Novak’s crisp, easy-drinking, traditional German-style lager.
  • TAPS Fish House & Brewery Oak Aged Thomas Jefferson. An American Strong Ale aged for a year in American oak. A full-bodied beer with layers of vanilla, caramel, and toffee.

Comments Off on Event Recap: 2011 L.A. Craft Beer Crawl 08.18.2011 |

Mutineer Announces Sponsorship of NG: The Next Generation in Wine’s 2011 Harvest Party


NG: The Next Generation in Wine Harvest Party 2011

Mutineer Magazine is excited to announce our sponsorship of NG: The Next Generation in Wine’s 2011 Harvest Party. At the 2011 Harvest party, attendees will have the opportunity to meet the incredible individuals from some of Napa Valley’s premiere family-run wineries while tasting amazing wines with the “Next Generation.” Wine, food, music and new friends await you. 50% of the net proceeds will benefit the Young Survival Coalition, a non-profit organization oriented to support and educate about breast cancer in younger women.

Participating wineries include: Ahnfeldt Wines, Bonded Winery #9, Broman Cellars, Burgess Cellars, Ceja Vineyards, Frias Family Vineyards, Hill Family Estate, Judd’s Hill, Long Meadow Ranch Winery, Madonna Estate, Marston Family Vineyard, Pahlmeyer, Peju Province Winery, Signorello Estate, Spelletich Cellars, Trefethen Family Vineyards, Vineyard 7&8, Yates Family Vineyards and ZD Wines.

The event will be held at Peju Province Winery and will be outside, so please wear comfortable shoes.

Tickets are limited!
Presale price through August 18th (TOMORROW!) – $35.00
After August 18th – $40.00
$45.00 at the door, if available.

  • WHO: You!
  • WHAT: NG: The Next Generation in Wine’s 2011 Harvest Party
  • WHERE: Peju Province Winery
    8466 St. Helena Highway (Hwy 29)
    Rutherford, CA 94573
  • WHEN: Sunday, September 18th, from 2PM to 5PM
  • WHY: To celebrate harvest, to raise money for Young Survival Coalition and to mingle with the next generation of Napa Valley wineries.
  • COST: $40 advanced tickets online / $45 at the door, if available

Click here to purchase tickets.

About NG: The Next Generation in Wine

The concept of NG: The Next Generation in Wine began during a lunch between friends in 2006. The discussion at that lunch was about bringing together the “next generation” of Napa Valley’s family wineries and vineyards to socialize and have fun.

A great idea was taken to the next level through the brainstorming of the founders, Lisa Augustine, Holly Finkelstein, Chris Hall, Liz Marston and Kristen Spelletich. It was decided that this should be much more than a social organization, so plans were put in place for collaborative marketing and continuing education for members. A year later after much discussion and planning, NG: The Next Generation in Wine was launched with six members.

Today, NG: The Next Generation in Wine boasts about 20 members and is adding more all the time. The group is well known for its events including a trade event in February and consumer events throughout the year. Members are actively involved in many other trade, peer and charitable groups throughout the Napa Valley.

Comments Off on Mutineer Announces Sponsorship of NG: The Next Generation in Wine’s 2011 Harvest Party 08.17.2011 |

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