The 32nd annual New Orleans Wine & Food Experience, an extended five-day event taking place June 5-9, features more than a dozen wine and food labs, plus a bevy of hands-on experiences. For example, labs, which take place at the New Orleans Marriott Warehouse Arts District Hotel, include “Amplify American Wines: Oregon” (exploring wines varieties in Oregon’s differing appellations) and “Masterclass: Winemaker for a Day Blending Lab with Marietta Cellars” (a hands-on wine blending lab led by Bryan Lynch of Marietta Cellars). Experiences, which take place at different locations throughout the city, include “Old-Fashioned Cocktail Masterclass with Picnic Provisions & Whiskey” (learning how to make a classic Old-Fashioned and a Black Old-Fashioned, paired with a picnic lunch) and “La Fiesta Sud Americana at Bacchanal” (an evening filled with South American cuisine and wine pairings from Flambeaux Wine). NOWFE will once again host its main stage events, Viola; Tournament of Rosés; The Grand Tasting; and Burlesque, Bubbly & Brunch. For tickets and the full lineup, visit nowfe.com
Toasting Tequila
When Tomas Estes published “The Tequila Ambassador” in 2012, it was considered the most seminal work on tequila and other agave spirits. He was the first person to introduce tequila to larger audiences in Europe, after opening Café Pacifico in Amsterdam in 1976, and the book was the culmination of his decades-long career as a restaurateur and founder of the brand Tequila Ocho. Inspired by the original book, “The Tequila Ambassador V.O.” is a new and expanded edition almost doubled in length at 408 pages. Written by Agave Ambassador Phil Bayly; Black Tot Rum Ambassador, Mitch Wilson; and Tomas’ son, Jesse Estes, the book is based on Tomas’ journal entries, articles and written works, plus a collection of interviews with Tomas leading up to his death in 2021. It also features sections covering Tomas’ biography, tequila culture, the making of tequila, stories from the road and insights from other tequila luminaries. The book is available through local publisher, Wonk Press. wonkpress.com.
Pool Days
Located on the 13th floor of Virgin Hotels New Orleans, The Pool Club has released its summer frozen cocktail lineup and large-format drinks. Frozen concoctions include the Sunset Margarita (Milagro tequila, blood orange and lime) and the Frozen 75 (Hendricks gin, sparkling wine, lemon and thyme). Meanwhile, the Drinks with Friends menu features seven large-format shareable cocktails for groups, including an Aperol Spritz, Desert Tea Smash, Paradise Punch, Lost in Bermuda, Spicy Margarita and the frozen Sunset Margarita. Non-hotel guest day passes for the pool are $25 on weekdays and $50 on weekends. 550 Baronne St., 504-603-8000, virginhotels.com/new-orleans.
New Orleans Honorees
Tales of the Cocktail has announced the 2024 Regional Top 10 Honorees for its 18th annual Spirited Awards. Established in 2007, the Spirited Awards honor excellence in the drinks industry. The Spirited Awards will be celebrated during the Tales of the Cocktail conference July 21-26. Several New Orleans establishments will be honored this year in the U.S. Central region, including Anna’s, Beachbum Berry‘s Latitude 29 and Jewel of the South (in the Best U.S. Bar Team category); Bar Tonique and Beachbum Berry‘s Latitude 29 (in the Best U.S. Cocktail Bar category); Chandelier Bar at Four Seasons Hotel New Orleans, Dovetail Bar at The Schaeffer Hotel, The Elysian Bar at Hotel Peter and Paul, and The Sazerac Bar at The Roosevelt New Orleans (in the Best U.S. Hotel Bar category); Brennan’s, Coquette and Espiritu Mezcaleria (in the Best U.S. Restaurant Bar category); and Jolie (in the Best New U.S. Cocktail Bar category). talesofthecocktail.org
Winning Wines
Brennan’s, which has been awarded the Grand Award by “Wine Spectator” magazine for three consecutive years, has a new Wine Director and Advanced Sommelier, Sam Bortugno. He passed the Court of Master Sommeliers’ Advanced Exam, and he passed the Master Sommelier Theory exam on his first attempt in 2023 (making him one of only five of the 101 participants who earned this coveted accreditation). Bortugno also recently visited Verona, Italy, for Vinitaly (the largest wine show in the world) to deliver keynote speeches in three seminars: the evolution of American restaurants over the past decade; the chillable red category on wine lists; and how to assess varietals for possible placement on a wine list. 417 Royal St., 504-525-9711, brennansneworleans.com.
Rum Release
Atelier Vie, the oldest whiskey distillery in the state, has released its flagship rum: Calio Rum Cask Strength. It’s distilled from Louisiana molasses sourced at a local sugar mill. Available at the Atelier Vie tasting room and International Wines and Spirits. 1001 S. Broad St., 504-534-8590, ateliervie.com.
Summer Sips
Bayou Bar, located within the Pontchartrain Hotel, has a new selection of summer cocktails. Choose from the Cherry Boulevardier (combining the caramel and oak notes of Pinhook bourbon with the bitter-sweet notes of Campari and Cocchi Rosa); The Hibis-Kiss (Cazadores Blanco blended with the smoky flavor of 400 Conejos Mezcal, plus notes of hibiscus tea, sweet Giffard Orgeat and tart lime juice); or The Ferdinand, (a rich, savory-sweet cocktail made with beef fat-washed Sazerac rye, Italicus, celery bitters and an absinthe rinse with hints of citrus and herbal notes). 2031 St. Charles Ave., 504-323-1456, bayoubarneworleans.com
Meanwhile, MaMou has introduced new summer cocktails that include the Queen of Cups (made with St. George Botanivore gin, Suze, Benedictine, Harney & Sons Indigo Punch Simple and Champagne), Strawberry Splendor in My Hennessy Dreams (Hennessy VS, Citadelle Gin, Pierre Ferrand Dry Curacao, lemon juice, brûléed lemon syrup, muddled strawberry and Champagne) and House-Made Limoncello (thickened with heavy cream and milk, with a twist of vanilla bean). 942 N. Rampart St., 504-381-4557, mamounola.com
