DEFINITION eighty-six !

"t# $siks/ slang : to refuse to serve (a customer); also : to get rid of: throw out: to be out of: to remove. POSSIBLE ORIGINS 1. From Chumleys Bar in NYC on the corner of Barrow and Bedford St. Unruly guests were often ejected out the 86 Bedford St. entrance. At Delmonico's Restaurant in New York City. Number 86 on their menu was steak and the most popular item. It often sold out. From there 86 became shorthand for being out of an item. 2.In the Old West, most whiskey was 100 proof, yet they reserved bottles of 86 proof for the ladies. If a cowboy got too rowdy, he would get the 86 proof, be embarrassed and leave. 3.Was it in reference to article 86 of the New York State liquor code which defines the circumstance in which a bar patron should be refused, hence 86'd? 4.Soldiers described missing soldiers as 86'd. Rather than describe buddies as missing in action it was slang to describe the MIA as violating UCMJ Sub Chapter X Article 86. RELATED TERMS The 86 Co. A spirits company dedicated to removing the fluff and bullshit from the spirits industry by delivering quality spirits formulated for the mixing in cocktails. CLICK HERE TO READ A PERFECT BOTTLE.

THE 86 CO. LANDS THE COVER STORY FOR BAR MAGAZING! A PERFECT BOTTLE

In an era where bottles are literally designed to do no more than stand out on the backbar, VIP tables and grocery store shelves, they engineered a product that is more tool than container. And while individually many of the features are nothing new, the collective result of their simultaneous execution is far greater than the sum of its parts, as it can only be described as the perfect bottle for professional bartending. BAR April 2014
BAR (Bar And Restaurant) Magazine is the first trade magazine written and staffed by industry professionals, echoing the sentiment behind The 86 Co. It is a huge honor that the signature 86 bottle should find itself on the cover of the magazines premier issue. Also, there is an article on The Top 10 Hottest TV Waitresses.

RECENT AWARDS

The results are out for the 2014 Ultim ate Spirits Challenge! For the second year in a row, The 86 Co. has proven that quality and value are the hallmark of our mission and this is validated by this competition overseen by some of worlds most noted spirits experts. For the last two years both Fords Gin and Tequila Cabeza made it into the finals with Fords taking the Chairmans Trophy 2013. This year Aylesbury Duck went from 91 to 93 making it a finalist as well.

86 KICKS ASS AGAIN!

How it works: The USC has the finest and most experienced judges consisting of buyers and journalists led by internationally renowned beverage alcohol expert, F. Paul Pacult. These highly qualified experts blind taste distilled spirits by major spirits categories. Judges score each product on the 100point scale. Products from each category that score 90 or more undergo another level of evaluation by UBC panels of experts to arrive at the best products from each greater category. Each category will have a coveted Chairmans Trophy winner selected from the Finalists.

RESULTS
DIS
TIL
LED IN LON
!"#

2013
!"#$ !"#$

2014

ON

AL

S FRO M EVER

2013

YW

$%&

HERE

B OTAN

IC

2104

WINNER
GIN
!"#$

FINALIST
GIN

2013

2104

FINALIST
BLANCO TEQUILA

FINALIST
BLANCO TEQUILA

2013

2104

EXCELLENT
VODKA

FINALIST
VODKA

RU M M A D E I N PA N A M A

2013

2104

VERY GOOD
RUM

VERY GOOD
RUM

OTHER GREAT STUFF

FORDS GIN BEST NEW PRODUCT 2013 -voted on by bartenders FORDS GIN # 28 of Top 120 Spirits -included are all spirits of every type, age and price.

THE SECRETS OF FORDS GIN

Fords is an answer to bartenders requests for a versatile, jack-of-all-trades gin that can be used in all classic applications and to inspire new ones. Fords is a juniper-forward gin but with a good amount of citrus, sweet spices and florals to take the bite off the juniper, but still add complexities and allow the juniper to be the star. Its also a gin that works well with both lemon and lime citrus cocktails and has a really nice oil content for martinis. Simon Ford, The 86 Co.

CLICK HERE FOR MORE INFO ON FORDS GIN

To examine how the botanical makeup of Fords works, lets break it down it to the 4 core flavor components: 1. JUNIPER & STRUCTURE, 2. SWEET SPICE, 3. FLORALS, and 4. CITRUS.

1. JUNIPER & STRUCTURE

2. FLORALS

3. SWEET SPICE

4. CITRUS

1. JUNIPER & STRUCTURE - Juniper makes up almost half of the entire recipe and is the driving flavor. Coriander makes the gin savory; it brings the juniper out of the olfactory and plants it firmly on the tongue. It gives it structure. 2. FLORALS - Aromatics are key to making quality gin. Jasmine flower softens the sharp needle of the juniper on the nose. Orris rounds it bringing notes of raspberry and violets. 3. SWEET SPICE - On the tongue, the spices work to round the palette. The cassia bark gives zestiness and sweetness. The angelica on the other hand, brings some earthiness to the palette and bitter dryness. 4. CITRUS - The Juinper in Fords is balanced and bookended by citrus. It is between these two areas in which the other flavors reside. Lemon brightens the overall mix. Orange adds sweetness and bitterness. Grapefruit is the pivotal ingredient lending brightness and pithiness, which allows Fords Gin to work well in cocktails that use lemon or lime juice equally. High oil content is one of the defining characteristics of Fords. Steeped for 15 hours before cooking up the still, the botanicals bleed out their oils giving the Fords weight and viscosity. These oils are activated when water is added to the cocktail via ice. This richness allows Fords Gin to stand up in Martinis, Negronis, and other stirred cocktails.

ND NOW A WORD FROM YOUR BARTENDER Sage advice from the people on the front lines.
Drinks International is a wellrespected, researched English publication, which curates the 50 Best Bars in the World.

Every year they poll 100 of the top 250 bars through an independent research company to compile the Best Brands Report. The top bars are asked which brands were best sellers and which were trending in their use. A trending brand might not be doing the same volumes as a best seller, but its a brand that customers are increasingly asking for by guest and bartender alike. This year Fords Gin, Aylesbury Duck Vodka and Caa Brava Rum caught the attention of these bars. Considering The 86 Co. is only in American bars at the time of this poll, it illustrates how the level of love the cocktail community has expressed for these spirits. CLICK HERE FOR THE RESULTS FOR GIN

# 6 TRENDING GIN! # 6 SELLING GIN!

CLICK HERE FOR THE RESULTS FOR RUM

FORDS GIN! FORDS GIN! CANA BRAVA! AYLESBURY DUCK!

# 5 SELLING RUM!
CLICK HERE FOR THE RESULTS FOR VODKA

# 6 TRENDING VODKA!

BARTENDERS BEST WEBSITES FOR TEQUILA (re)EDUCATION

No doubt that Tequila and Mezcal continue to grow in popularity and esteem. Bartenders are getting savvier to different agave and the processes that make up these spirits. This category is growing so fast that it is hard to find readily available material on the subject. We asked passionate bartenders to give us insight to where they get their knowledge and updates.
CLICK HERE FOR THE TEQUILA CABEZA REVIEW FROM TEQUILA AFICIONADO

5 WEBSITES *The Anatomy of Mezcal *Mucho Agave *Tequila Interchange Project *The Blue Agave Forum *Mezcal PhD

FEATURED COCKTAIL

THE MANSION G&T

by Danny Caffall The Mansion on Turtle Creek Dallas, TX

Recipe: 2 oz Fords Gin 3/4 oz Hous e T onic (on side) 1 dash Angostura bitters 1 1/2 oz Soda water Garnish: torn Kaffir lime leaf & Texas grapefruit zest. Glassware: Stemless snifter Ice: Tempered and hand-cut Ice Diamond by The Cold Standard. Mans ion House-Made T onic 4 cups water 3 cups sugar 4 tablespoons ground cinchona bark 6 tablespoons citric acid 2 limes zested and juiced 1 lemon, orange or quarter grapefruit zested and juiced 1 ginger root diced 1 tablespoon Clove 2 tablespoons Coriander 2 tablespoons Cardamom 2 tablespoons whole Allspice 10 dashes Angostura bitters 3 oz Fords Gin Directions: Bring water and sugar to boil. Stir until sugar is completely dissolved in water. Reduce heat. Add all other ingredients. Stir well and simmer for about 20 to 30 min. Remove from heat. Cool and strain repeatedly. Make delicious G&T and enjoy.

IN OTHER NOISE

A Look Back At Year One Of Simon Ford's 86 Co.

in Food Republic
!!

Craft Drink Specialists Great article highlighting bartenders moving into making spirits