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1000 Stories Wines delivers Mendocino, Lodi Wine Country “Big Flavor” with Bourbon Barrel Aged Zinfandel

1000 Stories Wines delivers Mendocino, Lodi Wine Country “Big Flavor” with Bourbon Barrel Aged Zinfandel

At 1000 Stories Wines, they share that same bold roaming spirit, which is why each of their wines tell incredible stories of exploration and discovery.

1000 Stories Wines delivers Crowd-Pleasing Big, Bold taste with Bourbon Barrel Aged Zinfandel

In every bottle thy hope you’ll find journeys, encounters, people and places—stories that stoke the roaming spirit in all of us so that once your grass of wine is finished, you set out once again to create the next chapter in our stories.

Margaret Leonardi from 1000 Stories Wines

Margaret Leonardi from 1000 Stories Wines

Today we’re talking with Margaret Leonardi from 1000 Stories Wines.  The below conversation has been editing for length and clarity.  For the full, unedited version, check out our FlavRReport YouTube channel.

 

Just to get to know you a little bit better, can you tell us more about what inspired you to get into the wine business?

Margaret Leonardi: I’m originally from an organic dairy farm in Northern California, so just the county north of here.  We’re in Mendocino County. I’m from Humboldt County, so just the closest wine growing region from home. The wine industry is so much more glamorous and romantic than the dairy industry. I’ve been making wine since 2009. Now my whole life is the wine industry.

My husband is a winemaker too. We live in a vineyard. We’re in the middle of harvest right now. We’ve been harvesting for over a month now. We’ll harvest hopefully through Halloween.

How’s it going this year? Are the grapes looking good?

Margaret Leonardi: Pretty average yields. It’s a little later as a whole than normal harvest.  Not noteworthy, but maybe a couple of weeks depending on the region, the variety.  It’s tasting good. The chemistries are nice. Good acids. So far we’re happy but we’re only halfway done. 

The brand is called 1,000 Stories.  On your website it mentions each of your wines tell incredible stories of exploration, discovery. Where does the idea of stories come from?

Margaret Leonardi: There’s a lot of stories around how we came up with the name and how we got from point A to point B, but everyone has their own rendition, which is just ironic that it’s 1000 stories. Our consumer is adventurous, and likes to roam and wander and connect with people.  So all those people, each adventure you go on, and each new connection you make, you have new stories, and you have new stories to share, and you can share our wines together. 

 

You mentioned the word “explore”.  Up in your area is Yellowstone National Park, and a thousand stories that you guys partnered with Yellowstone Forever.

Margaret Leonardi: That’s a new partnership for this year.  The official non profit partner with Yellowstone, and their main focus is bison conservation.  With our label, our mascot is a bison.  The partnership promotes bison conservation, make sure their population is safe and healthy.

It’s a beautiful design. Tell me about how the bottle itself was created and how you decided what should be on that bottle?

Margaret Leonardi: We have three SKUs that are bourbon barrel aged. Our first is the Zinfandel, the OG of the portfolio, this came out first and then in the Bourbon Barrel Age side, we also have a Cabernet Sauvignon and a Red Blend.  

Then we have an American Barrel Aged section that’s Pinot Noir and Chardonnay, so not Bourbon Barrel Aged, just American Oak.  That would be used for normal winemaking, and then we have our newest corn sku, it’s a Sauvignon Blanc, and this is just stainless steel and some concrete aging.

The Bourbon barrel aged [popularity] has grown. We have customers who want more diversity, more variety. So we’ve expanded the set. 

On the Zinfandel [label], we have our mascot the bison.  Another noteworthy thing with this is on the Zin, because it was our first.

Each time we get bourbon barrels, we go through a 3rd party broker. So we’re not working directly with any distillers.  We have a mix of the distilleries these bourbon barrels are shipping to us from, so they’re all different. 

We’re filling finished Zinfandel in these barrels and then we taste each one.

Some can be really bourbon-y, really potent.  A lot of fresh dill. Some can have less bourbon influence and it’s more smoky, toasty. 

So we have to really craft each one. We’re tasting a bunch of lots and crafting the blend for the finished product.

That’s when we decided to put the batch number [on the bottle]. Because as a whole, the backbone of the wine tastes very similar, but there are some little minute differences. We wanted to convey that to the consumer with the batch number because you can tell [each bottle] tastes a little different.

 

Bourbon barrel has become very popular.  How was that method chosen at your winery?

Margaret Leonardi: It was a practice from the original winemaker, the founding winemaker, Bob Blue, who just retired a couple of years ago. 

We were innovating, thinking of new wine ideas, and this is a practice that he used 20 plus years ago. [Back then] French oak wine barrels were pretty pricey, like a luxury commodity to use. So he was looking at different alternatives to age his wines here at Fetzer. 

He had this idea. Bourbon and whiskey barrels were cheaper.

We bought some bourbon barrels and tried it.  We were like, we should bottle this, not blend this into a bigger portion. This should be its own bottle. That was in 2014, our first vintage. 

I started with the company in 2015. I was here at the beginning, so I saw some of the evolution and then Bob has retired and he’s passed the torch to Sebastian and I.

Let’s talk a little bit about the different varietals. The process, the styles aromas, flavor notes.

Margaret Leonardi: The first original Zinfandel is our classic.  I say classic because Zinfandel’s kind of an American grape variety, it’s very Americana.  It goes with our whole spirit of the brand, and It’s what Mendocino County and Mendocino is known for.

We grow really great Zinfandel’s up here, it’s a nice and warm climate. We’ve also expanded, now we’re sourcing some of the fruit from Lodi as well, which is also a really great growing region for Zinfandel.  They’re also known for their Zin.

It’s blended with some Petite Syrah.  Just to give the color a little more enhancement. Some more tannin structure. We want the whole backbone of the blend to be bold. You’re supposed to match the bison. Big style, bold characteristics. We pick them when the fruit is really ripe. It’s pretty hot.  Then we finish it in bourbon barrels and we can  use a little bit of American oak, French oak in there too, just to give it some oak enhancement. Usually around 15 percent alcohol in the finished product.

The unique part of the Zinfandel itself is the blackberries.  It’s really juicy, some cranberry and then the bourbon barrel aging process is just where you get some like dried herbs, oregano, thyme.  Toffee characteristics from the toastiness of the bourbon barrel itself. 

The point is to have a really strong wine. We want to have a really strong wine. We don’t want it to waft bourbon and we don’t want the bourbon to sit on top of the wine.  We want them to be really integrated and just like a finish, not overwhelming or overpowering.

It’s very well balanced. Were there any challenges in finding the balance or was it pretty straightforward?

 

Margaret Leonardi: It’s not pretty straightforward. We wish.  The barrels coming from the distillers can vary.  They can be emptied the week before [and be very fresh]. They can be emptied a month [and be less fresh]. So how much has evaporated, how much has been absorbed into the wood.  Those are unknown factors. So it’s a bunch of trial and error. So it’s fun, but it’s a lot of work. We want some consistency, but we want a little bit of difference. 

You’ve mentioned Sebastian Donoso. Tell us about him. How the two of you balance roles.

Margaret Leonardi: He’s the winemaker for the Bourbon Barrel Aged Wines. Before we were both collaborating with Bob, it was more like a team effort.  When Bob stepped down, we also had the new American Barrel Aged Pinot and Chard and the Sauvignon Blanc’s brand new.

Sebastian took the Bourbon Barrel Aged because he was working on those more, and then I took the other half.  We work together.

Before we move on, I don’t want to forget the Sauvignon Blanc. Process, styles, aromas, the taste?

Margaret Leonardi: This just came out in April of this year so I’m really excited. I think it’s still working its way across the nation, but I’m really happy with this wine. I really like the way it came out and I got to make it from scratch. I made exactly what I wanted.  It’s nice when you make something that you really like to drink too.  The fruit that we source for this comes from the majority from the Arroyo Seco region, so down Monterey, central coast of California, which is just a really nice growing region, Bay Area influence.  Warm days and then cool evenings. A little bit comes from just up here in Mendocino County. Then the rest is from Lodi. 

A unique thing is it’s blended with 10% Viognier. The Viognier is an ironic blender for Sauvignon Blanc, but it’s like in the spirit of things bold, I have this Viognier that I really like.  It’s really concentrated, ripened flavors. A lot of peach and nectarine flavors, so I thought it could be really interesting in a Sauvignon Blanc.

I fermented them separate and then blended this percentage in there and It’s really interesting because the Sauvignon Blanc has a little bit of grassy, grapefruit, citrus aromas, 

The Viognier twist makes it almost a little floral, but you get those white peach, stone fruit flavors pop a little more because of that Viognier.

It’s all stainless steel, fermented and aged, so it has no oak contact. I do some concrete eggs. I think it enhances the texture and makes it a little more mineral-y.

 

Are you a foodie?  Can you please suggest some really delicious dishes that pair with these bottles?

Margaret Leonardi: That is a nice thing about our portfolio expanding,  because before we had the three reds. So it’s similar food pairings. Now that we’ve expanded, we can have almost a wine for any dish. The Zinfandel and all of the bourbon barrel aged wines go really great with barbecue or smoked meat, ribs, red meats.  It’s a good “occasion wine”, right? If you’re going to a friend’s house for a barbecue or somewhere where you want to grab a bottle of wine, but you aren’t sure what – it’s a crowd pleaser, it’s a perfect conversation starter.  Sporting events soccer games, Super Bowl, that kind of thing.

Then the Sauvignon Blanc pairs well with oysters, light sauce pastas, cream based pastas.  It’s also great just appetizer wine. I think the Viognier is different. It is fun to start with it. So if you’re coming over and not sure what to open or if you’re having a dinner party, it’s like a great wine to kick off the night with.

You can explore it and then it transitions well with food, especially as it warms up a little.

Where we can find you follow and find that all this stuff both to buy as well as on social media

Margaret Leonardi: The brand as a whole is available through our website.  They’re also available at any grocery stores around the whole country.

For our social media, our Instagram is 1000 Stories Wines. We have a Facebook, a YouTube, and TikTok.  

 

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The no- and low-alcohol market grew by more than 7% in 2022 according to IWSR.


 

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FlavRReport.com on YouTube


With an ABV of 27.5% – one-third less than the alcohol content of traditional spirits – Sommarøy is officially defining the mid-strength category as spirits between 25-30% ABV. As a result, retailers like Jewel-Osco and Whole Foods Market are now reserving shelf space to meet consumer demand for quality spirits between non-alcoholic and full proof.

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Start your moderation-minded journey today.

To find a retailer near you, mid-strength cocktail recipes and stay in the loop with the latest news and product drops, visit SommaroySpirits.com and follow @SommaroySpirits.

Sommarøy Spirits are premium craft-distilled Vodka and Gin with zero carbs, lower calories and two-thirds the alcohol of traditional spirits.

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Sommarøy Spirits can also be found in Chicago at Gibson’s Restaurant Group, Boka Restaurant Group and Ballyhoo Hospitality locations. To find Sommarøy near you, visit www.sommaroyspirits.com and follow the brand on Instagram and Facebook at @SommaroySpirits.

 

Los Angeles Discovers Aphrodise Sparkling Wine, You should taste Before Your next Party, Frank Schilling Reveals

Los Angeles Discovers Aphrodise Sparkling Wine, You should taste Before Your next Party, Frank Schilling Reveals

Whether it’s a wedding, party, or just drinks with dinner.  We want taste.  Maybe we want a few drinks.  We also want to protect ourselves from tomorrow’s hangover.

It’s hard to find a drink that can take day to night quite like a Greek rosé and Aphrodise wants to prove it to you.

Frank Schilling, Co-Founder of Aphrodise

Frank Schilling, Co-Founder of Aphrodise

Today’s conversation with Frank Schilling from Aphrodise has been edited for length and clarity.  For the full, un-edited conversation, visit our YouTube channel here.

Joe Winger: 

Our audience is foodies. We’re wine lovers. What’s the most important message today you want to share with an audience of foodies and wine lovers?

Frank Schilling: 

I’m an Epicurean myself. I don’t have a lot of pretense around my love of food and wine, I just love great food and wine and I’ve tasted so many great things. 

I’m a character who hasn’t had a meal at home in 22 years. As an internet entrepreneur, I used to work, literally seven days a week for many years and eating out was my escape from my work because it’s the one place my laptop and phone couldn’t rule the day, or the moment.

For me, eating out was that escape and that vacation of the moment. 

I created a life around dining out probably like many of your listeners or viewers. And I have a deep well of respect for great food and wine and also for the people who admire it and chase it, it’s a, it’s one of the great things in life.

I’m always stunned by people who don’t truly love food. I feel like they’re missing something and leaving part of life on the table.

Discovering Aphrodise sparkling wine

Joe Winger: 

You have this new discovery. Let’s talk a little bit about Aphrodise. Tell me about how you discovered the grape varietal?

Frank Schilling: 

I’m a wine lover. I tasted my way through Bordeaux and Burgundy.

All the way through, I could never really tell a Merlot from a Cab.  I’d be lying to you if I said I knew what a Nebbiolo or a Valpolicella was and how all those grapes differed from each other.

I do enjoy great brands of wine. I do understand the difference between years and what impacts a year. 

But when I was building [my restaurant] it was COVID. I was doing some fingertip math and I realized we’re gonna have to start bringing over a lot of sparkling [wine] for mimosas and for brunch. It was 300 seat restaurant, two seatings, 600 seats on a brunch [shift].

You start to do the math and you realize, “Wow, 52 weekends a year, bottomless mimosas. I’m going to need about 3,000 bottles of wine per quarter of champagne. So let’s go out and get some.  We live on an island and supply chain management wasn’t really an option.

So we started to taste through different varieties of champagne

I came to discover what Tom Cruise did in [the movie] “Cocktail”, which is, champagne is like perfume going down, but like sewage on the way back.

It comes from a well meant place, not mean spirited towards the great region of Champagne.

Joining the Aphrodise sparkling wine party

Joining the Aphrodise sparkling wine party

It’s just the nature of Champenois produced wine and that Chardonnay grape that makes a beautiful champagne is such that you just can’t consume a lot of it in the heat or humidity in the sun.


 

FlavRReport.com on Youtube

FlavRReport.com on Youtube

 


Traditional Champagne vs Aphrodise Sparkling Wine

It just isn’t the type of forgiving libation that lets you function afterwards and you don’t feel good. 

The yeast isn’t good for a lot of people. Not everybody’s impacted the same way but, a large portion of the population doesn’t do well with champagne and heat in sunlight  as a day drink.

The recovery profile isn’t something that people look forward to.

Aphrodise from the grape varietal called Xenomavro

Aphrodise from the grape varietal called Xenomavro

I discovered that I’d had that problem myself for years. The yeast wasn’t working for me. 

So when I discovered Aphrodise, it was a grape varietal called Xenomavro. 

A high altitude grape, Greece’s most noble grape.

It’s a very forgiving drink.  In a sparkling format, it’s something you can drink in the heat, it’s something you can drink in larger quantities, I can tell you that the recovery profile, for me and for many others, is exceptionally good.

Meaning you can drink a lot of it and bounce back and go again. 

As a wine producer, that’s music to your ears. But it’s also nice knowing I’m making people feel better. I’m not putting something in the market that’s going to make you feel sick after overconsumption.

At a party enjoying Aphrodise Sparkling Wine

At a party enjoying Aphrodise Sparkling Wine

Joe Winger: 

Just to give a little backstory.  Frank, I hope you’ll talk to us a little bit about one of your first adventures.  You mentioned you’re an internet entrepreneur, you had some success with website domains. 

Can you explain a little bit about that and maybe a lesson you learned from that journey?

Frank Schilling: 

It’s a lesson that some of your listeners and viewers probably have some experience with.

I registered a domain name back in the dot com era. Then I registered 2 [dot com names], then 10 and I got some generic names like wine.com , cars.com.  Names like those.

I started to realize, wow, these names have value.

I wound up registering a lot of generic names and then I had difficulty managing them because in those early days of the Internet, it was all very unwieldy. The infrastructure for managing those names. 

So I created a lot of that management infrastructure.  Then in the process, grew that business over a 20 year horizon and wound up selling the 3 companies that comprised that enterprise to a company called GoDaddy, which we’ve probably all heard of.

So some of their infrastructure was my infrastructure and is now their infrastructure. 

To the extent you like the new GoDaddy offering for managing domain names, you’re welcome, for the small part I played in helping that become a reality.

In the old days, I was traveling a lot. I had an office in Manchester in the United Kingdom, one in Newport beach in California and my main office here in the Cayman Islands.  I would travel between the offices, New York, Miami and many other cities, just for work all around the world. 

Enjoying Aphrodise Sparkling Wine

Enjoying Aphrodise Sparkling Wine

At the beginning of COVID that all came to a grinding halt.  I sold those businesses and decided that with my love of food, if I was going to stay in the Cayman Islands, I realized I’m gonna have to eat at home more and I realized, the offerings of restaurants wasn’t the depth was hoping for.

So I built the restaurant, as a result of that that then led to Aphrodise.

Joe Winger: 

I love the full circle of it. 

Since we’ve mentioned the restaurant once or twice. Can we hear more about your restaurant Mykonos Cayman?

Frank Schilling: 

Sure.  During COVID lockdowns, there was a new plaza going in on the beach and I had mentally designed a restaurant years ago, but sold the real estate for it.

So when I saw the plaza going up, I was crestfallen. These guys built my dream on their land.  My fantasy of what a place would look like. But then I was happy to learn that the plaza was a strata titled affair. It wasn’t owned by one conglomerate.

So I bought into that plaza so I could control the real estate. Then once I had the real estate I did a sort of “money no object” fit out that left a very residential-looking restaurant really quite beautiful. 

I love the culture of Greece and I love the idea of the long lunch and the lack of pretense in the party and [being] all welcoming, with children, grownups will dance on the table and get really carried away.

The kids are running around. It’s all very loving and family oriented.

Whereas, Ibiza is a little more drug fueled and party, ragey and a little more intense.

I loved the soulful day party of Greece. We’re on an island and the Greeks are on islands. So I thought how nice it would be to bring some of that to my reserved island here in Grand Cayman. Grand Cayman is more of a place you quietly go to escape and enjoy the beach and family.

It’s not really a St. Bart’s where you go to seek out a great party. I always hoped that there’d be room for at least one place like they have in St. Bart’s here. 

So I built a really big place, 320 seats, super residential, relaxed, welcoming, But completely devoid of pretense.  You can come in, flip flops and shorts, or you can come in a beautiful gown as we’d hope in the evening. 

But we don’t have a lot of structure and posture around it. We want you to feel free when you come. So that, I built that venue here, and you can see it online.

It’s called Mykonos Cayman. We have an Instagram where people can learn about the restaurant.

When you come, please come for a glass of Aphrodise on me. Mention Frank said I could have a glass of Aphrodise

Joe Winger: 

You introduced Aphrodise at the Las Vegas Wedding Show.  How did it go?   Why do you think Aphrodise is the best drink to have at a wedding?

Frank Schilling:

It’s the color of love. It’s a beautiful color of red. 

We took it to the wedding show because I thought that wedding planners would share the same pain point that I discovered as a restaurateur.  Which is, if you want to buy a bottle of great champagne, easy, you go to the liquor store.

But when you start getting up there and you need 100 cases for an event or a series of events, getting that quantity consistently and getting a good product is actually quite difficult. And expensive.

So we thought we’d introduce Aphrodise.

Knowing that we could go directly to the wedding planners and help their fulfillment and execution and deliver a better product.  

Something that people could really lavish in the heat or at an after party where you’re really enjoying the bubbly and then feel better in the morning.  That was really the goal. 

My first champagne experience was at a wedding and I drank a little too much.  For the next day or two, I was laid up.

So we try to bring something to market that is good for people or at least makes them feel good in the moment and helps them recover.

We had a line all day.  I poured a 5,000 servings of Aphrodise that day. People loved it.

Let me tell you, that’s a lot of work, opening bottles. It looks very glamorous. But when you’re really going at velocity, my hands hurt at the end of the day.

We got a lot of upstart business out of that. People were like, “Wow, this stuff is actually quite good.’ 

Joe Winger: 

Let’s talk about flavor profile.

Pouring out 5,000 samples, what’s the most common feedback we get about the flavor, aroma, the mouthfeel, what are we experiencing?

Frank Schilling: 

So when you sip a drink and you talk about mouthfeel or we have a glass of wine or champagne and you have a sip and there’s a little bit of a yeasty, gamey after taste.

For some people in red wine, it can be somewhat desirable. 

In champagne, unfortunately it stays with it as well. 

When you’re having champagne, which is more of a celebratory libation, that’s not a desirable quality. You want to have something that finishes clean in your mouth. 

If you have lots of sips, you’re going to get a good buzz. You want to be able to recover quickly and elegantly without that headache that comes from the yeast and all those elements that bring its flavor.

So the taste of Aphrodise is a very clean mouthfeel and it finishes with a light crisp apple or cherry. Some people taste strawberry. 

It’s a small bubble. Very light charmat, produced in small vats, a naturally produced bubbly effect. It lives in tanks for 3 months and it gains its bubbly in a natural way. 

A little more expensive to produce that way.  Prosecco, for example, will carbonate.  They’ll add carbonation just like you would to a can of soda.

We don’t carbonate. We allow the bubbly to form naturally through the fermentation process, which is how it should be. 

Co-Founders of Aphrodise Sparkling Wine

Co-Founders of Aphrodise Sparkling Wine

Joe Winger:

When it comes to food and wine pairing.  What would be your favorite dish to pair with a glass of Aphrodise?

Frank Schilling: 

Aphrodise is literally the only thing that I drink, and I’m crestfallen when I can’t find it. 

It’s a dark rosé so it goes nicely with meat – a burger or a steak.  Chicken or fish. It’s also a great dessert drink.

I like Aphrodise as a warmup libation and as an after dinner, like celebratory drink if you’re having a party, there’s an after party.

Joe Winger: 

You’ve done a lot in your life. You’ve had a lot of adventures, a lot of successes.

Any inspiration or lessons you can share with the audience?

Frank Schilling: 

The answer is love for people and love for living your best life, love for conviviality. I have a lot of love for the people that I encountered that have helped me in my journey. Those who’ve just been a part of my life, there for a season or there for a reason, as the saying goes, I try to embrace everybody.

See the good in everybody. There are people you click with more than other people. I say yes to everything unless it hurts me. I have a real lust for life and a good energy level.

Joe Winger: 

If you’re loving Frank’s energy and his positivity, you wrote an amazing book. Would you mind giving us a summary of the book and what it was like writing it?

Frank Schilling: 

It’s called Omnia Vincent: the universe wants you to win. 

I wrote the book as I’d sold my businesses. It was during COVID lockdowns and everybody was [going through a] “The end of the world” mood type thing at that time.

You write a book like this for your grandchildren. If one day they want to know more about grandpa and did our success come from or where did our financial wealth come from?

It’s nice for them to know a little about the person who tried hard and maybe you can see something in yourself.  So I really wrote it for my future ancestors.

I want to be the guy who left something for the grandkids and great grandkids to understand a little about my brain. And it’s really just written in short micro chapters. 

Joe Winger:

Because you’re an epicurean, if you’re going to have any plate for dinner tonight, what would it be and why? 

Frank Schilling: 

Tonight I’m actually feeling a Pittsburgh style steak, seared on the outside. I haven’t had good red meat in about a week, and we just got some A5 Wagyu at the restaurant Our chef is a butcher and he’s also a certified Angus ambassador. So he gets great cuts. 

We do a beautiful short rib burger, which is really lean short rib again on the outside with a bit of a char finish.  We have a charcoal grill inside the restaurant, which is beautiful. 

Joe Winger: 

Thank you so much for your time.  If someone wants to learn more, what are the best ways to find and follow websites, social media for Aphrodise?

Frank Schilling: 

DrinkAphrodise on Instagram and the website DrinkAphrodise.com

 

LA Cheers on Renowned premium rum brand Flor de Caña Rum! honored with “Environmental Initiatives Award” at the 2024 SEAL Awards

LA Cheers on Renowned premium rum brand Flor de Caña Rum honored with “Environmental Initiatives Award” at the 2024 SEAL Awards

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Flor de Caña’s carbon neutral certification, the planting of one million trees since 2005, and its use of 100% renewable energy to distill its rum have been pivotal in earning this esteemed accolade.

Flor de Caña is a fifth-generation, family-owned brand and the world’s first carbon neutral and Fair Trade certified spirit.

It has garnered international acclaim for its award-winning portfolio of premium rums from Nicaragua, aged naturally in bourbon barrels without the addition of sugar or artificial ingredients.


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FlavRReport.com on Youtube

 


Notably, Flor de Caña’s 12 year-old, 18 year-old, and 25 year-old rums stand out for their distinctive flavor profiles and exceptionally smooth finish, exemplifying the brand’s commitment to excellence.

About Flor de Caña
Flor de Caña is a premium rum brand and the world’s first Carbon Neutral and Fair Trade certified spirit.

From an 1890 family-owned estate, it’s distilled with 100% renewable energy and naturally aged at the base of an active volcano without sugar or artificial ingredients.

The brand is recognized as a global leader in sustainability, receiving distinctions such as “World’s Most Sustainable Rum Brand” (USA), “Ethical Award” (UK) and “Sustainable Spirits Producer” (France). www.flordecana.com

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