Much like the Honey Habanero, the Ruby Red is designed to be sipped alone or mixed into a delicious cocktail. Here at Belle Isle, our team prefers it topped with soda and a squeeze of lime. In fact, Ruby Red herself was inspired by the Honey Habanero infusion, which we all enjoy mixed with fresh grapefruit juice. It was a logical, and delicious, next step.
Behind the Bar,Process,Process,Process,Process
Interview: Matt Rho
Richmond, Conversation, ProcessCommentMatt Rho, a former New York City private equity investor turned entrepreneur is a partner at up-and-coming Shockoe Atelier. Today we stopped by their 15th Street location to talk startups, denim, the principles of Bushido and boxer briefs.
Gregg Brooks: Home Bar Essentials
Process1 CommentLong gone are the days of your friends showing up to the house and being handed a shot of Kentucky Gentleman and a Bud. It’s time to step up your game. No fear, you can keep it simple and begin with the basics and add on as you get comfortable making that terrible face you’re bound to make as you shake the the heck out of an egg white cocktail.
Kim Childs: Bar Styling Guide
ProcessComment“I get a bar cart and it’s gone in hours,” says Kim. “They are becoming impossible to hold onto.”
Vintage barware may be trending, but it’s what the cart represents that really piqued our interest.
“When I’m entertaining, my bar cart becomes a centerpiece. It’s a place my friends gather around to make adult drinks, and inevitably the items on the cart turn into conversations themselves.”
Our Process: The Making of Belle Isle
ProcessCommentA premium spirit like Belle Isle isn’t just made, it’s painstakingly created with eyes equally focused on quality and taste. Whether we are making our 80 proof Premium Moonshine, infusing it with our Honey Habanero, or kicking it up a notch with Belle Isle 100, every batch starts with a 100% organic, corn-spirit base that also happens to be gluten free. By sticking with a traditional moonshine mash bill, and using corn, rather than sugar, wheat, or rye, we’re able to capture a sweetness on the nose that continues through the palate – all the way to the finish.