Baron Tequila Lands Brian Van Flandern as Offical Mixologist and Ambassador

Brian 61NEW YORK, NY – JUNE 2014— Baron Tequila, the category’s newest ultra-premium entrant made from 100% prime agave, has recruited Michelin Three-star mixologist and cocktail book author Brian Van Flandern to act as the award-winning brand’s official Mixologist and Ambassador. An established tequila expert, Van Flandern will craft Baron signature cocktails and lead the brand’s initiative to further educate the mixology, bar and restaurant community as to the qualities and characteristics of both tequila in general and the superiority of Baron in particular.

“I’m thrilled to announce that Brian will be joining the Baron team,” said Founder Jana Khaimoff. “Brian is a globally celebrated and prominent bartender and mixologist who will bring an innovative twist to the brand with new custom libations. Furthermore, he is the perfect ambassador to convince the world to drink more tequila!”

Just as summer heats up, Van Flandern has crafted the “Seven Deadly Sins” cocktails to help Baron customers cool down – each coined with appropriate names: Pride, Envy, Gluttony, Lust, Wrath, Avarice, and Sloth. For example, Envy (the desire to possess what others have) is created with Baron, fresh lime juice, simple syrup, fresh cucumber juice and Moscato D’Asti, while Wrath (the act of embracing fury over love) is concocted with Baron, Fireball liqueur and Angostura bitters.

“In 2006, I co-founded Creative Cocktail Consultants, with the mission to train bartenders, using a unique methodology for creating balanced and great tasting cocktails to earn the title mixologist,” said Van Flandern. “I’m excited to share my experience in the industry as Baron’s personal mixologist where I’ll create inventive cocktails that customers can easily replicate at home.”

According to Van Flandern, Baron is the perfect foundation for a quality cocktail as it has achieved a uniquely, clean smooth taste through a natural process maximizing the power of the agave itself.  After 10 years of growth, the distillery harvests the prime heads of agave for production ensuring the allotment for Baron’s batch is the highest quality.  With each of the three distillations, the resulting extract gets cleaner and cleaner achieving a zero-zero taste profile; eliminating any bad odor and bitter taste.  Unlike industrial producers, Baron is able to achieve a pure taste without the use of glycerin or other additives.

More information about Baron Tequila and the seven specialty cocktails are available at www.baronspirits.com. Additional information about Brian Van Flandern and Creative Cocktail Consultants can be found at www.mymixologist.com.

About Baron Tequila

New, ultra-premium tequila handcrafted in Tequila, Jalisco, Mexico is made from 100% prime agave and certified gluten free and kosher.  Baron is family-owned and operated, where 20-years of experience oversees each step of the process from growing and harvesting the agave to the triple distillation and bottling.  All guided by owner Jana Khaimoff’s vision for the purity of the final product and image of the brand. Accolades include a score of 91 by Wine Enthusiast in May 2014, a Very Good (88) in the Ultimate Spirits Challenge 2014 and gold medals in the San Francisco and Los Angeles Spirits Competitions in 2014.

About Brian Van Flandern

Brian was a professional bartender in New York City for over 25 years and has been named America’s Top Mixologist by The Food Network in 2011.  From 2004-2007 Brian helped open Chef Thomas Keller’s restaurant PER SE as the head mixologist.  Applying Chef Keller’s philosophy of flavor profiling to cocktails has earned Brian international recognition as one of the world’s preeminent cocktail artisans and spirit authorities.  Brian and his cocktails have appeared on Spike TV’s “Bar Rescue”, “The Barefoot Contessa” on The Food Network, CBS’s “The Early Show” and “Foodography” on the Cooking Channel, in addition to a feature in the Wall Street Journal and countless other mentions including publications such as USA Today and Conde Nast Traveler.