Judges & Mixologists Love Batch 22 Aquavit
AWARDS AND ACCOLADES
One of the most prestigious competitions in America, this event draws high-powered beverage professionals from all over the world. Presented by Tales of the Cocktail Foundation.
Concours d'Spirits is a highly respected competition judged by some of the world's most prominent spirits experts. Presented by the SOMM Journal, winners are featured in an issue of the publication and are celebrated in the Winner's Circle at the San Diego Bay Food & Wine Festival.
L.A. Spirits Awards judges entries in more than 100 categories. Medalists must advance through multiple rounds of judging to emerge as winners.
Reviews and Media Coverage
“This aquavit challenges the status quo of what an aquavit can be and that is exciting. The quality of liquid in this bottle is stunning.” --Tiffanie Barriere, renowned spirits judge and cocktail educator
(from her IG story @thedrinkingcoach)
“A bold American spin on classic Aquavit”
“I can see wide application here, from serving neat as a digestivo to adding a new twist to your favorite gin-based cocktails. Fun! -- 94”
“The flavor profile is sheer joy, turning out beautiful cocktails.”
“This company wants Americans to drink Aquavit”
BATCH 22 AQUAVIT MAKES GREAT COCKTAILS
Get Reviews Straight Up From Bartenders And Mixologists Who Know Best:
Edison Food+Drink Lab
It was a pleasure to taste your products. They are all very dynamic, approachable, and easy to use; a great asset behind any craft bar.
Buenos Aires Cafe
Batch 22 is smooth and multilayered, with a perfect mix of flavors for creating all sorts of cool new cocktails.
We had such great fun creating cocktails with all four expressions of Batch 22. My entire staff fell in love with it!
And Even More Notably From:
The Sage Rabbit, Lexington KY
“One of the most exciting developments in the culinary flavor game. Aside from the obvious impact on mixology, its potential in culinary applications is uncharted. I look eagerly forward to creating with Batch 22 and having a glass after shift.”
––John Foster, Chef/Owner & Culinary Chair, Sullivan University
John Kessler, Food Critic, Chicago
"The flavor of Batch 22 is evocative but hard to put your finger on. On the one hand, it tastes Old World, like something a Romanoff in exile might drink from a tiny, cut crystal cordial glass after dinner. On the other, it’s the mystery savory ingredient in a modern cocktail. Both ways, it’s pretty smashing.”