Print this Page

Forgot Password?

Like Spirits?

Like DISCUS on Facebook

Stay updated on the latest issues impacting the spirits industry. The DISCUS Facebook page contains news clips, action alerts and opportunities to get involved. Like us now!

read more

There's no beverage of moderation, only the practice of moderation.

Understanding Moderation

Part of responsible drinking is understanding that a standard drink of beer, distilled spirits and wine each contains the same amount of alcohol. It's not what you drink, it's how much that counts.

read more

There's no beverage of moderation, only the practice of moderation.

Committed to Responsibility

For more than 75 years, the spirits industry has adhered to a rigorous set of standards for beverage alcohol advertising and marketing. Click here to learn more about the Code.

read more


June 5, 2006 08:00 PM

Sofia, , June 6,  2006 – The Distilled Spirits Council of the hosted a mixology seminar and tasting of super premium American whiskeys, vodka and liqueurs for importers; restaurant and nightclub owners, managers and bartenders; spirits buyers; at the Hilton Sofia.











The event showcased the latest in global cocktail trends while incorporating Bulgarian influences into the recipes.   Additionally, guests sampled and learned about the unique and distinct flavors of American whiskeys including Maker’s Mark, Wild Turkey, Woodford Reserve, Kentucky Gentleman and George Dickel.  Allen Katz, the well known New York City mixologist and spirits expert, led the program.  











“The tremendous resurgence of cocktail culture can be linked to the popular vintage and retro styles dominating everything from fashion and music to food and drinks,” said Allen Katz.











A food pairing demonstration led by Mr. Uti Bachvarov, famous chef of the television show Delicious!, was another highlight of the seminar.  Bachvarov showed how well American spirits can compliment meals and entertaining.











The event concluded with a reception highlighting American spirits in specialty cocktails and Bourbon marinated dishes.  Allen Katz’ Summer Simmer, a blend of American whiskey and fresh pink grapefruit juice, proved to be a crowd pleaser.  And Hilton Sofia Executive Chef Andre Tokev ‘s shrimp crostini with mango and chili bourbon was a favorite.











“American spirits such as Bourbon and Tennessee Whiskey offer an incredible range of flavors,” said Distilled Spirits Council President Peter H. Cressy. “They’re a great addition to any restaurant or bar beverage program precisely because of the versatility.  They are great straight, on the rocks (over ice), or mixed in cocktails. “
















For more information, please contact:






Christine LoCascio, The Distilled Spirits Council – (cell) 202-365-6760 or email:











Shawn Kelley, The Distilled Spirits Council (cell) 718-208-9120 or email:











Julia Vulkova, Agricultural Marketing Assistant, Foreign Agricultural Service, and U.S. Department of Agriculture Telephone (2) 939 5774 or 939 5761 email:   






CONTACT: CHRISTINE LOCASCIO OR SHAWN KELLEY Telephone: 202-682-8883 OR 718-638-4345 SCROLLER Publication Name: Publication Author:


© 2018 Distilled Spirits Council of the United States | Equal Opportunity Employer
The Distilled Spirits Council of the United States, Inc., prohibits discrimination in its programs on the basis of race, religion, national origin, age, gender, disability, or other protected status.