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    Bourbon Bond

    Popular TV brothers strengthen their bond with new bourbon headquartered in Dallas

    Lindsey Wilson
    Jun 16, 2021 | 9:31 am

    Anyone who's watched The Vampire Diaries has probably noticed something: the two leading men drink a lot of bourbon onscreen.

    Turns out, Paul Wesley and Ian Somerhalder drank a lot of it offscreen, too — so much, in fact, that the pair decided to create their very own bourbon, beginning work while filming and focusing even more once the television show ended in 2017.

    After 10 years of perfecting the blend, Brothers Bond is now available nationwide. The company itself is headquartered in Dallas, so the celebrities have been on a Texas tour to introduce their "juice" to bartenders, general managers, liquor stores, their fans, and the general public.

    "We want to visit everywhere that we're selling Brothers Bond," says Wesley over Zoom from Austin, where, the night before, the pair had bar-hopped to see their liquor in action. "We're starting in Texas because Texas is such a power state. If we can win over Texas, we can win anywhere."

    "This is a big whiskey state but it's a tough one," agrees Somerhalder. "You've got to be authentic, you've got to put the love into it, and you've got to spend time here — this community needs to know you’re respectful of the whole whiskey world. It’s a huge thing for us to be welcomed into this world here, and for us to be running our company out of Texas."

    Three distinctive mash bills are blended to create the four-grain straight bourbon whiskey. The corn adds sweetness and fruit notes, the rye adds spice and floral notes, the wheat adds bready softness to the texture, and the barley rounds out the flavors with its nutty and caramel notes.

    "When you first get a nose on it, you smell baked banana bread," says Somerhalder. "It’s just so yummy. If it was socially acceptable, I’d eat it with my eggs."

    The two actors had a hand in every single part of the bourbon's creation, from the bottle and label design to the liquor itself. Somerhalder estimates there were "hundreds" of iterations before they perfected the recipe, working with master distillers and blenders whom he and Wesley compare to music producers for their precision, patience, and artistry in engineering the final product.

    "What we were really chasing is what’s called an equal sensory proportion, meaning all the grains are expressed over your palate in total balance and harmony," Somerhalder explains. "You get that little warm kick of sugar on the back end — it’s so delightful and nuanced — and that’s what we worked so hard to achieve."

    It was also important to the friends that their company give back, so a portion of all proceeds goes toward helping regenerative farming practices. Somerhalder is well known for his charity work, especially focusing on environmental issues through his Ian Somerhalder Foundation, so adding this component to their company seemed like an obvious step.

    "When you talk to people about climate change, you’ll see them visually shut down because it’s such a large concept to grapple with," he says. "How do you fix something that global? There’s an answer, thankfully, and that answer is called regenerative agriculture.

    "It’s the use of plant-raising methods and agriculture at-scale to sequester enormous amounts of carbon dioxide from the atmosphere and store it safely back in the ground. That carbon feeds all those crucial microorganisms in the soil. Healthy soil, healthy plants, healthy communities."

    Somerhalder estimates that within the next two years, they will be able to quantify how much carbon dioxide every single bottle of Brothers Bond sequesters.

    But in the meantime, the "brothers" are enjoying finally seeing their bourbon on the shelves and in glasses.

    "It really is the most authentic thing we could have done," Somerhalder says. "I don’t know anything else I could imagine doing in my life right now. This is the American dream — we are literally living the American dream."

    ---

    Brothers Bond is available for sale now at Twin Liquors, Sigel’s, Western Beverage/Costco, Goody Goody, Spec's, and Total Wine & More, plus many more independent and online liquor retailers.

    Ian Somerhalder and Paul Wesley, who played brothers on The Vampire Diaries.

    Ian Somerhalder and Paul Wesley
    Photo courtesy of Brothers Bond
    Ian Somerhalder and Paul Wesley, who played brothers on The Vampire Diaries.
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    Teresa Gubbins
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    InSo Las Colinas
    InSo Las Colinas
    Chicken skewer at InSo Las Colinas

    An Asian fusion restaurant that's way more than a restaurant has opened in Irving: Called InSo — short for Indus Social — it's a Southeast Asian fusion restaurant that transitions from upscale dining into a late-night lounge experience, now open at 3165 Regent Blvd., in what was most recently a Sickies Garage, and before that, Walk-On's, where it's serving Indian fusion food, cocktails, and entertainment.

    The full name — InSo at Las Colinas, Club, Kitchen, Bar — tells the whole story. The concept is designed to fill a gap in the area: Serving lunch and dinner then pivoting to high-energy nightlife, with live music, themed nights, and rotating entertainment.

    Food
    According to a representative, InSo draws its name from the Indus region, located in the northwest part of India, stretching from Persia through South Asia, and home to the earliest known urban culture of the Indian subcontinent.

    Their culinary approach draws inspiration from the regions of Indus and Southeast Asia, with influences fromTexas. Plates are designed with contrasts — aromatics against warmth, brightness against structure, rooted yet contemporary — defining InSo as a distinctive Southeast Asian fusion restaurant.

    The menu features some amazing dishes you definitely do not see everywhere. Appetizers include:

    • Hot Gristmill Corn Naan with butter chicken sauce, peanut sauce, jalapeno-honey butter
    • Chicken Tikka Boulevard Tacos with Texas chow-chow, cilantro yogurt, pomegranate, cotija cheese, warm corn tortillas
    • Broiled Spinach, Burrata Cheese and Artichokes with pepita breadcrumbs & naan chips
    • BBQ shrimp potstickers, with buttered toast points

    Entrees include:

    • Grilled Chicago Stockyards Filet Of Beef, with royal spinach, marble potato kebabs, & kashmir chile onion ring
    • Cashew And Sesame Crusted Salmon, with yuzu butter sauce, mustard green spoonbread, & charred broccolini
    • Swiss Chard, Potato, & Pea Tendril Crepes, with tatsoi and mizuna, jicama, corn, queso fresco, & ancho ranchero sauce
    • Wok Seared Broccolini Sandwich, served in a pasilla chili flatbread with green bean, shiitake mushroom, paneer cheese, & bean sprouts
    • Lamb Rack Biryani, with basmati rice, red pepper raita, & guajillo chile deviled eggs

    There's also a 50-oz Szechuan and Malabar Peppercorn Crusted Tomahawk Ribeye with green peppercorn-Mekong whisky sauce, fried eggs, and Royal spinach.

    Desserts include a tempting warm Naan Bread Pudding with Ron Zacapa rum, Tahitian vanilla, golden raisins, and cardamon cream.

    Appetizers start at $15. Entrees range from $17 for a falafel sandwich to $40 for the salmon. But they also offer a late-night and happy hour menu with items priced from $15 to $22.

    The team
    Executive Chef is Michael Morabito, who brings decades of culinary leadership under the mentorship of his father, who was a renowned hotel chef. He worked at Caesars Palace’s Palace Court in Las Vegas, The Mansion on Turtle Creek, and Colonial Country Club where he was executive chef.

    Manager Greg Minella brings a globally inspired, detail-driven approach, shaped by years living in Turkey, his Italian heritage, and early exposure to the food world through his family’s roots in New York’s historic Fulton Fish Market. His career spans acclaimed fine-dining destinations and private clubs, including Gershwin’s, Star Canyon, Aurora, Dragonfly at Hotel ZaZa, and Carte Blanche, where he helped earn the only Five-Star Forbes rating awarded to a freestanding restaurant in Texas.

    Assistant manager is Trisha Prellwitz and sous chef is Robert Pineda.

    The club
    The restaurant is a sibling to Goli Soda, a similar concept in McKinney which also boasts a lively after-dining scene. At InSo, that means bold cocktails and a heightened social energy with live bands and DJs spinning a wide variety of sounds: indie soul, deep house, Sufi electronica, and Texan funk.

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