Toby Keith, Wild Shot Mezcal to Toast Opening of NCB ShowFebruary 6, 2012 By: Nightclub & Bar
Superstar and spirits entrepreneur Toby Keith will be bringing his newly launched Wild Shot Mezcal to Vegas to toast the opening of the 27th Annual Nightclub & Bar Convention and Trade Show. Each year, the NCB Show, America’s biggest and most important bar, nightclub and beverage event of the year, brings more than 31,000 industry professionals together to meet with suppliers, network, learn and have fun. The 2012 event will run from March 12-14 at the Las Vegas Convention Center.
On Tuesday, March 13, Keith will participate in the noon ribbon-cutting ceremony at the Las Vegas Convention Center, which officially opens the show floor. Keith also will participate in a press conference with Jon Taffer, president of the Nightclub & Bar Media Group.
“I am looking forward to the Nightclub and Bar Show,” Keith says. “We are going to have fun, drink some Wild Shot Mezcal and proceed to party.”
“We are so honored and privileged to have superstar Toby Keith at this year's Nightclub & Bar Show," Taffer says. "His talents don't end on the stage or in the recording studio; with his newly debuted Wild Shot Mezcal, he is already making his mark in the restaurant, bar and spirit world."
Keith’s albums have sold more than 35 million copies, ranking him among the top-selling all-genre artists on Billboard's Top 200 Artists of the Decade. He is also Billboard's No. 1 Artist of the Decade and No. 1 Country Songwriter of the Decade. These, among other endeavors, have earned Keith annual recognition from Forbes as one of the very top-earning entertainer/musicians in the world. Keith’s I Love This Bar & Grill in Minneapolis, Minn., is nominated for Academy of Country Music Award’s Nightclub of The Year.
Wild Shot Mezcal is made in San Luis Potosi, Mexico from 10-year-old green agave plants. Mezcal produced with this type of agave is easily identifiable by its smooth smoky flavor. Harvested by hand and cooked in masonry ovens for two days, the “piñas” are mashed on a circular milestone turned by a pair of mules to extract the honeyed juice. After fermentation, the “pulque” is distilled twice in copper pot stills. The Silver is immediately bottled, while the Reposado is aged for two months in oak casks.