Booze meets bagels at this CT cafe. The result? ‘I definitely was blown away,’ distillery manager says

When distillery general manager Ron Neugold called Lia Safalow, owner of a popular bagel shop/cafe to talk about a collaboration, Safalow was perplexed.

”I was thinking, what could we possibly do?” she said.

Neugold said the answer was “delicious.”

Neugold, general manager of Mine Hill Distillery i n Roxbury had heard about Blue House Bagel Co. & Cafe in Canton from one of his company representatives on the road who got to know the place.

The employee told Neugold the bagel cafe loves new products and Connecticut-made products.

Neugold’s idea was to get his flavorful alcohol products — in this case bourbon and amaro — into Safalow’s products.

She got right on it and after a night in the kitchen came up with two French toast bagels using the bourbon in one, amaro in the other and two cream cheese flavors doing the same.

“People who come to the shop like different things,” Safalow said.

For his part, Neugold said having the distillery’s name on products in a popular place helps with awareness and brand building.

He said they’ve only been in business since 2018 and it’s a small distillery.

Already people have contacted the distillery because of the exposure through the bagel company.

One type of French toast bagel and cream cheese is made with a high-rye bourbon and the others with amaro, Mine Hill’s version of a sweet vermouth made with wine from a Connecticut vineyard.

Safalow said the creations using amaro contain a touch of orange and some sugar.

Neugold said it’s all “delicious.”

“It’s a true tribute to Lia and her team,” he said. “I honestly didn’t know what to expect. I definitely was blown away by the unique flavor.”

Apparently customers are eating it up too. The bagels sell out just about every day and the cream cheese in containers is selling fast too, Safalow said.

She said the process is such that the alcohol leaves the product, but the flavor remains, making them safe for all.

She said all of her bagels are gluten-sensitive friendly and contain about 15 grams of protein.

Neugold said the bagel business shares an “American set of values.”

“I love the partnership,” Neugold said.

“We share the same values. It’s good for consumers.”

Safalow said they want to support one another and noted, “If I can’t grow it, I’m looking for someone local.”

The bagels and cream cheese are limited edition and the two companies are working on other partnerships for seasonal items.