Before I get to the competition, I just wanted to mention the full day I had already. First was the DSWE portfolio tasting that I missed, but made it to the cocktail hour. Me and my friend Francine had a little lunch and went to a Caribbean travel convention and had a few glasses of wine and a light fare. After wards, we caught a cab and let the games begin!
Just a brief comment on my experience at this competition, which was a private event that was held at an un- disclosed location, where several bartenders came together to compete with the Barenjager brand. Bärenjager is a German honey-flavoured liqueur based on vodka and the six bartenders were Kevin Dedrich, Gerry Corcoran, Neil Grosscup, Meaghan Dorman, Jonathan Pogash, and Bradley W. Farran.
I would have to say that all of the bartenders did an excellent job creating their cocktails, but I have to give a special acknowledgement to Meaghan and Jonathan. Meaghan made the "Five in the Hive," while Jonathan was stirring the "Bee Sting," which consisted of the Barenjager, Laphroaig, Tenure Fernet-Branca, egg white, tangerine juice, and peychaud bitters. Even though neither one of them won (which I think either one of them should have) they executed a new and exciting libation that was four star worthy!!
Afterwards, I was headed for trouble when we left for the Randolph bar. O my goodness! It was a wrap for me that night! It was shots coming from everywhere, pickle backs getting slammed down, and a bottle of my favorite whiskies landed in my purse! More shots started to pour out and the rest of the night is history....................
What a blast of a day/night,
Cheers
Tuesday, November 24, 2009
"On the Rocks" by Absolut 9-8-09
On this pleasantly warm fall evening, I headed over to the Hudson Terrace, located at Hells Kitchen on 46th between 11th and 12th avenue. When I arrived to the top, Absolut had created an excellent set up for the celebration of the second season with a full bar, with cocktails specially made with Absolut, along with a photography bar/studio, therefore you could take home your own snapshot of this fantastic night. The terrace was filled with all of our peers and the bartenders were filling the moment as they began to flare behind the bar, and everyone was joyfully taking it all in.To give you some information about "On the Rocks," it is in confluence with LX.TV and NBC Local Media, it's an online reality series about mixologists, displaying their personal style and skills at the bar for 12 episodes. They will have to show their education, dexterity, fleetness, and knack in the competition against their fellow bartenders and their thirsty imbibers. The judges will select the winner, and eliminate a contestant each week, which would bring it down to the finale and the winner will receive $100,000 and the ABSOLUT TOP BARTENDER status.
This is on the road to becoming an exciting bar competition TV show for the industry, I wish it all the best of luck, and I can't wait to see who is the next Absolut Next Top Bartender!
Great work!
The Return of the Spice Tree with Compass Box Meet-up Part 2, October 19th
Photo credits: Lush Life Productions
The Return of the Spice Tree with Compass Box- Part 2
Location: Beekman Bar and Books, NYC
Back at Beekman, Mr. John Glaser has come to join us in the explanation in The Return of the Compass Box to tell us what that exactly means.
Asyla, this is a blended scotch whisky, which is sweet, delicate, smooth on the palate, with flavors of vanilla cream, cereals, and sweet oakiness. They blend from the distilleries of Elgen, Longmorn, and Ballindalloch. It's a single grain whisky from Fife, and all of them ate 10-12 years old. And it's 40% non chilled filtered with natural color.
Oak Cross has a soft palate of pure apples, with notes of clove and vanilla, malty and subtle. It's 100% from the Highlands of Single Moss from the villages of Alness, Brora, Carron, and they are all 10-12 years old. They're made from American and French oaks, bottled at, 43% with natural color non chilled.
The Peat Monster is full on the palate. Rich and loaded with smokiness, peat maltiness, and hints of fruit and spice. The majority of the whiskys are from Port Askaig, and the Speyeside village of Kennethont, and they are all between 10-15 years old. It's a mix of first filled, and refilled American oak.
Hedonism is one of Scotlands rare bottlings of 100% grain whiskey. Elegant flavors of vanilla cream, toffee, and coconut. Typically, the source is from Cameron Bridge, and Cambus. All these whiskeys are 12-25 years old, 100% first filled American oak barrels were rejuvenated American Oak Hogs Head. It is bottled at 43%.
Spice Tree has a little story they would like to share with world. I will sum it up in the most simplest way that you can understand it though! It was first launched in 2005, but was forced to close down, due to the (SWA) Scotch Whisky Association. SWA felt that whisky could not use french oak inner staves in the barrel. Compass Box didn't agree but had to stop the production!
This is what it's about and why it's not permitted. French oak staves is very spicy and most people would agree that this is the best wood to use and is very costly. It's about $2-300 and is considered very high end in the whisky making process!
The SWA said that you cannot put anything in the barrels when aging, but John Glaser (Compass Box whisky maker)figured it out and started to put the staves in the top and bottom of the barrels! What a smart guy-huh!
Within the past 3 years, John Glaser created this similar process/method that the SWA finally approved of, which he can now produce his 100% malt whisky in peace!
The break down: 46% ABV, has a natural color, non chill filtered, 10-12 years aged, and it is distilled from the Clynelish distillery.
Spice Tree in my opinion, is a malty and rich whisky that would pair very well with most cheeses and desserts, such as a rum cake, spice cake, gingerbread cake, cheesecake, and possibly flan! Also, I would use this whisky in an egg nog cocktail and a hot toddy, due to the tasting and nosing notes that I've experienced. They are hints of vanilla, nutmeg, cinnamon, ginger, and cloves.
I guess you can now see why I love this brand and why I had such a great time tasting these great whiskies from one of the master minds/whisky maker, Mr. John Glaser. I thank you!!
Slaandjivaa!!
The Return of The Spice Tree with Compass Box Meet-up October 14th
The Return of The Spice Tree with Compass Box Meetup
The Harbor Restaurant- October 14th.
So, in my drinking history, I was never really a fan, or any type of a fan of blended whiskys. Even though the men in my family absolutely loved it, and I grew up seeing them drinking all types of Chivas Regal, and all types of Canadian blended whiskys, my palate did not acquire it. Until one day I tasted a whiskey from the Yamazaki distillery, but we will get into that later.
Saying all that, I discovered the Compass Box, founded by Mr. John Glaser. In 2000, he started the company in his kitchen, and now, today, he is respected as one of the best whiskey makers of his generation. He is respected in Scotland, he has access to distillers there, his job is to blend, not to distill, and he takes it to his London studio to test and blend. His artisan approach has constructed these great whiskey blends such as, The Asyla, which they would call something made for a Sunday afternoon. It is suggested to use a couple of ice cubes, non chilled filtered. The cogeners has compounds that holds the flavors. We would call this a gateway whiskey. It has no caramel coloring added, 50% grain, another 50% is made from 3 single malts of Scotland.
Compass Box holds regular meet ups for people who are learning about whiskey, or blended whiskey, and all types of novices alike. There, Robin Robinson, the brand educator, teaches you a brief history of the distillation process, and explains to you how Mr. Glaser came up with all of his brands, why one brand was banned, and why Compass tastes so darn good. Compass Box has the Asyla, the Oak cross, the Peat Monster, Hedonism, La Orange, in the new Spice tree. At this location, I found that the novices ask great questions, and a few, I found, a bit timid about blended whiskey in particular.
The Oak Cross is similar to Clynelish, is made out of French Oak Barrels (with a French oak on the top, and bottom of the barrel) that's toasted, not charred, which makes it more aromatic. The Peat Monster, which is my favorite whiskey from The Compass Box. If you have ever been afraid to drink a Islay whisky, the Peat Monster should be your first start. It is blended with Laphroaig, Coal lla, and Ardmore 14 year. If you're asking yourself, how could it be called the Peat Monster with them using one whisky outside of Islay, it's because the Ardmore 14 year is a bit peaty from the highlands, and to my knowledge, it is the only whiskey with a bit of peatiness to it, which is why I love it so much. Next is the Hedonism, it has a limited release, is 100% grain, just like Bourbons and Ryes, such as oaks, barley, wheat, and corn.
The Harbor Restaurant passed out great hor d orves, and I had a splended time. I was hoping to meet Mr. Glaser that night, but he was away on business, and I was informed he will be in the next Compass Box event. So this story has to be continued.
Slaanndjivaa.
The Harbor Restaurant- October 14th.
So, in my drinking history, I was never really a fan, or any type of a fan of blended whiskys. Even though the men in my family absolutely loved it, and I grew up seeing them drinking all types of Chivas Regal, and all types of Canadian blended whiskys, my palate did not acquire it. Until one day I tasted a whiskey from the Yamazaki distillery, but we will get into that later.
Saying all that, I discovered the Compass Box, founded by Mr. John Glaser. In 2000, he started the company in his kitchen, and now, today, he is respected as one of the best whiskey makers of his generation. He is respected in Scotland, he has access to distillers there, his job is to blend, not to distill, and he takes it to his London studio to test and blend. His artisan approach has constructed these great whiskey blends such as, The Asyla, which they would call something made for a Sunday afternoon. It is suggested to use a couple of ice cubes, non chilled filtered. The cogeners has compounds that holds the flavors. We would call this a gateway whiskey. It has no caramel coloring added, 50% grain, another 50% is made from 3 single malts of Scotland.
Compass Box holds regular meet ups for people who are learning about whiskey, or blended whiskey, and all types of novices alike. There, Robin Robinson, the brand educator, teaches you a brief history of the distillation process, and explains to you how Mr. Glaser came up with all of his brands, why one brand was banned, and why Compass tastes so darn good. Compass Box has the Asyla, the Oak cross, the Peat Monster, Hedonism, La Orange, in the new Spice tree. At this location, I found that the novices ask great questions, and a few, I found, a bit timid about blended whiskey in particular.
The Oak Cross is similar to Clynelish, is made out of French Oak Barrels (with a French oak on the top, and bottom of the barrel) that's toasted, not charred, which makes it more aromatic. The Peat Monster, which is my favorite whiskey from The Compass Box. If you have ever been afraid to drink a Islay whisky, the Peat Monster should be your first start. It is blended with Laphroaig, Coal lla, and Ardmore 14 year. If you're asking yourself, how could it be called the Peat Monster with them using one whisky outside of Islay, it's because the Ardmore 14 year is a bit peaty from the highlands, and to my knowledge, it is the only whiskey with a bit of peatiness to it, which is why I love it so much. Next is the Hedonism, it has a limited release, is 100% grain, just like Bourbons and Ryes, such as oaks, barley, wheat, and corn.
The Harbor Restaurant passed out great hor d orves, and I had a splended time. I was hoping to meet Mr. Glaser that night, but he was away on business, and I was informed he will be in the next Compass Box event. So this story has to be continued.
Slaanndjivaa.
The 64th Opici Annual Portfolio Tasting
The 64th Opici Annual Portfolio Tasting
Location: The Buddha Bar,NYC
As I walked into the venue, I was affected with great wonder. I encountered this huge event filled with rolls and rolls of tables filled with dozens of wine representatives presenting their brands and hundreds of buyers tasting the products in interest to purchase for their liquor stores, lounges, bars, restaurants, and etc. Also, being a lickerish woman that I am, I loved the great spread of buffets offered for the thirsty patrons!
I said to myself, "O boy this going to be a good one"! At that point, I had to construct a game plan to work my way through this herculean of an event. I then notice the spirits section and simply knew that was my starting point.
This portfolio tasting is for people of the industry to sample every brand that is to offer within the portfolio. For Opici, they have an extended collection of wines to offer. They have about 83 wines, and luxury spirits to choose from. My favorite of them all was Table 76 the Speyside, Scotland collection, which also includes Macallan, Glenlivet, Auchentoshan, and Caol Ila.
Table 63, U'Luvka was in the house, which is one of my favorite vodka's. The Bunnahabhain table, which was in the Cognac section of the tasting room, made a grand appearance. There, after I walked over to the buffet, had a lot of delicious food, coated my belly, and was ready to go back in.
I started to move along to the wines and discovered one of the best reds I tasted all afternoon. Can you guess what It was? Well without being obnoxious, it was the Carmenet 2007(car-men-ay). This is a great American Pinot Noir from the Sonoma county created by the winemaker John Albaugh. The vineyard has taken on a Burgundy style that traces back to the region of Bordeaux, France. This beautiful red has peppery, tobacco and a tinge of fruit on the palate and I absolutely recommend this wine to pair with a beautiful spicy beef dish and/or natural rinded cow's milk cheese.
I would also like to mentioned the Naked Earth Rouge 2008, which is 50% Merlot and 50% Grenache that has a dark and rich hue of crimson. On the nose, it has a cinnamon and smokiness to it that I love. On the palate, it had alot of strawberries and blueberries initially and then moved to a long spicy chocolate and espresso finish-YUM!
It was a great four hours of imbibing seeing my friends at their table, working for their brands, and learning about new products. After wards, I had to head back home, and rest up for the next libation day.
So long folks, and cheers!
Buddha Bar info:
http://www.buddhabarnyc.com/
U'Luvka info:
http://www.uluvka.com/
Naked Earth info:
http://www.cannonwines.com/
Glenlivet info:
http://glenlivet.com/
Islay whisky/ Coal Ila info:
http://www.islaywhiskysociety.com/caol_ila/oal ila
Macallan info:
http://www.themacallan.com/
Bunnahabhain info:
http://www.bunnahabhain.com/index.php
Auchentoshan info:
http://www.auchentoshan.co.uk/auth/
Location: The Buddha Bar,NYC
As I walked into the venue, I was affected with great wonder. I encountered this huge event filled with rolls and rolls of tables filled with dozens of wine representatives presenting their brands and hundreds of buyers tasting the products in interest to purchase for their liquor stores, lounges, bars, restaurants, and etc. Also, being a lickerish woman that I am, I loved the great spread of buffets offered for the thirsty patrons!
I said to myself, "O boy this going to be a good one"! At that point, I had to construct a game plan to work my way through this herculean of an event. I then notice the spirits section and simply knew that was my starting point.
This portfolio tasting is for people of the industry to sample every brand that is to offer within the portfolio. For Opici, they have an extended collection of wines to offer. They have about 83 wines, and luxury spirits to choose from. My favorite of them all was Table 76 the Speyside, Scotland collection, which also includes Macallan, Glenlivet, Auchentoshan, and Caol Ila.
Table 63, U'Luvka was in the house, which is one of my favorite vodka's. The Bunnahabhain table, which was in the Cognac section of the tasting room, made a grand appearance. There, after I walked over to the buffet, had a lot of delicious food, coated my belly, and was ready to go back in.
I started to move along to the wines and discovered one of the best reds I tasted all afternoon. Can you guess what It was? Well without being obnoxious, it was the Carmenet 2007(car-men-ay). This is a great American Pinot Noir from the Sonoma county created by the winemaker John Albaugh. The vineyard has taken on a Burgundy style that traces back to the region of Bordeaux, France. This beautiful red has peppery, tobacco and a tinge of fruit on the palate and I absolutely recommend this wine to pair with a beautiful spicy beef dish and/or natural rinded cow's milk cheese.
I would also like to mentioned the Naked Earth Rouge 2008, which is 50% Merlot and 50% Grenache that has a dark and rich hue of crimson. On the nose, it has a cinnamon and smokiness to it that I love. On the palate, it had alot of strawberries and blueberries initially and then moved to a long spicy chocolate and espresso finish-YUM!
It was a great four hours of imbibing seeing my friends at their table, working for their brands, and learning about new products. After wards, I had to head back home, and rest up for the next libation day.
So long folks, and cheers!
Buddha Bar info:
http://www.buddhabarnyc.com/
U'Luvka info:
http://www.uluvka.com/
Naked Earth info:
http://www.cannonwines.com/
Glenlivet info:
http://glenlivet.com/
Islay whisky/ Coal Ila info:
http://www.islaywhiskysociety.com/caol_ila/oal ila
Macallan info:
http://www.themacallan.com/
Bunnahabhain info:
http://www.bunnahabhain.com/index.php
Auchentoshan info:
http://www.auchentoshan.co.uk/auth/
The USBGNY Mixer at Innoteca October 5th
The USBGNY Mixer at Innoteca on October 5th
with Charlotte Voisey
The USGBNY stands for the United States Bartender Guild of New York. This is a nonprofit group which brings together people of the Alcohol industry, particularly bartenders, mixologists, and molecular mixologists. Although people that are related in the industry, such as bar managers, servers, or any affiliate of any kind are more than welcome to join, the dues are ridiculously cheap, and every month is a mixer which educates you about a brand, you get to network with your colleagues, and you are given food, sometimes 3 course meals or appetizer's, which is based on the venue and what they see fit. Also, the USBGNY holds several events that you can volunteer to bartend in, and/or just participate by your attendance, such as conventions, tastings, competitions, fund raisers, and so on. I really do recommend joining any chapter that's available in your hometown, because it is worth every penny, if not more.
So, as the blood orange cocktails were given out, brought to us by Solerno, which is an Italian blood orange liqueur. We began to enjoy the 3 course meals that was given out and Charlotte started to speak more about the brand and how the bartenders can create lovely libations at their bar, such as blood orange cosmo's.
After the lovely lunch and the education of Solerno, I highly recommend this brand! As a possible substitute for any orange based liqueur that you might want to use in your cocktail creations.
After the mixer, USBGNY had three vans to escort us to Queens, for the L' Original Combier Portfolio tasting, at Dutch Kills. Combier is now launched in the US, and in their portfolio, they have the Combier, the Royal Combier, and the Roi Rene Rouge Sherry Liqueur. Combier was the first orange liqueur, known as the Triple Sec. It was created by Jean Baptiste Combier, and his wife, in 1834, from sweet and bitter orange peels in the West Indies, local spices from the South, alcohol from the north, and a family secret from the Loire Valley. And there, I present to you, the worlds first Triple Sec.
In my opinion, Combier is an excellent Triple Sec to have behind your bar, and at your home bar. I think it is another great orange based liqueor along with Solerno, you can make the most exotic and creative cocktails. A couple of cocktails that I will suggest with Combier: The Bijou, which is equal parts of 1 oz Gin, 1 oz Combier Liqueur, D' Orange, 1 oz of French Vermouth. Shake all ingredients with ice, pour into chilled martini glass, and garnish with a maraschino cherry, or an orange zest; The Deshler Cocktail, which is 1 1/2 oz of Red Dubonnet, 1 1/2 oz of Rye whiskey 1/4 oz Combier Liquors D' orange, and a dash of Angostura bitters, then you will shake and strain into a cocktail glass, and garnish with an orange peel.
So after meeting (owner/master distiller) Franck Choisne and (president) Scott Goldman, and learning about this great brand, it was time for the USBGNY vans to drop us off at our next venue for the 2009 Ministry of Rum fest. At the festival, it was every rum you could think of! It was open to the public (with their purchased tickets), plus the industry of course. I was quite familiar with all the brands, and especially excited to see the Mamajuana table. I met Nelcy Feliz, from Mamajuana Hispaniola rum, which I will blog about in the near future. They informed me of the NY launch of the brand will be coming up in November, and of course, the lovely ladies invited me to the event. And then, I went on down, table after table! The great Zacapa table was there, had an awesome conversation with the representatives of the brand, and then I saw my friend, Dave Catania, which he endorses Castries Peanut Rum Cream.
Castries is creamy, seductive, sensual, and pure. With this rum cream, you can use several different types of liquors for this delicate product. I like the Lift Ticket, which is 2 1/2 oz of Castries, 1/2 oz of premium espresso vodka, or tequila. You shake it over ice, strain into cocktail glass, top it with chocolate covered espresso beans (or you can use regular espresso beans,) or chocolate stirrers, or substitute it with coffee liqueur. And that was the end of a great night from Solerno, to Combier, to the Ministry of Rum. I was exhausted, and learned so much that day.
Cheers !!
with Charlotte Voisey
The USGBNY stands for the United States Bartender Guild of New York. This is a nonprofit group which brings together people of the Alcohol industry, particularly bartenders, mixologists, and molecular mixologists. Although people that are related in the industry, such as bar managers, servers, or any affiliate of any kind are more than welcome to join, the dues are ridiculously cheap, and every month is a mixer which educates you about a brand, you get to network with your colleagues, and you are given food, sometimes 3 course meals or appetizer's, which is based on the venue and what they see fit. Also, the USBGNY holds several events that you can volunteer to bartend in, and/or just participate by your attendance, such as conventions, tastings, competitions, fund raisers, and so on. I really do recommend joining any chapter that's available in your hometown, because it is worth every penny, if not more.
So, as the blood orange cocktails were given out, brought to us by Solerno, which is an Italian blood orange liqueur. We began to enjoy the 3 course meals that was given out and Charlotte started to speak more about the brand and how the bartenders can create lovely libations at their bar, such as blood orange cosmo's.
After the lovely lunch and the education of Solerno, I highly recommend this brand! As a possible substitute for any orange based liqueur that you might want to use in your cocktail creations.
After the mixer, USBGNY had three vans to escort us to Queens, for the L' Original Combier Portfolio tasting, at Dutch Kills. Combier is now launched in the US, and in their portfolio, they have the Combier, the Royal Combier, and the Roi Rene Rouge Sherry Liqueur. Combier was the first orange liqueur, known as the Triple Sec. It was created by Jean Baptiste Combier, and his wife, in 1834, from sweet and bitter orange peels in the West Indies, local spices from the South, alcohol from the north, and a family secret from the Loire Valley. And there, I present to you, the worlds first Triple Sec.
In my opinion, Combier is an excellent Triple Sec to have behind your bar, and at your home bar. I think it is another great orange based liqueor along with Solerno, you can make the most exotic and creative cocktails. A couple of cocktails that I will suggest with Combier: The Bijou, which is equal parts of 1 oz Gin, 1 oz Combier Liqueur, D' Orange, 1 oz of French Vermouth. Shake all ingredients with ice, pour into chilled martini glass, and garnish with a maraschino cherry, or an orange zest; The Deshler Cocktail, which is 1 1/2 oz of Red Dubonnet, 1 1/2 oz of Rye whiskey 1/4 oz Combier Liquors D' orange, and a dash of Angostura bitters, then you will shake and strain into a cocktail glass, and garnish with an orange peel.
So after meeting (owner/master distiller) Franck Choisne and (president) Scott Goldman, and learning about this great brand, it was time for the USBGNY vans to drop us off at our next venue for the 2009 Ministry of Rum fest. At the festival, it was every rum you could think of! It was open to the public (with their purchased tickets), plus the industry of course. I was quite familiar with all the brands, and especially excited to see the Mamajuana table. I met Nelcy Feliz, from Mamajuana Hispaniola rum, which I will blog about in the near future. They informed me of the NY launch of the brand will be coming up in November, and of course, the lovely ladies invited me to the event. And then, I went on down, table after table! The great Zacapa table was there, had an awesome conversation with the representatives of the brand, and then I saw my friend, Dave Catania, which he endorses Castries Peanut Rum Cream.
Castries is creamy, seductive, sensual, and pure. With this rum cream, you can use several different types of liquors for this delicate product. I like the Lift Ticket, which is 2 1/2 oz of Castries, 1/2 oz of premium espresso vodka, or tequila. You shake it over ice, strain into cocktail glass, top it with chocolate covered espresso beans (or you can use regular espresso beans,) or chocolate stirrers, or substitute it with coffee liqueur. And that was the end of a great night from Solerno, to Combier, to the Ministry of Rum. I was exhausted, and learned so much that day.
Cheers !!
Legalize Chacaca Hits New York September 14
"Legalize Cachaca Hits New York"
September 14, 2009
At the Highbar Rooftop
In attendance of legalizing cachaca awareness is to educate and inform the public outside of Brazil, cachaca is not categorized as 'cachaca.' In Brazil, they call it a light rum, which it should be 3 categories, rum, light rum, and cachaca. Cachaca should not be in the rum family, but it is related because, unlike the rum, it is made out of 100% sugarcane juice, which differentiates itself from the others.
Leblon, in my opinion, is one of the best chacaca that I have ever tasted. It is distilled in Minas Gerais, Brazil, it is aged 3 months, in a XO cognac cask, which makes it lighter, and has a very delicate sweet taste on the palate. Leblon could be used for many tropical cocktails, which the standard is of course the Caipirinha.
At the High Bar, it was a happy and celebratory environment. Photographs were taken, memorabilia was given out, cocktails were flowing, and everyone had such a great time. The whole idea of this event was to sign your name on a petition to legalize Cachaca, and have it stand in its own category.
It was time for me to head on over to Beekman Bar and Books, for the Glenmorangie tasting, given by Dr. Bill Lumsden, who is the head distiller for Glenmorangie, where they gave out several cocktails, different variations of the Glenmorangie products. The Blood and Sand, which is one of the most popular classic whiskey cocktails, which consists of sweet vermouth, orange juice, cherry herring, and of course, the Glenmorangie Quinta Ruban. After the cocktail hour, we had a tasting of all brands, and education by Dr. Lumsden.
Dr. Lumsden was very informative and educational, and a bit humorous, with his teaching methods of the brand. I had a really good time, I learned a little bit more about the brand, and enjoyed the opportunity to finally meet the great distiller of Glenmorangie.
Slaandjivaa !!
September 14, 2009
At the Highbar Rooftop
In attendance of legalizing cachaca awareness is to educate and inform the public outside of Brazil, cachaca is not categorized as 'cachaca.' In Brazil, they call it a light rum, which it should be 3 categories, rum, light rum, and cachaca. Cachaca should not be in the rum family, but it is related because, unlike the rum, it is made out of 100% sugarcane juice, which differentiates itself from the others.
Leblon, in my opinion, is one of the best chacaca that I have ever tasted. It is distilled in Minas Gerais, Brazil, it is aged 3 months, in a XO cognac cask, which makes it lighter, and has a very delicate sweet taste on the palate. Leblon could be used for many tropical cocktails, which the standard is of course the Caipirinha.
At the High Bar, it was a happy and celebratory environment. Photographs were taken, memorabilia was given out, cocktails were flowing, and everyone had such a great time. The whole idea of this event was to sign your name on a petition to legalize Cachaca, and have it stand in its own category.
It was time for me to head on over to Beekman Bar and Books, for the Glenmorangie tasting, given by Dr. Bill Lumsden, who is the head distiller for Glenmorangie, where they gave out several cocktails, different variations of the Glenmorangie products. The Blood and Sand, which is one of the most popular classic whiskey cocktails, which consists of sweet vermouth, orange juice, cherry herring, and of course, the Glenmorangie Quinta Ruban. After the cocktail hour, we had a tasting of all brands, and education by Dr. Lumsden.
Dr. Lumsden was very informative and educational, and a bit humorous, with his teaching methods of the brand. I had a really good time, I learned a little bit more about the brand, and enjoyed the opportunity to finally meet the great distiller of Glenmorangie.
Slaandjivaa !!
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