Issue link: http://digital.copcomm.com/i/1249
The Talent Pool TY KU Premium Liqueur TALENT: redefines asian mystique I t started with a glowing green bottle: TY KU Liqueur blended Asian spirits with super- fruits and teas, a boon to the mixologists, who instantly latched on to its unique qualities. The base is soju, lower in proof than vodka, and the product is enhanced with yuzu (vita- min C), mangosteen (antioxidants) and Tibetan goji berry (18 amino acids and vitamins). It was natural that the company would soon introduce a TY KU Saké, which would change the perception of traditional saké in its wake. TY KU's modern edge in saké-brewing results in a pure junmai ginjo (black bottle) and an ultra-premium junmai daiginjo (white bottle), each without additives or preservatives. TY KU INTERNATIONAL 64 / the tasting panel / june 2009 Pernod Absinthe TALENT: the returning star "W hen you talk about the history of absinthe, it is impossible to not talk about Pernod . . . because we created it." Brian Eckert, Brand Manager for Pernod Absinthe, has spent the evening educating inquisitive consumers who are drawn to the table, curiously examining the Pernod absinthe jar and spoons and armed with questions about "The Green Fairy." Eckert is quick to dispel myths about absinthe, but even quicker to share the story of Pernod's role in the creation of this resurging category. In 1805, Henri Pernod started the world's first absinthe distillery, and dominated the category throughout the 19th century thanks to worldwide distribution and loyal support by some of the most famous artists of the time, such as Henri Toulouse-Lautrec and Edgar Degas. Pernod's preeminent reign continued until absinthe was banned in 1915. Today, the brand is ready to reclaim its throne. "With the revival of absinthe, Pernod is better than ever, all while returning to our roots," says Eckert. "We're as close as possible to replicating the original Pernod in terms of flavor and quality, but we're using modern distilling techniques to create the best product we can." Modern distillation, combined with the brand's classic recipe, have combined to give the cur- rent 136-proof incarnation of Pernod a light grassy green color and a palate that bursts with herbaceousness and licorice—a flavor profile that mixologists are quickly learning to love. "Consumers and bartenders alike are really just having fun playing with it," explains Eckert as he lists a variety of absinthe cocktails that are enjoying recent popularity. "It is still a niche or discovery category, but we're seeing mixologists exploring what Pernod is capable of and learning how mixable it can be. They're passionate about Pernod." PERNOD RICARD USA Pernod Ricard's Mike Karich tastes Pernod Absinthe with Peggy Cotter, Bar Manager for Lawry's Beverly Hills. TY KU Premium Liqueur is housed in a glowing green bottle. The soju-based spirit contains anti-oxidants and is lauded for its mix- ability. TY KU (black bottle) is a super premium junmai ginjo, which is one of the purest beverages on the planet, made from only four all natural ingredients: pristine iron-free water, specialty sake rice milled more than 40%, proprietary yeast and handmade koji. PHOTO: ELAINE CHEN-FERNANDEZ