Issue link: http://digital.copcomm.com/i/12827
Women AND WHISK(E)Y Brunette Spirit “W hen I started doing this 12 years ago, staff training was tough,” admits Marcy Rudershausen, a lovely young woman who sports a most impres- sive title: Senior Master of Whisky. She is speaking of the days before the word mixologist became Newspeak for bartender, and when brown spirits were still grandpa’s go-to tipple. All of us in the industry know that a strong wind of change blew through the bev biz in the last decade, and Rudershausen rode the jet stream, gathering knowledge and training to bring her up to the top level in the whisk(e)y education game. Working side by side with the USBG well as buyers from on- and off- premise accounts—including up-coming training programs with chain category leaders—the brunette has just had the honor of being inducted into the Keepers of the Quaich in Scotland. The exclusive organization meets twice a year, but Iceland’s volcano prompted a postponement of Rudershausen’s induction ceremony until this fall. The mission statement for Keepers is, “To advance the standing and prosperity of one of Britain’s premier export industries, and to make more widely known its uniqueness, traditions, quality, service and benefi ts to the community it serves at home and in the markets of the world.” Certainly she fi ts this bill. “I’m planning to wear a tartan evening dress,” she insists. “While there are very few women in the mem- bership, the men get to wear kilts. Women are at a loss and usually end up in a standard ball gown.” She smiles in anticipation, “I’m going to stand out that night!” mARCY RUDeRSHAUSen KNOWS WHISK(E)Y—AND SHE’S A KEEPER This brunette knows her brown spirits. Senior Master of Whisky for Diageo, Marcy Rudershausen samples donuts from the Nickel Diner in L.A. with a glass of Bushmills Irish whiskey—the same whiskey used in the pastry cream of this spectacular dessert. Pairing Whiskey and . . . Donuts? At L.A.’s Nickel Diner, They’ll Even Add Bacon Nickel Diner owners Kristen Trattner and Monica May show o≠ their brioche-based maple-syrup glazed donut infused with Bulleit bourbon. Applewood bacon pieces sequin the pastry. july 2010 / the tasting panel / 87