Issue link: http://digital.copcomm.com/i/164544
SPEED TASTING REPORT CLYDE MAY'S ALABAMA STYLE WHISKEY FOUR ROSES BOURBON hen he got behind the bar, consultant and brand ambassador Hans Paap spun a great tale of the history of Clyde May's Alabama Style Whiskey. "Clyde May was Hans Paap is an Austin mixologist. an Alabama farmer who made moonshine to supplement his income," Paap began. "Clyde called it 'branch farming' and he sold most of his un-aged liquor straight from his still. The product has been around for almost 60 years, but it was an illegal brand for most of that time." When May's son, Kenny, went legit with the brand in 2002 (the small-batch operation is located in Dallas because it's illegal to distill spirits in Alabama), he used his father's mash recipe of corn, malted barley and rye, but aged the spirit in charred oak barrels. The bourbon-like profile of the 86-proof Clyde May's includes Christmas spices, dried apples, caramel and butterscotch. For his cocktail, Paap cleverly chose a Dale DeGroff recipe—the Royitos Whiskey Sour—which delivers subtle Texas heat with Austin-produced Royitos Hot Sauce. ark Monfrey, President of Artisanal Beverage and Commissioned Sales Agent for Four Roses, told us that the resurgence of the Four Roses brand has been "unbelievable; it should rightly be associated with the return of classic cocktails. Also, Jim Rutledge, the Master Distiller, has to be given some credit. Four Roses has been named distillery of Bobby Heugel is the the year four times in the last owner of Anvil Bar & six years." That's a lot to bring to the Refuge in Houston. table, and Four Roses also He created the brought Houston-based slurpable After Midnight Mint Julep. mixologists Bobby Heugel, who's been nominated for a James Beard award for Outstanding Wine and Spirits Professional. And Heugel brought the 100-proof Four Roses Single Barrel Bourbon to star in his After Midnight, a twist on the Georgia Mint Julep. "Juleps are beloved in the South," Heugel said. "And Four Roses is beloved just about everywhere—especially in Texas. So I wanted to make a simple, elegant drink that really shows off the spirit, not cover it up." w Royitos Whiskey Sour recipe courtesy of Dale DeGroff m After Midnight by Bobby Heugel, Anvil Bar & Refuge, Houston ◗ 1½ oz. Clyde Mays Whiskey (2 oz. for a bolder drink) ◗ 1 oz. fresh orange juice ◗ ¾ oz. fresh lemon juice ◗ 1 teaspoon Royito's Hot Sauce ◗ 1½ oz. honey syrup* ◗ ½ oz. spring water ◗ Domino's Brownulated Sugar (for frosting the rim of the glass) ◗ 1¾ oz. Four Roses Single Barrel Bourbon ◗ ½ oz. Mathilde Pêche Liqueur ◗ 2 barspoons vanilla, cinnamon, allspice syrup ◗ 10–12 mint leaves ◗ Mist: Angostura Bitters and house vanilla extract ◗ Wet the outside rim of an Old Fashioned glass with a piece of orange and dab it into a bowl of Domino Brownulated Sugar to coat the rim. Assemble in the bottom of a cocktail mixing glass the first five ingredients. Add ice and shake well for a slow ten count. Strain into the prepared glass and garnish with an orange slice and a mint sprig. *Mix 2 parts honey with one part warm water and stir to dissolve. Our Panel's Comments: "A superb blend of fruit and sugar—Christmas notes arise, along with pine apples and cinnamon from the whiskey."—Robert Romanillos "Front loaded with flavor and a hint of honey and cinnamon on the finish. Great for brown spirits lovers and good for winter cocktails."—John Roenigk ◗ In the base of a Julep cup, muddle the mint, bourbon, Pêche and syrup together. Stir together with ice. Build a mound of ice on top of drink. Mist on top of drink. Dust with powdered sugar; garnish with mint, cinnamon and salt brittle. Our Panel's Comments: "This is a bold bourbon cocktail that strengthens the already beautiful expressions of the floral, savory and vanilla bean notes in the spirit." —Alba Huerta "It's a gorgeous presentation and the backbone of the bourbon stands up to the unique ingredients. I would have no problem paying $12 or more for this drink and spending 30 minutes enjoying it."—Sandra Spalding 146 / the tasting panel / september 2013 TP0913_104-156.indd 146 8/22/13 10:33 PM