Issue link: http://digital.copcomm.com/i/221505
Chris Gonzalez: Ultimat Vodka This Polish Vodka finds its remarkable balance through the use of potato, rye and wheat. Complex, delicate and smooth, Ulitmat is four times distilled and the four times copper-filtered to retain the flavor and richness drawn from the three ingredients. What the Mixologist Loves: "I just think it's a great product. The blending of the wheat, rye and potato makes it really unique. It's so smooth but the flavor is great—and can be brought out very well with the right drink." The Sixth Sense ◗ 2 oz. Ultimat Vodka ◗ ½ oz. Aperol ◗ ½ oz. Cocchi Americano ◗ ½ oz. fresh squeezed lemon juice ◗ ½ oz. simple syrup ◗ Barspoon Cointreau "Anything that brings attention to mixology and is for a good cause," begins Chris Gonzalez, from Los Angeles's Fig & Olive, "is an awesome combination—much like a well made cocktail." Amanda Gunderson: Cedar Ridge Iowa Bourbon Whiskey and Dark Rum Made at Cedar Ridge Winery and Distillery in the heart of the country, near Iowa City, the Iowa Bourbon Whiskey and Dark Rum are truly the definition of small batch. The Bourbon is made from real Iowa corn and is blended, filtered and aged to near perfection. The Dark Rum is a stand-out due to its time spent maturing in charred oak whiskey barrels—a dark rum that isn't spiced! What the Mixologist Loves: "I love that it's truly handcrafted—one batch, one barrel and one bottle at a time. In addition, I just love the rum because it's so unique and complex." Two Smoking Barrels ◗ 1 oz. Cedar Ridge Iowa Bourbon Whiskey ◗ 1 oz. Cedar Ridge Dark Rum ◗ ¾ oz. La Dispensa di Amerigo China China Amaro ◗ 1 barspoon Giffard Mûroise du Val de Loire ◗ 2 dashes Miracle Mile Castilian Bitters ◗ Flamed orange peel and cinnamon ◗ Smoked with applewood and cherrywood Mixologist Amanda Gunderson was especially excited to see some of her friends in the competition. She said, "This is a great way to show off and celebrate great spirits and highlight them in cocktails. Plus, it's just lots of fun and there is so much sick talent out here!" 98 / the tasting panel / december 2013 TP1213_064-103.indd 98 11/23/13 8:35 PM