The Tasting Panel magazine

January 2011

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THE MESSAGE Whether THE TASTING PANEL goes to the brand execs or the brands call us, there is an abundance of news to report, from the latest releases to behind-the-scenes experiences with some of the world’s most infl uential importers, winemakers, distillers . . . well, you name it. Brief Encounters We may not have enough pages in each issue to devote as much attention as we would like to each person whose path we cross, but please note that if it’s in the publication, we deem it noteworthy —Meridith May, Publisher & Executive Editor Making His Mark B ill Samuels Jr., President of Maker’s Mark, made an appearance in L.A. in late November, where he lectured on the history and culture of bourbon to beverage management students at the Collins College of Hospitality Management at Cal Poly Pomona, and later hosted a Maker’s Mark Ambassadors event at the W Hotel Hollywood. We caught up with Samuels over breakfast (sans bourbon) at the W’s Delphine restaurant, where he explained the process of creating Maker’s 46, the fi rst new product from Maker’s Mark in more than 50 years. “Maker’s 46 was not a commercial idea,” Samuels says; “it was an organoleptic idea.” To demonstrate his point, Samuels showed us the difference between charred American oak barrel staves and the specially seared French oak staves used to fi nish Maker’s 46. With a $100 million expansion in the works, the iconic Kentucky distillery should be able to keep up with ever-increasing demand for the original Maker’s Mark and its new sibling. —David Gadd Bill Samuels at the W Hotel Hollywood with a sample of seared French oak staves (right foreground) used to create new Maker’s 4 . ock Saké is on the bottle service menu at Voyeur in Los Angeles—the fi rst saké brand to be sold by the bottle in a nightclub environment, according to its brand’s spokesperson. It will share menu space at the West Hollywood establishment with other ultra-premium products like Belvedere and Patrón. “We are excited to offer our guests Rock Saké, the only saké available on our menu,” says club owner David Koral. “Our hand- picked bottle list is a selection of the world’s fi nest spirits, and Rock Saké was a natural addition.” First Saké Bottle Service R Rock Saké is all natural, domestically produced and is gluten- free and sulfi te-free. Per ounce, Rock Saké contains half the calories of vodka, rum, tequila and other spirits. “We created Rock Saké to be a best-in-class spirit that consumers want to drink out- side of traditional sushi restaurants.” says Seth Podell, founder of Rock Saké. “For a venue like Voyeur to support our vision by listing Rock Saké on their bottle service menu only proves that consumers are ready to call for a favorite saké brand.” 14 / the tasting panel / january–february 201 1 At Voyeur nightclub in West Hollywood, CA, owner David Koral gets cozy between Jessica Bieler (left) and Rachel Taylor, both of Rock Saké. PHOTO: DAVID GADD

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