Issue link: http://digital.copcomm.com/i/23459
dePArtMent HEADER SPeed tAStinG on the double in the desert oUr SPeed tASterS CoUrSe tHroUGH NORTH AMERICAN WHISKIES At tHe PHoeniCiAn in SCottSdALe, AriZonA photos by Brandon Sullivan with its own fi ne brown spirits. Eventually, the success of North American whiskies became a measure of the continent’s growth. Today, bourbon and other U.S.-made whiskies symbolize patriotic pride and are recognized for their ever-increas- W hiskey was America’s staple during the early years of the new republic and later, after the dark days of Prohibition, Canada stepped up ing quality, while Canada’s fi ne blended offerings remain staples of the back bar. Some snappy fl avored whiskies have also joined the line-up. The following North American entrants in our invitation- only Speed Tasting were sampled and evaluated by our prestigious Phoenix panel (which the judges quickly began to refer to as a “M*A*S*H unit”) at our luxury AAA Five- Star resort destination in Scottsdale, The Phoenician. (Left to right) Our Speed Tasters slow down for a moment at the lobby fountain at The Phoenician. They are: Mac Gregory, F&B Director, The Phoenician; Michael Trujillo (seated) Mixologist & USBG member, New Mexico; Nathan Mears, Buyer, Sportsman’s Fine Wine & Spirits, Arizona; Trudy Thomas, F&B Director, Camelback Inn, Scottsdale; Jason Girard, USBG Chairman, Arizona; Jared Sowinski, Director of Wine, The Phoenician; and Meridith May, Publisher/Executive Editor, THE TASTING PANEL Magazine. 72 / the tasting panel / january–february 201 1