Issue link: http://digital.copcomm.com/i/271567
THE MESSAGE 18 / the tasting panel / march 2014 The Spirit of the Law A t long last, California law has allowed its distillers to offer paid tastings to the public. If you're a Golden State resident with a hankering for spirits and a curious palate, you react to this new mandate with much rejoicing. If you're San Diego–based craft brewery and distillery Ballast Point, you react by building an on-site apothecary-esque sprits tasting room festooned with knickknacks like a bell from the Women's Temperance League. While the new addition to the property gives Ballast Point's co-founder, head brewer and head distiller Yuseff Cherney a terrific new way to introduce people to labels like his award-winning Devil's Share Single Malt Whiskey—"Most people don't even know we make spirits," he confesses—it also serves as a potential indicator of things to come. "It's only a matter of time before some of the other local breweries start getting into the spirits business," Cherney states. "The wash we use to make our whiskey gets pulled from our brewery. It's hard to imagine that others won't start doing the same thing, especially since the new law will make it easier for people to discover what they're making." —Rich Manning Ballast Point's new spirits tasting room offers paid tastings of products including their award-winning Devil's Share Single Malt Whiskey. Portugal's Winning Ways Portugal's Winning Ways Left to right: Ramiro Santos and Miguel Santos of Pier 95 Restaurant; Lorena Ascencios, buyer, Astor Wines & Spirits; owner Paul Grieco and Sommelier Matt Stinton of Hearth; and Pedro Veloso and Jose Dias from Wine in Motion. F or the second year, 50 top producers from Portugal showcased their wines in New York City at a luncheon gala at the New York Public Library and afternoon trade tasting. The event also recognized key advocates in the trade for Portuguese wines, giving top awards to Wine in Motion (Importer of the Year), Hearth and Pier 96 (Restaurants of the Year), Astor Wine & Spirits and Binny's Beverage Depot (Retailers of the Year). PHOTO: RICH MANNING L f i h R i S d Mi l S Meet the Masters at Bacara Resort "P eople want the next experience," Master Sommelier Fred Dame tells THE TASTING PANEL at Bacara Resort in Santa Barbara. Dame was the star attraction for Bacara's Meet the Masters, a monthly dinner dedicated to food, wine and spirits experiences running the gamut from wine and saké to bourbon and cheese. "This is an epicurean food lover's dream," says Tim Ellis, Bacara's Director of Restaurant & Beverage, who originated the concept. "Let's get the best of the best, a master of something of everything." Since this isn't a traditional winemaker dinner, there's no sales pitch. "These dinners get stale when wineries only pro- mote their wines," Dame says. "We're not rubber-stamping any wine or spirit." Happily, the world of wine and spirits is built for experimentation and Meet the Masters will make for a memorable match. —Michael Cervin Fred Dame, MS, hosts a Meet the Masters dinner at Bacara Resort in Santa Barbara. PHOTO: MICHAEL CERVIN