Issue link: http://digital.copcomm.com/i/271567
march 2014 / the tasting panel / 97 CRAFT RATIFICATION In 1792, Kentucky was recognized as a state. In Kentucky, bourbon is recognized as the state's liquid pride and joy. With its high rye content, 1792 Ridgemont Reserve is more than a traditional straight Kentucky bourbon. Crafted at the historic Barton 1792 Distillery this small batch, full-bodied beauty is bottled at 93.7 proof and aged eight years in new charred oak barrels. Sazerac Notes from Our Panel: "A play off of the Mule. The use of the Zipang saké and ginger syrup in the place of ginger beer actually brings out the weight of the whiskey and the ginger meets up with the pepper/licorice/coffee tones of 1792—what a match!" —Cervantes Magana "1792 has a unique and wonderful spice character: clove and white pepper with lots of caramel in-between. I love the way it feels on the palate. The saké adds earthy flavors." —Ricky Yarnall Excellia Tequila is a marriage of two cultures, three regions (Jalisco, Sauternes and Cognac) and two visionary men, French-born Master Distiller Jean Sebastian Robiquet and tequila legend Carlos Camarena. When the two met in Mexico, they talked agave and grapes: the terroir, the plants and their respective "fruit." For a brand with a name like Excellia, extra steps are taken to make it truly excel. Agave is harvested between 10 and 12 years (versus the standard 6–8); natural fermentation over 7–10 days, followed by a double distillation in copper pot stills. Aging occurs in 20-year-old Cognac barrels and grand cru Sauternes wine casks; lots are aged separately and then blended. The labels and medallions for each bottle are placed by hand. The Excellia Reposado, used for the event cocktail is aged for nine months. Domaine Select Notes from Our Panel: "The flavor combination of fig, fennel and Sauternes with the reposado tequila, which already has a rich, honey mouthfeel, is a textural sensation." — Dave Kupchinksky "Excellia Reposado is fragrant and warm, with sweet tobacco notes that correspond to the Cognac and Sauternes influence from the wood aging and from the cocktail ingredi- ents. I want to drink this on a porch rocking chair, surrounded by fireflies, on an August evening." —Kiowa Brown Fausto Esquivel, bartender at Mizu Sushi Bar & Grill, named the drink after a Japanese raging bull. Kochino Shima Z 2 oz. 1792 Ridgemont Reserve Kentucky Straight Bourbon Z ¾ oz. organic ginger syrup Z ½ oz. lime juice Z 2 dashes of bitters, topped with sparkling saké (Geikkekan Zipang) and orange zest CRAFTING TEQUILA WITH A FRENCH ACCENT Romancing the Barrel Z 1½ oz. Excellia Reposado Tequila Z ¾ oz. Cognac Z ¾ oz. homemade fig fennel and Sauternes syrup Z Stir and garnish with lavender bitters over a fused ice sphere.