Issue link: http://digital.copcomm.com/i/343109
6 / the tasting panel / july 2014 UP Portón Out the Gate Portón (meaning gate in Spanish) was developed by company CEO William Kallop in 2009, and along with Schuler, the leadership triumvirate is complete with Jean-François Bonneté, who serves as Chief Operating Officer. A Bordeaux native, Bonneté brings hands-on experience in the luxury category, having built and managed several big- name brands in his successful career. "Peru and pisco have so much to offer—it's a matter of letting people know," explains Bonneté. "Thanks to a new wave of curiosity and a quest for meaningful products, Portón," he says, "is all that and more." "Consumers want to know where brands come from and how they are made. They want heritage, authenticity and craft—and, in some cases, an element of sustainability. All of that is Portón," Bonneté says. The Terroir of Pisco Portón is made from a blend of three grape varieties that are grown, distilled and bottled at Hacienda La Caravedo, an estate that dates back to 1684, making it the oldest operating distillery in the Americas. Upon purchase, the Kallop family made it a priority to invest significantly to create a new state-of-the-art facility that sits adjacent to the old distillery. The historic property boasts cubas de guarda, traditional ceramic-lined Pisco Pioneer: Bourbon & Branch With four different bars, four menus and four completely different experiences, San Francisco's Bourbon & Branch does not leave much to desire—there is a space to satisfy everyone's mood and taste. While the Front Bar offers contemporary classics with a formal cocktail experience, the much more experimental Wilson and Wilson Detective Agency Room showcases exciting cocktails and features the rapidly evolving pisco category. Capitalizing on the versatility of Portón, Beverage Director Russell Eastman has created The Moving Target—a beer cocktail incorporating Portón through their house-made cherry cordial. With a classic IPA undertone, this cocktail relishes in its flavor struggle between hops and fruit. "Our clientele will definitely be excited and challenged by this innovative pisco cocktail," explains Eastman—"and who doesn't like a good chal- lenge?"—Brian Kustera Russell Eastman at San Francisco's Bourbon & Branch with his Portón cocktail, The Moving Target. PHOTO: HARDY WILSON PHOTO: TIMOTHY MURRAY At New York City's Dead Rabbit, bartender Franky Marshall pours Portón for the Cross Punch. Mixologists across the country are discovering new ways to feature the classic Peruvian spirit.