The Tasting Panel magazine

November 2014

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Page 101 of 136

november 2014  /  the tasting panel  /  101 MICHAEL NEFF: CORBIN ESTATE RYE The Souza family has farmed sweet potatoes in California's San Joaquin Valley for over 100 years. When he took the helm of the family business, fourth-generation farmer David Souza decided to take the family farm in another direction and produce the world's first farm- to-bottle sweet potato vodka. In order to replenish nutrients in the fields between sweet potato harvests, Souza plants Merced rye, which he transforms into Corbin Cash Merced Rye Whiskey, featuring notes of spice, caramel and pepper. What the Mixologist Loves: "It's special because they actu- ally make it themselves. They took the time to learn how to distill something they had never done before, and they did a really great job with it. It's a delicious product that lends itself beautifully to cocktails. This rye whiskey is especially delicate, so the sweet and bitter flavors in this cocktail do not overbear, while the cilantro adds a savory note to it." MARSHA MEYER: TWENTY GRAND VODKA Proving that you can indeed have the best of both worlds, Twenty Grand Vodka mixes two distinct spirits to form a unique and sophisticated experience. While they can each be enjoyed on their own, the expressions—Original (vodka and Cognac, 80 proof), Black (vodka and Cognac, 100 proof) and Rosé (vodka and rosé Champagne)—add complexity to cocktails in an unexpected way. What the Mixologist Loves: "It's so fabulous because it gives another layer of depth and complexity to your traditional vodka. It has all of your favorite Cognac flavor profiles coming through— candied fruit, spice—and that dimension with the bright crispness of vodka all in one. For this cocktail, I wanted to marry France with everything wonderful about California. All of the ingredients are locally sourced and organic." Marsha Meyer, The Natural Mixologist. Michael Neff, Bar Guru at Three Clubs in Hollywood, CA. Roger That ◗ 2 oz. Corbin Cash Merced Rye Whiskey ◗ 1 /3 oz. Cynar Amaro ◗ 2 dashes homemade Kiuchi No Shizuku bitters* ◗ Pinch of black lava salt ◗ Pinch of pink Himalayan sea salt ◗ Cilantro leaf garnish * Kiuchi No Shizuku Hitachino Nest Distilled White Ale blended with Angostura Bitters. The Grand Paradis Harvest ◗ 1½ oz. Twenty Grand Vodka Infused with Cognac ◗ ¼ oz. Lexington Bourbon, infused with applewood smoked chips ◗ ¾ oz. harvest pressé* ◗ ¾ oz. pear shrub** ◗ ¾ oz. club soda ◗ Dash of pink Himalayan sea salt ◗ Baby Granny Smith apple, cinnamon stick, orange peel candied with locally sourced mead garnish *fresh pressed apple, orange and lemon juice, sweetened with spiced orgeat (toasted almond syrup infused with cinnamon and vanilla) **variety of pears, unfiltered Fuji apple cider vinegar

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