The Tasting Panel magazine

November 2014

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1 16  /  the tasting panel  /  november 2014 EVENT RECAP Honey Beverage Summit attendees give their new honey knowledge a go behind the stick. by Rachel Burkons / photos by Dustin Downing HONEY BEVERAGE SUMMIT OPENS THE INDUSTRY'S EYES New Horizons with Tasting through some of the more commonly available honeys at the Honey Beverage Summit. A t the first-ever Honey Beverage Summit in Seattle this summer, some of the industry's top tastemakers discovered a whole new way to think about wholesome, all-natural honey, learning to leverage its unique properties to enhance drink offerings in a variety of innovative ways and techniques. In fewer than 48 hours, we delved into the nuances of honey, from hive-to-table production to diverse flavor profiles, from palate-pleasing spirit pairings to honey syrups and gorgeous garnishes. Along the way, we dined and drank at some of Seattle's finest restaurants, with each course and cocktail featuring honey as a pivotal ingredient and showcasing its versatility. With famed chef and mixologist Kathy Casey playing host at her Liquid Kitchen Food Studios in Ballard, WA, the National Honey Board put together a seminar that had even the most storied industry vets saying, "Wow!" "I learned something new today," said Charlotte Voisey, Portfolio Ambassador for William Grant & Sons. "And when you've been doing this for as long as I have, it's rare to learn something new," she confided. "But now I have a new angle to approach with cocktails, and that's great." With so much to buzz about honey, THE TASTING PANEL is proud to share what we learned at the Summit. A Honeyed Education With a room full of beverage industry experts ready to learn more about honey, we dove into a Honey 101, covering every- thing from how honey is made (bees collect

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