Issue link: http://digital.copcomm.com/i/488317
Appalachian Born and Bred: OLE SMOKY MOONSHINE As the first federally licensed distillery in the history of East Tennessee, Ole Smoky Moonshine has honed the art of superior mountain-made whiskey, capturing the spirit of the Appalachian region. With a craft that's hundreds of years old and has been passed down through genera- tions, there's an immense amount of family pride that goes into each Mason jar of this authentic spirit. Made mostly from corn, grown locally and cooked within a day of milling with equipment from the 1800s that allows them to get a much coarser grind, Ole Smoky Moonshine is made nice and slow in small batches in a small copper pot still. It's then proofed down to 100 proof and poured into the signature packaging—a moonshine that is much more than a drink of bootleggers and bandits! Ole Smoky Charred Moonshine is the brand's first barrel-aged premium product, and it made for an original, innovative cocktail. Our Panel's Notes: "Fresh juicy peach notes are mellow and bright, without being too sweet. A clever take on a Julep, with nice springy, easy-drinking freshness." — Rachel Burkons "Nice clean essence of peach in the spirit and a clean, light cocktail." —Richie Moe "Sweet corn bread flavor profile with a hot high proof. The cocktail is a great introduc- tory drink to people who may not know about 100% corn whiskey." —Matthew Doerr The Modern Classic: CASA NOBLE TEQUILA A family-owned company founded over two centu- ries ago in a hacienda surrounded by fields of organi- cally farmed and cultivated blue agave, Casa Noble Tequila is still bottling the same poised spirit that has secured its spot at the top of the tequila category. One of only a handful of certified "green" dis- tilleries in Mexico, Casa Noble's respect toward the environment, the terroir and their culture are key components of the brand's success and their relationships with others in the beverage industry. Their triple-distilled expressions are lovely and pure, with agave forward flavor and floral notes that are clean and long. Our Panel's Notes: "Incredible balance for an agave spirit, and great terroir comes through on a powerful nose. An approachable cocktail for someone who doesn't have experience drinking tequila." —Aaron DeFeo "Super clean agave representation with a lovely mouthfeel. The cocktail has nice foam and finish, and I like the garnish with the flute." —John Christie "Wow that's clean! This tequila is a beauty—and a dangerous one." —Peter Kasperski Ole Smoky Peach Julep ◗ 1 oz. Ole Smoky Peach Moonshine ◗ ¾ oz. Ole Smoky Charred Moonshine ◗ 1 oz. ginger citrus shrub ◗ 1 oz. club soda ◗ 2 dashes Fee Brothers Rhubarb Bitters ◗ Mint leaves ◗ Muddle mint leaves. Combine all other ingredients in shaker with ice. Strain and pour over a rocks glass with ice. Garnish with a fresh mint sprig. Perdido Constelación ◗ 1½ oz. Casa Noble Crystal Tequila ◗ ¾ oz. mango purée ◗ ¾ oz. Tamarind Coca Palm Syrup ◗ ½ oz. lime juice ◗ 1 egg white ◗ Dash of orange flower water ◗ Dash of Peychaud's Aromaic Bitters ◗ Splash of Topo Chico Aqua Mineral ◗ Combine ingredients, add ice, shake and strain into a glass. Shane McKnight, Director of Mixology at Best Beverage Catering and the resident mixologist at major music festivals including Coachella, Outside Lands and Life Is Beautiful. Michael McGill, Mixologist, Southern Wine & Spirits of Arizona.