Issue link: http://digital.copcomm.com/i/504216
may 2015 / the tasting panel / 63 The Brandy Library: New York City With Scottish heather honey frozen at the bottom of the glass, a Spanish sherry/sugar rim and a single vanilla bean as its core ingredients, the Brandy Library serve, created with Glenfiddich 15, was designed to be a "global look at the DNA of Glenfiddich 15," according to Josimar A. Souza. "You touch the glass, you smell the Glenfiddich 15, you taste it, and you hear it —the vanilla bean sounds like a little bell!" Trinity Hall: Dallas, TX At Trinity Hall in Dallas, TX, the Glenfiddich Kindred Spirit serve is as eye-catching as it is unique. With custom-created signage and serving platters, each bite was meant to be an exploration into the flavors present in the whisky. "In each expression's flavor profile, all of this is there," commented Whiskeyman Stephen Rufsvold of the serve, which offered suggested pairings but ultimately left the guest to experiment with their favorite match. Nibbles included a Highland whisky tablet; hazelnut and bee-less honee; and crystalline ginger bacon with sultanas and a date. Red Dog Tavern: Morristown, NJ At a restaurant dating back to 1890, innovating how guests like to drink their whisky is no easy feat, but with their serve—a Glenfiddich 12 Rob Roy, a cigar and Glenfiddich 15 served in a hollowed-out pear—bartenders John Grimm and Peter Guyet looked to push the boundaries. "When we put that pear down on the bar, surrounding guests ask, 'What's that?' Then we're grab- bing more pears!" laughed Grimm. Morristown, NJ's Red Dog Tavern bartend- ers Peter Guyet and John Grimm present their serve.