Issue link: http://digital.copcomm.com/i/566135
THE MESSAGE 16 / the tasting panel / september 2015 Rum Resurgence in the Arizona Desert J ust as both bourbon and rye whiskey have made a revival back in the beverage market, the same can now be said of the rum category. Whether it's the hot temperatures or a craving for something cool and refreshing, accounts like Breadfruit in Phoenix, Toro Latin Restaurant & Rum Bar at the Fairmont Scottsdale Princess in Scottsdale, Hula's Modern Tiki in Scottsdale and Downtown Phoenix, and Kon Tiki Restaurant & Lounge in Tucson, just to name a few, are becoming more and more drawn to the spirit with its endless possibilities, whether in cocktails, served straight-up and even being paired with food. Recently, Southern Wine & Spirits held a special Rum Seminar and Tasting at Toro for all buyers who desired to educate themselves on the spirit and taste a majority of white, dark and aged rums. Special guests Bobby "G" Gleason, Master Mixologist for Beam Suntory, and Willy Shine, Ambassador for Appleton Rum, were on hand to talk about the spirit's origins, production and taste. —Rachel Burkons Sharing the Wealth L ast month, THE TASTING PANEL joined Heaven Hill at the Downtown Los Angeles whiskey bar Seven Grand to celebrate the launch of their new super-premium spirit, Pikesville Straight Rye Whiskey. We were able to taste the six-year-old, 110-proof whiskey in a variety of classic cocktails, includ- ing a delicious Old Fashioned, a frothy Whiskey Sour and a Manhattan. While local bartenders faced off in a good-spirited billiards competition, we spoke with Max Stefka, Assistant Brand Manager at Heaven Hill, about the unique history behind Pikesville. "Pikesville was originally distilled in Maryland, where a lot of rye used to be produced. After the Maryland rye industry dropped off in the early 1980s, Heaven Hill Spirits bought Pikesville and moved production to Kentucky; however, up until now, the 80-proof, three-year-old version of Pikesville Rye was still sold only in Maryland." While the 80-proof version will still be sold in Maryland, the longer-aged, stronger version of the rye whiskey launched this summer in New York, Chicago, San Francisco and Los Angeles. —J.H.D. For a report on the East Coast version of this event, see New York City Sips, page 24. —Ed. Rich Paulsen, SWS's Vice President General Manager, On-Premise; Melissa Kelley of Rum Diosa at Toro Latin Restaurant & Rum Bar at the Fairmont Scottsdale Princess; Willy Shine, Ambassador for Appleton Rum; Erin Conolley Anderson, Campari USA's On-Premise Manager AZ; Bobby "G" Gleason, Beam Suntory's Master Mixologist; Michael Maiorano, Beam Suntory's On-Premise Channel Manager AZ; and Joe Hartzel, SWS Director of Sales. Voulez-Vous Vouvray Avec Moi? " No where else does Chenin Blanc express itself as beautifully as Vouvray," said Christopher Lavin, CSW, CWE as he led a group of Los Angeles somms through a tasting at Los Angeles restaurant Church Key, where eight wines from the eight-village appellation demonstrated the region's—and the grape's—versatility. "I like to call Chenin Blanc a chameleon," continued Lavon. "It's able to adjust itself based on each harvest; each style is regulated by weather conditions every given harvest." With the better part of a millennium to master growing and making wine in the region (vines were first planted here in 372 a.d.), today's producers offer a range of styles for Chenin, from the off-dry, zippy sparkler Domaine du Viking 2011 Tendre, produced in northern Vouvray, to the creamy, baking spice- driven Domaine du Margalleau 2012. —R.B.