Issue link: http://digital.copcomm.com/i/611718
december 2015 / the tasting panel / 69 eye dropper filled with toasted barley bitters encouraged the drinkers to experiment. A small bowl of comple- mentary spiced, toasted trail mix, accompanied the Scotch. For his Super Cool serve, Nathan Reulman from Morton's Anaheim, California, attempted a clever chill- and-mix cocktail concept using a funnel, copper coil and cocktail shaker filled with dry ice. As the Scotch flowed through the coil, it cooled without diluting, then passed through a spigot into mixing jars below. Each jar held a blend of spices and sugars paired to the profile of each Scotch, like brown sugar, allspice and vanilla to highlight notes in the 18 Year. The fifth serve, presented off-site, came from Brad Moore of The Oceanaire in Denver. He submitted an edible dessert called Cigar Russe made from whipped mascarpone— which was infused with the 18 Year—candied orange zest fennel and toffee and almond "ash." He served the accompanying 18 Year above a glass of oak smoke, with orange zest and one ice cube. Three judges deliberated behind closed doors, but Malt Master Brian Kinsman might have had final sway over the success of the candidates, for it was his whisky with which they tinkered. Fortunately, Kinsman admitted to an open mind. "I am not a purist; I love to see people try things. My only criterion is that I still be able to taste the whisky." The winners? Representing Morton's, Julie Calabrese's Granted. "Her entry was so thoughtful on every level. From the name to the foraged chamomile to the homemade bitters, and even the trail mix, we could tell that effort and detail went into every aspect of the serve. That said, it should be easily scalable with nationally available, quality ingredi- ents," said Morgan. From Oceanaire, Brad Moore's Cigar Russe took the win. Morgan found the entry visually stun- ning. "A cigar and Scotch seems a perfect pairing, but when the cigar is actually a dessert, some fun is introduced. The serve will allow our executive chefs . . . to playfully interact with our guests." Julie Calabrese, a sales and events manager from Morton's World Trade Center, showcased the Glenfiddich 15 Year in her serve. Brad Moore of The Oceanaire submitted his Cigar Russe serve off-site. PHOTO: GABI PORTER PHOTO: JENNIFER OLSON "The innovation and creativity from these guys absolutely blew me away. They stepped up to the plate; it was fantastic to see,"