Issue link: http://digital.copcomm.com/i/661678
52 / the tasting panel / april 2016 We've partnered with Chef's Roll & Somm's List, the global culinary and wine professional networks, to learn more about beverage experts from across the country. ERICK CASTRO Owner/Bartender at Polite Provisions, San Diego, CA Polite Provisions just received its first James Beard Award nomination. Are there certain signature drinks you feel the bar has become known for? I would say that it definitely has to be the Kentucky Buck, the Oceanside and our house Old-Fashioned. The Kentucky Buck is a drink that I came up with while I was at Bourbon & Branch in my San Francisco days, but it seems to have followed me all over the country. The Oceanside is our homage to our style of cocktails, twists and innovations on classic formulas and recipes. For our house Old-Fashioned we take the whiskey and mix it with a little gomme syrup and bitters, then serve it over a large hand-cut, crystal clear ice cube for guests to enjoy. What is your favorite spirit base to work with? My favorite spirit to work with definitely changes throughout the year as the seasons change, but currently I am on a heavy bourbon kick. This time last year, I was all about tequila, then I moved into rum, almost exclusively for a period, but after bouncing to Cognac, I'm back to American whiskey. JEFF JOSENHANS Head Mixologist at Grant Grill at THE US GRANT, San Diego, CA What is your process when designing your culinary-inspired cocktail programs? From day one, when I arrived to the Grant Grill almost eight years ago, I set out to establish a sense of identity for the beverage program. By focusing on technique, we were the first to barrel- age cocktails here in San Diego (and the first to custom-bottle barrel-aged cocktails aged in a distillery), the first to use the Champagne method to carbonate cocktails and the first bar to integrate beer and cocktails through custom brews using barrels that were used for cocktail aging. You're one of the nation's only certified Cicerones, an awarded mixolo- gist and a Level 2 Sommelier—how do you balance these three areas of expertise? To be honest, having in-depth knowledge in all of these areas really opens your eyes to not only how much there really is out there to learn. On the other hand, I tend to visualize and know what I want way before any sup- plier can make suggestions because I pretty much understand the depth of all of the offerings in all beverage areas. Producing quality cocktails in high volume and high pace is an entirely different art. ANTHONY MUELLER Wine Educator at Inglenook Winery, Rutherford, CA In your opinion what are some of the most underappreciated wine regions? If you systematically build a graph of quality versus price, you will find, in general, Spanish wines are really underappreciated for how long they have been around. Other Old World underappreciated wine regions include Greece, Georgia, Slovenia, Portugal and Croatia. It takes a very mindful sommelier to reach beyond the norm to place any one of these regions on the wine list to pair with the cuisine of their restaurant. You're also a certified saké advisor; do you feel a saké culture is finally blossoming here in the U.S.? Yes! I feel that saké has finally broken through the mainstream in America and has found a spot at the dinner table. Saké is a truly versatile beverage to be enjoyed and consumed with a wide variety of dishes. Master Saké Sommelier Toshio Ueno taught us firsthand about saké. With the success of the Saké School of America and the WSET Saké Course, it really shows that saké culture is finally blossoming here in the U.S. If you are a mixologist or wine professional interested in being featured here or want more information on Chef's Roll and Somm's List, please email jesse@tastingpanelmag.com. PHOTO: TIM KING PHOTO: JOHN DOLE PHOTO: DAVID MAYER