Issue link: http://digital.copcomm.com/i/688647
40 { THE SOMM JOURNAL } JUNE/JULY 2016 Hedonism is a rare blended-grain (corn and wheat) Scotch whisky that delivers on its promise of pure, unabashed pleasure. Rich vanilla coconut and pastry cream undulate on the palate, punctuated with delicate fruity aromas, a refreshing touch of mint, and a sweet, decadent finish. Luscious on its own, Hedonism also brought a sensuous exoticism to Brazilian churrasco with coffee- barbecue sauce. The creamy mouthfeel and tropical aromatics of Diplomático Blanco Reserva and Reserva Exclusiva rums made graceful partners for the rich, meaty Brazilian feijoada and linguica sliders. Diplomático holds the "Ron de Venezuela" controlled denomination of origin, which requires rigorously elaborated spirits, made from sugarcane molasses 100% of Venezuelan origin, aged for a minimum of two years in white oak casks. All Diplomático rums exceed this standard by a significant margin. The result is superior sleekness and complexity. Blanco Reserva is a blend of copper-pot and column-still rums aged up to six years in oak barrels, then filtered before bottling to achieve its crystal clear color. As the nose will tell you at first sniff, this is no ordinary Blanco . . . it's one to sit and sip and savor on its own. Intense toasty vanilla and floral notes mix with banana aromas, then flow into coconut, creamy coffee and a touch of chocolate. Reserva Exclusiva is made from Venezuelan sugarcane honeys, distilled in copper pot stills and aged in oak casks for up to 12 years. Sweet tof - fee meets dark maple syrup and brown sugar here, lifted with delicate licorice and orange zest notes. Diplomático representative Jane Hurley shared a recipe for what she calls the Lazy Person's Old Fashioned: ice, bitters, lemon twist and Reserva Exclusiva. No sugar necessary. CIA Brazilian Chef Almir da Fonseca with The Somm Journal's Meridith May and CIA Instructor Christie Dufault. Feijoada completa: the national dish of Brazil, fashioned by Chef Almir da Fonseca. Black beans cooked with carne seca (salted, cured meat) and smoked pork. Topped with fermented manioc powder that he had cooked with eggs, and then sieved to obtain a crumbly texture.