Issue link: http://digital.copcomm.com/i/723381
september 2016 / the tasting panel / 101 High & Mighty ◗ 1½ oz. Michter's Kentucky Straight Bourbon ◗ ½ oz. chai vanilla syrup ◗ ½ oz. Fernet-Branca ◗ ½ oz. Cocchi Americano ◗ 1 barspoon McClary Bros. Apple Pie Shrub ◗ Pinch salt Stirred, serve up in a coupe or Martini glass with an orange peel. Behind the Aura ◗ 1½ oz. Sombra Mezcal ◗ 1 oz. Coffee Heering Liqueur ◗ ½ oz. Luxardo Amaretto Liqueur ◗ ½ drop Bittermens Hellfire Habanero Shrub Stir ingredients in a mixing glass. Strain into small, clear coffee mug. Add a half-inch-thick layer honey whipped cream*. Garnish with a light dusting of chili powder. *Honey Whipped Cream: Whip about ½ oz. honey with 3 oz. heavy whipping cream. MUCH ADO ABOUT WITH MICHTER'S WHISKEY MAKING A LEGEND WITH SOMBRA MEZCAL Michter's Kentucky Straight Bourbon traces its history back to America's first whiskey company, founded in 1753. Today, it has made a name for itself as the producer of outstanding single barrel and small-batch whiskeys. Made from a mashbill of high- quality American corn and matured in barrels for over four years, the spirit is truly a labor of love. Michter's takes the extra step of toasting its barrels before charring as part of their efforts to coax out the maximum flavor. Each small batch is made in equipment that will hold a maximum of 20 full barrels, so every drop counts. Tasting Notes: Bourbon: "Delicious, boozy, sweet, vanilla and cherry bark."—Eden Laurin American: "Red fruit, honey on the nose. Orange, dried fruit on the palate." —Clint Rogers Rye: "Spice, herb and dill on nose; palate is smooth, but full-flavored." —Clint Rogers MICHTER'S DISTILLERY A world-class agave spirit, Sombra Mezcal is crafted in the traditional method from organic Espadín agave grown, harvested and distilled at 8,000 feet in the high Sierra of Oaxaca, Mexico. Sombra Mezcal occupies a class all its own as the only mezcal made by a Master Sommelier, Richard Betts, who passed the test on his first try, as one of the first mezcals to be imported to the United States from Mexico and as a Double Gold winner at the 2016 San Francisco World Spirits Competition. The spirit is made in small batches sourced from multiple villages, which keeps the mezcal clean and consistent. Tasting Notes: "Peety, vegetal—I love the utilitarian body of Sombra. Tastes like rainwater; great presentation." —Eden Laurin "Phenomenally well-balanced mezcal. Smoky on the nose and on the initial taste. It finishes with a mildly spicy kick, but goes down smooth. In the cocktail: lots of cherry notes initially come out from the Coffee Heering and amaretto. The Sombra Mezcal and Hellfire Habanero Shrub gives it a smoky and mildly spicy finish." —Jon Kahn DAVOS BRANDS Allie Kim, Bartender at Maple & Ash, wowed panelists with her cocktail Trinidad Ruiz, Bartender, The Matchbox Tavern, dressed up for the occa- sion to present the High & Mighty cocktail, featuring Michter's Bourbon.