Issue link: http://digital.copcomm.com/i/793596
march 2017 / the tasting panel / 49 O n an unseasonably warm December evening in Las Vegas, the Suntory Whisky Toki launch dinner in Las Vegas was a night that many will remember for the personal connection they had with Toki. The literal meaning of "toki" is "time." Johnnie Mundell, Japanese Whisky Ambassador for Beam Suntory says, "There is a feeling you get when you have a connection with something like whisky; it's something you can't manufacture. I hear all the time from people who experi- ence Suntory that they had a personal connection." Mundell's personal story connects his journey from Scotland to the U.S., which lies profoundly parallel to Suntory's vision to bridge the past with the present— whereby respecting its heritage yet remaining inspired by reinvention. Well attended by major beverage industry influencers in Las Vegas who joined to celebrate the launch of Suntory Whisky Toki and the rise of Japanese whisky, Chef Devin Hashimoto prepared a sumptuous menu that would delight the senses and place Toki as the main attraction. A trio of appetizers, featuring snow crab tacos, Shigoku oysters and roasted beet salad, started off the evening with the Toki Highball, a creative variation on how whisky has been enjoyed in Japan for many decades. Since the 1950s, the artful blend of whisky and sparkling water over a generous serving of ice was a favorite of whisky drinkers in Japan. This simple, stylish Highball cocktail was a refreshing way to drink whisky. The Japanese also loved how well it paired with their cuisine. Since then, Suntory has played an important role in reestablishing the Highball as a popular cocktail for a new generation of whisky drinkers. Mixologist Damian Cross says that the Highball's univer- sal popularity in Japan had set the stage for Toki to join and share the spotlight as the next great Highball. "Adding a little essence of pomelo and steeping it with ginger pear tea was a perfect accoutrement for the cocktail to give it some diversity," says Cross. "It's very gratifying to share this elevated whisky experience with the discerning guests of a world-class destination like Wynn." Johnnie Mundell, Japanese Whisky Ambassador for Beam Suntory, holds The Kojiki cocktail, made with fino Sherry, housemade yuzu-flavored honey, ume juice and garnished with a slice of Japanese Fuyu persimmon, which was paired with a sushi and sashimi platter. Executive Chef Devin Hashimoto presents the appetizer trio to complement the Toki Highball. A trio of appetizers, featuring snow crab tacos, Shigoku oysters and roasted beet salad, started off the evening with the Toki Highball.