Issue link: http://digital.copcomm.com/i/793596
50 / the tasting panel / march 2017 As for Cross's connection with whisky, he says it is his favorite spirit to work with and enjoy: "There's no better way than to enjoy a glass with close friends and new acquaintances to create the types of experiences Johnnie is talking about." Mundell went on to provide a light and informative education during the robatayaki course, along with a deconstruction of Suntory Toki, which showcased whisky from all three of Suntory's globally acclaimed distilleries—Hakushu, Chita and Yamazaki, Japan's first malt whisky distillery. This culminated in tasting Toki neat, an exquisite blend of carefully selected whiskies from the House of Suntory's three distilleries. "Toki is a great eye-opener to new flavors. The perfect example was the decon- structed Toki experience, paired with Chef Devin's pork belly and saikyo miso sea bass. Perfection," says Cross. "Whisky has a familiar flavor profile to when the pork belly gets its smokiness from the charcoal and its sweetness from being braised for three hours," says Chef Hashimoto. "The pork that we used is from Quebec, Canada, which is actu- ally fed about 17 percent of barley in its feed (hence the name Mugifuji—mugi in Japanese is barley). Barley is very present in whisky, so it's only natural that those two worked together so well." Inspired by traditional Scottish whisky, Suntory's founder, Shinjiro Torii, envi- sioned a Japanese approach by choosing a terrain and climate that are completely different from those of Scotland to create a unique kind of whisky. "Though there may be hints of Scotland in the distilling of Toki, it really has an identity of its own," says food and beverage director Cory Johnson. "It is perfectly balanced, and I think that surprises people that might be unfamiliar with the brand or Japanese whisky in general. The first time I tried Toki was up at Montecristo Cigar Bar with our property's supplier, and it instantly blew me away, like 'Wow! Hello, Japanese whisky!'" "The founding father of Japanese whisky was looking to create subtle, refined, complex whiskies. So we believe Toki follows that ethos, but it's more of a lighter, effervescent style of whisky," says Mundell. Other well-received cocktails of the evening included the Kojiki, crafted by Francesco Lafranconi, Executive Director of Mixology and Spirits Education at Southern Glazer's Wine & Spirits of Nevada. Paired with the sushi and sashimi course, Kojiki combined fino Sherry, housemade yuzu-flavored honey and ume juice; the garnish was a slice of Japanese Fuju persimmon and an ume fruit pierced with a bamboo cocktail pick. The Mountain Berry Old Fashioned, with yamamomo berry, carried the right amount of sweetness to cut through the luxurious textures and flavors of chef's teppanyaki Snake River Farms American Wagyu beef. "The cocktails were excellent and definitely complemented the food," says Johnson. "The nutty flavors in the whisky went well with the earthy flavors of the dishes with mushrooms, and the light and fruity side of Toki matched perfectly with the sashimi and shrimp dishes. Overall, it was a well-designed menu and allowed Toki to be the star." Suntory Whisky Toki™ Japanese Whisky, 43% Alc./Vol. ©2017 Beam Suntory Import Co., Deerfield, IL. The Kojiki by Francesco Lafranconi, Executive Director of Mixology and Spirits Education, Southern Glazer's Wine & Spirits of Nevada ◗ 2 oz. Suntory Whisky Toki ◗ 1 oz. González Byass fino-style Sherry ◗ ½ oz. yuzu-honey mix (1:1) ◗ 1 oz. ume juice Stir ingredients together in a mixing glass filled with ice, then strain into an absinthe-rinsed cocktail coupe. Garnish with a mandolin-sliced Japanese Fuyu persimmon (firm not soft) and ume fruit pierced with a bamboo cocktail pick. Mountain Berry Old Fashioned by Damian Cross ◗ 2 oz. Suntory Whisky Toki ◗ 1 dash Angostura bitters ◗ Orange slice ◗ 1 yamamomo berry ◗ ½ oz. simple syrup Combine yamamomo, orange, bitters and simple syrup in mixing glass. Muddle and add ice to stir. Double strain into a rocks glass over fresh ice. Garnish with yama- momo berry and orange twist. Toki ™ Highball ◗ 1½ oz. Suntory Whisky Toki ◗ 4½ oz. soda (Fever-Tree or Q) Fill a Collins glass with ice, add whisky and stir. Add ice to the brim and top with soda. Garnish with grapefruit or lemon peel. Connecting over Suntory Whisky Toki with (left to right) Cassandra Brown, Max Solano, Michael Cate and Johnnie Mundell, Japanese Whisky Ambassador for Beam Suntory. The menu included a nod to the Japanese melon liqueur Midori in a snow crab taro taco with Midori- compressed honeydew and cantaloupe with avocado.