Issue link: http://digital.copcomm.com/i/818616
34 / the tasting panel / may 2017 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. 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 featured@chefsroll.com. PHOTO: SERGEY KOLIVAYKO/FIELD GUIDE RICKY DELVA, Bartender at BRAVA in Miami, Florida What are some challenges when making craft cocktails perfect and consistent at a restaurant like BRAVA? At BRAVA, we work diligently to make all of our cocktails consistent with the best and freshest ingredients. We stay away from pre-batching cocktails, which can disrupt the accuracy of our cock- tails. We manage the consistency of the cocktails by prepping for service daily, which can be time-consuming, but well worth the results. There are many unique techniques to develop a cocktail. What are some of your favorite techniques at the moment? I am always trying to incorporate new techniques, so it's hard to pick one, but if I had to choose one, it would be dilu- tion and cryo-filtration (which sounds difficult but is super easy). Dilution is exactly what it sounds like—making sure stirred drinks don't register as being too "hot" or alcoholic or, alternatively, making sure they are not too watery or flabby. We use cryo-filtration to make our tomato water which is the base of our "La Tomatina" cocktail, but we're experimenting with other ingredients to create really beautiful, intensely flavored clear liquids. KEVIN HAMMONS, Director of Brewing at Evans Brewing Co. in Irvine, California What is your creative process when choos- ing specific hops and later choosing special ingredients to layer the brew's base? I like to work backwards. I think about what particular flavor profile I am going toward, and then use my own experience or sensory descriptions the growers and sellers provide to match that idea to the right hop or blend of hops. It is also fun to make single-hop beers with new hop varieties, or old favorites, to see the flavor and aroma that a particular breed gives to beer. Being a Southern California brewery, you tend to a very knowledgeable audience. How would you describe your audience's taste profile (i.e., do they tend to like hoppy IPAs, crisp ales, etc.)? I think we have a pretty widespread audience as far as flavor preference is concerned. The most popular styles are probably IPAs, but beyond that I think people are just looking for something delicious. I suppose it depends on the activity, whether we are at the beach, having a nice din- ner, hanging out at a tasting room or unwinding after work. What makes our customers so great is their appreciation for all styles from lagers to strong ales, IPAs to sours. ALLEN SMITH, Master Blender at Mount Gay Rum in Barbados Does Barbados play a significant role in the overall taste and quality of Mount Gay? Absolutely. Mount Gay is the only distillery on the island that has its very own well, which produces the island's unique coral-filtrated water only found in Barbados. Our distinct water, plus our blend of pro- prietary yeast and natural yeast from the Barbadian air, contributes to our rum's distinct and unparalleled taste. Additionally, the people of Barbados are a huge part of what makes our rum special. Our rum is made by real people and every batch we create is made with the essence of our home. What is your current drink of choice? It all depends on my mood and the experience, but one of my favorite things to sip on is our 1703 Master Select blend which contains some of our oldest reserves—ranging from 10- to 30-year-old rums. If I'm mixing it, I enjoy a good Black Storm with Mount Gay Black Barrel. PHOTO COURTESY OF AJENDA PR