The Tasting Panel magazine

August 2017

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48  /  the tasting panel  /  august 2017 WHISKEY "I don't normally sip on rye, but I sip on this," Megan Breier, West Coast American Whiskey Ambassador for Beam Suntory said, pointing to a bottle of Basil Hayden's ® Rye Whiskey while addressing a group of San Francisco bartenders, who gathered at WorkshopSF for a tasting and to build a mounted herb garden of their own. "It's my Sunday sipper," continued Breier. This rye whiskey begins with four-year-old traditional barreled rye whiskey, which ages for another seven years in new quarter cask oak barrels. Starting with pecan and caramel on the nose, the palate leads with charred oak before delving into sweeter notes and hints of black Made with poplar wood— the same wood used for Jim Beam barrel bungs— the finished mounted herb garden included sage, rosemary and different types of mint—all of which go nicely with the rye itself. Here, Chandra Swenson shows off her herb garden. A group of San Francisco bartend- ers gathered at WorkshopSF for a tasting of Basil Hayden's ® Rye Whiskey and to build a mounted herb garden of their own. HERB-AN GARDENING WITH BASIL HAYDEN'S ® RYE WHISKEY by Emily Coleman / photos by Hardy Wilson Megan Breier, West Coast American Whiskey Ambassador for Beam Suntory. Garden Va-RYE-ity 48  /  the tasting panel  /  august 2017

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