Issue link: http://digital.copcomm.com/i/856981
august 2017 / the tasting panel / 49 BASIL HAYDEN'S® KENTUCKY STRAIGHT BOURBON WHISKEY, 40% ALC./VOL. ©2017 KENTUCKY SPRINGS DISTILLING CO., CLERMONT, KY. BASIL HAYDEN'S® RYE WHISKEY, 40% ALC./VOL. ©2017 KENTUCKY SPRINGS DISTILLING CO., CLERMONT, KY. ALL TRADEMARKS ARE THE PROPERTY OF THEIR RESPECTIVE OWNERS. Slow Like Honey ◗ 1½ oz. Basil Hayden's ® Rye Whiskey ◗ ½ oz. Meyer lemon juice ◗ ½ oz. pink grapefruit juice ◗ ¼ oz. honey syrup (2:1) ◗ ¼ oz. Amontillado Sherry Served up and garnish with a lemon peel. Careless Whispers ◗ 1½ oz. Basil Hayden's ® Rye Whiskey ◗ Barspoon Apricot Liqueur ◗ 2 dash bitters Stirred on a large rock and garnish with espresso salt. Ye Old Amigo ◗ 1½ oz. Basil Hayden's ® Small Batch Bourbon ◗ ¾ oz. Dry Spanish Vermouth ◗ ¾ oz. Cappaletti Aperitivo Served up and garnish with olive on a pick. pepper and mint on the finish. One attendee noted that it tasted like steel cut oats on the back end. Adding to its sippability, the lower proof (40% ABV) makes it more approachable to non- rye drinkers. While delicious neat or on the rocks, it also works beautifully in a cocktail, as the guests discovered while sipping on creations by Shirley Brooks and Matt Grippo. To reinforce this point, the staff at WorkshopSF led the bartenders through a class to build a hanging herb garden. Made with poplar wood—the same wood used for Jim Beam barrel bungs—the finished product included sage, rosemary and different types of mint—all of which go nicely with the rye itself. By the end of the afternoon, more than herbs had been planted; Breier had planted the seeds of new possibili- ties for what a rye could be and how it can be integrated into mixology. Recipes by Shirley Brooks and Matt Grippo