Issue link: http://digital.copcomm.com/i/912565
december 2017 / the tasting panel / 109 expression, which Breier calls her "MVP." Extra-aged in new, charred oak and bottled at 86 proof, the easy-drinking spirit with notes of caramel, vanilla, and marshmallow is great in cocktails, on the rocks, or just sipped neat. Jim Beam's bourbon mash has been cooked with a proprietary yeast strain since 1935, and this fermentation step was illustrated superbly through the pairing of the fermented pickles and miso. With its heavy smoke and nutty oil, the Jim Beam Double Oak—aged four years and then an additional three to six months in new, level-four charred oak—is a perfect match for a main course of mesquite-grilled tender belly pork with grilled apple, caramelized fennel, and beurre blanc. The grilled meat, combined with the light caramelization of the fennel and the char on the apple, effortlessly brought out the phenol flavors of the Double Oak. Finally, dessert brought the meal—and the whiskey—back to what Breier described as the American roots of creativity and experimentation. The chef's bourbon bread pudding with tobacco crème anglaise served as a playful take on a comforting dish; tobacco may be a traditionally-American ingredient, yet its presence is wildly unexpected in dessert. The dry, herbaceous qualities of the dish were echoed by the Jim Beam Rye. While rye was the original whiskey made by European settlers to the United States, producing it is an almost experimental move for Jim Beam—a family-run brand with a storied 220-year bourbon heritage. This pairing was a delightful display of the beautiful flavors that can exist when the traditional is reimagined with a sense of innovation. The Bacon-Wrapped Fruit of the Forest sits alongside wooden watches engraved with the Jim Beam logo, a gift for the evening's guests. Bacon-Wrapped Fruit of the Forest Created by Shawn Monnin ◗ 2 oz. Jim Beam Double Oak, shiitake-infused and bacon fat-washed ◗ 1 oz. lemon juice ◗ 1 oz. celery syrup ◗ 8 drops salted black walnut bitters Shake and double-strain into a chilled coupe. Garnish with a mist of black walnut bitters. Apricot Smash Created by Shawn Monnin ◗ 2 oz. Jim Beam Bonded ◗ 1 oz. lemon juice ◗ 1 oz. honey syrup ◗ 1¼ oz. apricot jam Shake and strain onto fresh rocks. Garnish with a dehydrated lemon wheel and cracked black pepper. Jim Beam® Bonded Kentucky Straight Bourbon Whiskey, 50% Alc./Vol. ©201_ James B. Beam Distilling Co., Clermont, KY Jim Beam Black® Kentucky Straight Bourbon Whiskey, 43% Alc./Vol. ©201_ James B. Beam Distilling Co., Clermont, KY Jim Beam® Double Oak Kentucky Straight Bourbon Whiskey finished in oak, 43% Alc./Vol. ©2016 James B. Beam Distilling Co., Clermont, KY Jim Beam® Straight Rye Whiskey, 45% Alc./Vol. ©201_ James B. Beam Distilling Co., Clermont, KY