The Tasting Panel magazine

March 2018

Issue link:

Contents of this Issue


Page 84 of 112

84  /  the tasting panel  /  march 2018 IN THE CLASSROOM B y the time the Tío Pepe Masterclass landed in Los Angeles in early February, Brand Ambassador Álvaro Plata had traversed the U.S. as part of the brand's first-ever stateside tour after its inception five years ago. "If you want to do something in the States, you need to do it properly, because it's one of the two or three markets leading the world in mixology," Plata said. During the seventh and final class at modern Peruvian bis- tro Rosaliné in West Hollywood, Plata and Claire Henderson, Senior Brand Ambassador for Tío Pepe's family-owned par- ent company, González Byass, set out to help members of the trade taste through the Sherry producer's portfolio and delve deeply into the various styles' nuances. "Hopefully you'll finish here as Sherry experts," Henderson told the group as they situated themselves at place settings packed with pours of Tío Pepe and González Byass wines. Challenge Accepted BARTENDERS CRAM FOR THE TIO PEPE GLOBAL COCKTAIL COMPETITION DURING THE BRAND'S FIRST U.S. MASTERCLASS TOUR by Kate Newton / photos by Todd Westphal Tío Pepe Brand Ambassador Álvaro Plata demonstrates pouring Sherry with the venencia during the Tío Pepe Masterclass at Rosaliné in West Hollywood, CA. Participants in the Tío Pepe Challenge will also have to use the tool as part of the competition. Plata prepared a series of Sherry-based cocktails after the Masterclass, including the ever-popular Sherry Cobbler.

Articles in this issue

Archives of this issue

view archives of The Tasting Panel magazine - March 2018