Issue link: https://digital.copcomm.com/i/142283
bartender for the first time, I'll have them taste it without telling them what it is, not even telling them that it's a vodka. But it's such a well-made spirit that people can tell instantly that this isn't just another vodka. It is a vodka created by someone's whose purpose was to redefine vodka, and it's winning people back over." Versatile Vodka John Pomeroy, Brand Ambassador, Purity Vodka. exactly why I did it, and it had a lot to do with Thomas and his approach to making vodka. My approach to making cocktails and his to making spirits are really symbiotic: He wants to start with the best ingredients and apply the best techniques and use the best tools and present it in the best way. That's exactly how I approach making cocktails." In his role as Brand Ambassador, Pomeroy is in the trenches, fighting the good fight on behalf of Purity Vodka, and working to prove that this is a spirit with soul behind it. "There's still a lot of opposition to vodka in the industry, so when I'm meeting with a Once Pomeroy and Purity Vodka have grabbed the attention of the mixologists, the application on-premise is unstoppable. "Purity is such a clean spirit to work with that it works well in a lot of cocktails," says Brian Matthys, Head Bartender at New York City's Le Bernardin. "It's got such great texture and mouthfeel, and it gives a weight to cocktails that is not as present with other vodkas. As far as a base goes, it is a very clean, quality spirit to work with." Chimes in John Lermeyer, bartender at Miami's Reagent Cocktail Club, "When I evaluate a vodka, I'm looking for flavor; I'm looking for Brian Matthys, Head Bartender, Le Bernardin in New York, told us that his bartending style has changed since he first got started in the industry. "I tend to use fewer ingredients now, he says. "I " try to subtract things when possible rather than add. " Pamela Wiznitzer, Bartender at NYC's Dead Rabbit, gives us some fun facts: If there was one bar tool she couldn't live without, it would be her arms. "I need that power to really shake up a drink!" she says. Enzo Lim, owner/partner at Maharlika and Jeepney in New York, tells us that if he could make a cocktail for anyone, anywhere, it would be himself. "I'd make myself an Old Fashioned or a Martini, " he says. july 2013 / the tasting panel / 69 TP0713_066-99.indd 69 6/24/13 5:48 PM