Issue link: https://digital.copcomm.com/i/271567
88 / the tasting panel / march 2014 BROWN SPIRITS "Having such a broad portfolio, we wanted to focus on a 'sipping whiskey' with this latest release," says Klay Kelley, Western Spirits' Director for Brand Development; "but at the same time, we also wanted to bring it out at an afford- able price within the category." Distributed nationally, beauti- fully packaged and priced at $29.99, Lexington is a champion, named not for Kentucky's second largest city as one would think, but for the legendary horse Lexington, a 19th- century Thoroughbred. One of racing's most successful sires and father of Preakness, after whom the second leg of racing's Triple Crown is named, the legend of Lexington is intertwined with Kentucky history. "Horse racing and bourbon have a long history together," adds Kelley, "as with Calumet Farm Bourbon, which is named after the famous Thoroughbred farm. Lexington was named as an hom- age to that history and the bond these two pursuits share." Years in the making, Lexington Bourbon is distilled from the highest quality corn, rye and malted barley, and then aged in charred white oak barrels before being bottled at 86 proof. Suave, very well-balanced and offering a very consistent taste profile, it shows nice spice from the rye, a good amount of sweetness from the malted barley and corn and subtle hints of smoke and vanilla from the oak aging. It's a well- integrated flavor profile that helped Lexington receive a stunning 95 point rating from THE TASTING PANEL in September of 2012. With Lexington Bourbon, Western Spirits looks like it has done exactly what its namesake did time after time: produced a winner. Southern Spice Z 2 oz. Lexington Bourbon Z ½ oz. yellow Chartreuse infused with peppers Z ½ oz. simple syrup Z 1 oz. fresh lemon juice Z 2 dash lemon bitters Z Add all ingredients in mixing tin, add ice and shake; double- strain into a Collins glass filled with pebbled ice. Top with soda water and garnish with lemon wheel and mint spring. A French Secrète Z 1 oz. Lexington Bourbon Z 1 oz. Suze Z 1 oz. Lillet Blanc Z Combine ingredients in a stirring glass, add ice and stir. Strain into a coupe and serve with an orange twist garnish. Inside the landmark Westin St. Francis Hotel, which continues to stand after 110 years in the hustle and bustle of San Francisco's Union Square, celebrity Chef Michael Mina's Bourbon Steak is a perfectly crafted blend of timeless and innovative. "The concept here is geared toward a youthful spin on the traditional steakhouse. We pride ourselves for our unique and eclectic take on classics, in the kitchen and also behind the bar," says Adam Reaume, Lead Bartender at Bourbon Steak. Walking into this former speakeasy is like traveling back in time to Prohibition era— but don't be misled; there is nothing dry about this place! With bourbon in its name, it is no surprise that cocktails here are impeccable, pairing beautifully with Chef Omri Aflalo's masterfully crafted dishes. It is fitting for Reaume to work with bourbon —in particular, Lexington Bourbon, which the bartender calls "exciting" and "nuanced." He explains, "Lexington Bourbon lends itself to lively fresh cocktails; it is a great brand to introduce someone to bourbon, as well as for people who are already passionate about this spirit." The rich fruity notes of Lexington Bourbon pair seamlessly with fresh lemon juice in the Southern Spice cocktail, which includes delicious yellow Chartreuse infused with peppers for an added spice that Reaume says comforts and warms the palate on a cool winter's day. —Brian Kustera Bourbon on Bourbon At Bourbon Steak in San Francisco, Adam Reaume serves up cock- tails A French Secrète and Southern Spice.