The Tasting Panel magazine

May 2011

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Page 110 of 132

TASTINGS THE ANCHOR DISTILLING COmPANy SPIRITS SHOWCASE WOWS LOS ANGELES AND SAN fRANCISCO In Good Spirits Los Angeles We can’t remember ever seeing a more enthusiastic crowd at a trade tasting in often blasé L.A. than for a recent showcase of the Anchor Distilling Company’s spirits portfolio, which incorporates the Preiss Imports catalog with offerings from San Francisco’s Anchor and London’s Berry Bros. & Rudd. The upstairs room at the Roosevelt Hollywood was packed with SoCal’s hippest mixologists (the ones with the tattoos), beverage directors (the ones in suits) and a hearty scotch-seeking contingent from The St. Andrew’s Society (the ones in kilts). We eschewed cocktails and went straight for the spirits served neat in thimble-sized plastic cups. Among the stars of the show—and there were many—were Berry Bros. & Rudd’s new No. 3 London dry gin; the enticing range of newly repackaged Berry’s rums (the 9 Year Old Fijian was, literally, something else); the fabulous Spanish anisette Chinchón, which comes in both sweet and dry versions, both unforgettable; and the lovely portfolio of Speyside whiskies from BenRiach. Importer Henry Preiss and new President of Anchor Distilling Co. David King were on-hand to chat up the many impressed attendees. —David Gadd San Francisco Not since peanut butter met jelly have we encountered a more thrilling combina- tion than that of Anchor Distilling Company’s spirits portfolio and a team of gifted bartenders from Future Bars. Their collaboration during the portfolio showcase in San Francisco drove home two important points: Authenticity and quality never go out of style, and what’s old is destined to be new again. The company’s growing portfolio boasts some of the most sought-after products on the market, including the newly- released King’s Ginger liqueur and vintage-dated Duncan Taylor single cask scotch. Chinaco tequila anchored several of the cocktails being created by Future Bars’ Ali Tahsini including the Eclipse: Château du Breuil Calvados VSOP, Chinaco Añejo, Luxardo Bitters and Perfect Purée’s El Corazon flavor. Maurin Quina, a tart cherry- and quinine-fortified wine created in 1884, was released last October and must be the improvement found in the Improved Opera Cocktail: Old Potrero Straight Rye, Maurin, Luxardo Marachino, Luxardo Triplum, Angostura Bitters and a lemon twist. The renaissance of 19th-century liqueurs has sparked interest in products like the complex verbena-based Verveine du Velay Extra, which has been produced in the Auvergne region of France since 1859 and is notably cognac-finished. The portfolio also includes essential specialty products like Luxardo Maraschino Cherries and Pagès Pure Grape Sugar Syrups. —Deborah Parker Wong From top: Regional Sales Manager Maurice Chevalier IV explains Luxardo and other liqueurs in the Anchor Distilling portfolio. Brand Ambassador Alistair Walker shows off the color of the BenRiach 1995. Maurin Quina is a tart cherry and quinine fortified wine created in 1884. Ali Tahsini of Future Bars mixes a cocktail in San Francisco. 110 / the tasting panel / may 201 1

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