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58 / the tasting panel / june 2014 COMPETITIONS T he Wholesaler Iron Mixologist Competition was perhaps the most compelling in a series of luscious libations, all in a city famous for liberal luxuriance. The thrilling event at this year's Wine and Spirits Wholesalers of America (WSWA) convention was emceed by Tony Abou-Ganim, author of The Modern Mixologist, who mixed affable levity and rever- ence for the craft in his own cocktail of good cheer. Each mixologist represented one of the nation's top distributors and was given three secret ingredients: hot peppers (Serrano, habanero and jalapeño chilis), fennel and a whole apple pie. One of these ingredients had to be used in each cocktail, with duplication prohibited. There were a scant 30 minutes for the mixologists to prepare three drinks for each of the five judges, and the pressure was palpable. "This is one of the toughest competitions out there, simply because you have three styles of drink and three secret ingredients that all have to be made in a strictly timed manner," said Drew Levinson, Director of Strategic Activation, Wirtz Beverage. "There's the added pressure of being onstage in front of your coworkers and representing your company." Nick Nistico, Corporate Mixologist with Premier Beverage Company, captured the Wholesaler Iron Mixology Best in Show award. His aperitif, Celery Piña, carried the heat of jalapeño pepper, while his long drink, Collins Avenue, featured the fennel, Tequila Cabeza and Prosecco. His dessert creation, Yogi's Picnic Basket, used the wholesome Americana of apple pie, along with Michter's 10 Year Single Barrel Bourbon. "When I go out and meet young bartenders, they often ask, 'What can we do to increase our knowledge and better understand the market?' The first thing I say: 'You have to join the USBG,'" Nistico said. "When you get involved—especially with the resources that are given to you—it's priceless." The award of Best Aperitif went to J.R. Starkus, Master Mixologist and Spirits Educator for Southern Wine & Spirits. Based in Las Vegas, Starkus made the WSWA host city proud with his Brasserie, which implemented the fennel, along with Stoli Elit, D'Aristi Xtabentun, Cinzano Bianco, lemon fennel sour and Fever-Tree Elderflower Tonic. Secret Weapons WHOLESALER IRON MIXOLOGISTS WERE "HOT STUFF" IN A HEATED LAS VEGAS COMPETITION AT WSWA by Tom Caestecker, Jr. / photos by Mona Shield Payne Masters of Mixology (left to right): Master Mixologist J.R. Starkus of SWS of Nevada; Beverage Program Development Specialist Jason Asher of Young's Market Company of Arizona; Competition Host Tony Abou-Ganim; Corporate Mixologist Caterina Miltenberger of Glazer's Beverage Company of Texas; Corporate Mixologist Nick Nistico of Premier Beverage Company. TP0614_034-71.indd 58 5/23/14 9:23 PM