Issue link: https://digital.copcomm.com/i/359372
august 2014 / the tasting panel / 85 O ver the past decade, the U.S. has undergone a renaissance when it comes to craft spirits. For this, Marius Donnelly, the proprietor of Trinity Hall Irish Pub in Dallas, recognizes both wine and the craft beer movement as major influencers: "Guests have really learned to use their palate while tasting wine and craft beer, and whisk(e)y is the next frontier—there is a lot of enthusiasm for it, and people come to learn." A native Irishman, Donnelly takes his whisk(e)y education seriously. He holds tastings once a month for 50-80 people, with hopes to highlight the versatile, complex and enjoyable sides of whisk(e)y for new drinkers and veterans alike. Even the first page of his extensive whisk(e)y list gives patrons tips on how to activate their senses while sipping on their choice. With Trinty Hall's focus on whisk(e)y, tradition and hand-selling, David Allardice, Glenfiddich Brand Ambassador, immediately sought to include Donnelly in THE TASTING PANEL's Glenfiddich Kindred Spirit competi- tion, in which bars across the country have been dared to stretch their imaginations and come up with the best pairings to enhance Glenfiddich's legendary portfolio. The top six establishments will win a trip to Scotland and the Glenfiddich distillery for two of its representatives, where the Grant family will select one serve as the ultimate winner and award it a prize of a $3,000 night out on the town. The serves that Donnelly created for the competition definitely lived up to Allardice's expectations: Each pairing started with a base of a classic Scottish Highland Tablet, a medium-hard sugar-candy-like confection that dates back to the 18th century in Scotland. Donnelly adapted the traditional recipe "to include crystalized ginger and sultanas which have both rested in Glenfiddich 12 prior to being added to the pot, just as it's cooling from the fire. This brings out the fresh taste and aromatics we associate with their distillery style," he explained. We now understand what Allardice meant when he said: "Marius always puts in a lot of work to how he serves his spirits, and he always tries to come up with new ideas and innovate." No kidding. As we walked through each serve, a progression became abundantly clear: "Going forward through the expressions, we add ingredients to the dusting which mirror the added complexities we pick up from the maturation, reflect- ing the growth of the same whisky from 12-21 years," he explains. These incredible serves left us more than excited to see how other accounts might spin their interpretations of the Glenfiddich Kindred Spirit competition. Want to check out other Kindred Spirit accounts offering unique serves? Head to: Peché, Austin Tate's, Dallas Standard Pour, Dallas Valentino Cucina Italiana, Ft. Lauderdale Old Fifth, Chicago The Oakland, Ferndale, MI There is still time to sign up your bar. Email kindredspirit@tastingpanelmag.com and use #GlenfiddichKS to showcase your serve! GLENFIDDICH 12 YEAR OLD SCOTCH WHISKY GLENFIDDICH 15 YEAR OLD SCOTCH WHISKY GLENFIDDICH 18 YEAR OLD SCOTCH WHISKY GLENFIDDICH 21 YEAR OLD SCOTCH WHISKY Highland Whisky Tablet with sultanas and crystal- line ginger, seasoned with rosemary, ground hazelnut, chocolate malt and a drop of apple bee-less honee. Highland Whisky Tablet with sultanas and crystalline ginger, bacon and date, seasoned with rosemary, apple pie spices, ground hazelnut and chocolate malt. Highland Whisky Tablet with sultanas and crystalline ginger with bacon, sultanas and date, seasoned with rosemary, apple pie spices, ground hazelnut and chocolate malt. Finished with fresh zest of orange. Highland Whisky Tablet with sultanas and crystalline ginger, with date seasoned with rosemary, apple pie spices, ground hazelnut, chocolate malt, coffee and chocolate bee-less honee. At Trinity Hall in Dallas, TX (left to right), Sean Minehane, Whiskeyman, Trinity Hall; Izzy Delgado, Whiskey Curator, Trinity Hall; and David Allardice, Brand Ambassador, Glenfiddich.