The Tasting Panel magazine

September 2015

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Page 102 of 140

year, you've got to have a great product at the core of it all." Patterson's passion for the quality behind the production is palpable as he recalls the scent of the distillate fol- lowing the charcoal filtration process. "Smelling the distillate off the still and then after the filtration process is incredible," he attests, as excited as any recent traveler whose wanderings have opened their eyes. "Aside from a very small pH difference, there is no change in the physical characteristics—the nose and palate are light years apart; totally different!" We could practically hear Patterson telling his guests this story when they sit down to order his favorite Jack expression, Jack Daniel's Single Barrel Select. Across town, we caught up with one of L.A.'s biggest names in bartending, Julian Cox, who's work on dozens of cocktail menus has helped shaped the SoCal cocktail community, and who's been pivotal in training and mentoring some of today's top talent. Having also joined Tecosky on a recent distillery visit, Cox admits that the trip also helped him see the famed brand in a different light. "Anytime you can go to the place where something is made, meet the people and see the process, you gain a new appreciation and understanding for the final product," remarks Cox. Some of the people who made the biggest impression on Cox were the cooperage and rickhouse workers, whose sheer productivity left him in awe. "At the cooperage, each person makes 200 barrels a day, and the barrel houses hold one million gallons of Jack," he says. "The sheer output is staggering." Even more impressive, according to Cox? Jack's about as consistently good of a whiskey as you can get at that volume. "I love small producers and I love supporting them, but you have to really deliver at the end of the day. That dedication to quality, when you're making an incredible quantity, is really impressive." And a legendary spirit calls for legendary people: "ET is a legend in his own right," comments Cox. "He's always been a friend, and his dedica- tion to this brand speaks volumes. I also think that for him to approach me, sort of an 'anti–large brand' guy, and say, 'Come out to the distillery with me; see what we're all about,' shows that he really stands behind this product. And I can see why," says Cox. As Cox and ET shared a sip of Jack Daniel's Single Barrel Select, the two talked about upcoming projects and spirited collaborations they had been working on, relating to each other crafts- man to craftsman, united with a little help from the craft of Uncle Jack's whiskey. 102  /  travels with jack The Pickled Peach by Julian Cox 1½ oz. Jack Daniel's Single Barrel Reserve ¾ oz. fresh lemon juice ¼ oz. simple syrup ½ oz. Massenez Crème de Pêche Dash Angostura Bitters ½ tsp. white balsamic vinegar Shake; strain into Collins glass. Top with 2 oz. soda water and a dusting of freshly grated cinnamon. Garnish with a peach fan. Southern Slang by Zach Patterson and Scott Eton 2 oz. Jack Daniel's Single Barrel Reserve ¼ oz. Giffard Banane du Brésil ¼ oz. honey syrup 2 dashes toasted pecan bitters 1 dash Angostura bitters Stir all ingredients; strain onto hand-cut ice cube in Old Fashioned glass. Express lemon peel and discard. At Studio City, CA's Barrel & Ashes, Beverage Director Julian Cox brings an elevated southern flair to his Pickled Peach cocktail.

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