The Tasting Panel magazine

January 2016

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Page 66 of 148

66  /  the tasting panel  /  january-february 2016 ON THE ROAD WITH JACK DANIEL'S W hile most associate San Diego with craft beer, the picturesque beachside city has plenty to offer outside of West Coast IPAs, including a vibrant cocktail scene. With a year-round growing season and its proximity to the ocean, desert and California farms, mixologists have access to a wide variety of fresh ingredients to complement and enhance the base spirit. Perhaps even more important, no matter the part of town, the bars, restaurants and people behind the stick have an innate ability to make you feel at home whenever you enter, making it the perfect backdrop for a staple like Jack Daniel's. The hospitable atmosphere of the city's watering holes led Adele Stratton, bartender at Downtown San Diego's Noble Experiment—a tucked-away, cavernous speakeasy that focuses solely on craft cocktails—into the industry. She notes: "I came to Noble on my 21st birthday and, as an artist, I was drawn to their level of creativity." At this establishment, JACK DANIEL'S HEADS TO SUNNY SAN DIEGO by Emily Coleman / photos by Alan De Herrera Adele Stratton, bartender at Downtown San Diego's Noble Experiment, with Jack Daniel's Brand Ambassador Eric "ET" Tecosky. Cocktail Wave S U R F I N G T H E

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