The Tasting Panel magazine

January 2016

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Page 67 of 148

january-february 2016  /  the tasting panel  /  67 quality takes the wheel—innovation, mainly in subtle ways, comes in second. "We prioritize making superior classic cock- tails and making the guest feel welcome," Stratton continues. When working with Jack Daniel's, both the rich mouthfeel and fruity notes jump out at her. Based on these tasting observations, Stratton paired the whiskey with freshly-pressed apple juice and Clear Creek Douglas Fir Eau de Vie for he cocktail, the Pine Apple Punch—pun intended. Just north of Noble Experiment in the area known as Little Italy sits Ironside Fish & Oyster, a bright, open restaurant featur- ing a raw bar, an artisanal bread program and seafood-centric specials. Here, Meagan Crumpley tends bar and builds cocktails that perfectly accompany any dish on the menu. A riff on an Old Fashioned, she developed her Jack's Banana Old Fashioned to play off of the banana notes that she picked up on in the whiskey. "I worked at a bar and grill chain prior to this job," Crumpley explains. "It was a lot of volume—I wanted to find a place that was more technical and I could be proud of my craft and proud of the cocktails I made." After speaking with both Crumpley and Stratton, you real- ize that their sentiments could easily pertain to the legendary Tennessee brand: It takes quality seriously, is proud of its product and wants every consumer to feel welcome. It seems Jack Daniel's has found itself a home in the sunny city. A Barrel of Taste For the whiskey purist, Barrel Proof Jack Daniel's Single Barrel answers the call for a cask-strength expression from the legendary producer. With a grain bill of 80% corn, 8% rye and 12% malted barley, each hand-selected, charred new white American oak barrel of whiskey brings complex layers of rich toasty oak, sweet brown sugar and dark peppery spice in this 125–140 proof offering; proof varies slightly from barrel to barrel. Available in very limited quantities, the incredibly smooth whiskey only stops to be cold filtered before the bottle—just like nature intended! Pine Apple Punch by Adele Stratton, Noble Experiment, San Diego ◗ 1½ oz. Jack Daniel's Tennessee Whiskey ◗ 1 oz. Granny Smith apple juice ◗ ¾ oz. lemon juice ◗ ½ oz. honey syrup ◗ ½ oz. Clear Creek Douglas Fir Eau de Vie Jack's Banana Old Fashioned by Meagan Crumpley, Ironside Fish & Oyster, San Diego ◗ 2 oz. Jack Daniel's Tennessee Whiskey ◗ ½ oz. Giffard Banane du Brésil ◗ 2 dashes allspice dram ◗ 2 dashes Angostura Bitters ◗ Orange zest Bartender Meagan Crumpley makes her Jack's Banana Old Fashioned cocktail featuring Jack Daniel's Tennesse Whiskey at Ironside Fish & Oyster, located in San Diego's Little Italy.

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