The Tasting Panel magazine

May 2012

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DEPARTMENT HEADER & A COMING Breakout Rye and Forbidden Secret Jailers, THE TASTING PANEL'S PICKS FOR BRANDS TO WATCH t their launch party at Prospect in San Francisco, some of the industry's mixology notables took part in welcoming the folks from The Tennessee Spirits Company—and their family of brands—onto the scene: Jailers Premium Tennessee Whiskey, Breakout 8 Year Old Premium Rye Whiskey, and Forbidden Secret American Cream Liqueur. Parent company Capital Brands also has plans to build a new distillery, located at One Whiskey Way in Pulaski, Tennessee. "The barrier to the brown spirits business is a difficult one," claims Master Distiller Dave Scheurich. "It's about investment, time and produc- tion, and that speaks to barrels and space for warehousing. It takes four to five years to make a good whiskey." Scheurich, who came out of retire- ment after a stint distilling Woodford Reserve, was involved in the creation of Woodford Reserve and Jailers and has the unique distinction of birth- ing both a Kentucky bourbon and a Tennessee whiskey. photos by John Curley Dave Scheurich (standing), former General Manager for Woodford Reserve, came out of retirement to create a series of whiskies for The Tennessee Spirits Company. On the left is H. Joseph Ehrmann, owner of San Francisco's Elixir bar; on the right are THE TASTING PANEL's Anthony Dias Blue and Meridith May. Tequila icon Julio Bermejo (who insists that he is a brown spirits fan as well) with SW&S Director of Mixology and Spirits Education Francesco Lafranconi, sipping a cocktail made with Forbidden Secret Cream Liqueur (and Jailers Tennessee whiskey base). See our review on page 66. Ted Carmon of BevMo! attended the party. SW&S Northern CA Mixologist David Nepove with Prospect's Bar Manager, Justin Crawford. 32 / the tasting panel / may 2012 The Capital Brands team (left to right): Master Distiller Dave Scheurich; Senior VP/Chief Marketing Officer Bob Reider and VP of Sales, Western Region, Jim Lloyd.

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