The Tasting Panel magazine

April 2016

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Page 129 of 132

april 2016  /  the tasting panel  /  129 An Fear Ciuin: THE QUIET MAN IRISH WHISKEY Beauty Inside and Out: CLASE AZUL REPOSADO TEQUILA Keifer Gilbert, bartender at Cowboy Ciao in Scottsdale. Dustin Bolin, bartender at Melinda's Alley in Phoenix. Cool, Calm, Quiet ◗ 2 oz. Quiet Man Irish Whiskey ◗ 1 oz. pineapple juice ◗ ½ oz. lime ◗ ½ oz. Bigallet Viriana China China Amer ◗ ¼ oz. passion fruit syrup ◗ ¼ oz. macadamia nut orgeat LUXCO Sabor a Mí ◗ 1½ oz. Clase Azul Reposado Tequila ◗ ¼ oz. Tio Pepe Sherry ◗ ¾ oz. durian-yumberry- coconut syrup ◗ Lime for garnish CHOPIN IMPORTS While many people try to avoid follow- ing in the footsteps of their parents, Ciaran Mulgrew embraced the path of this father, who worked as a bartender for over 50 years around Belfast, Ireland. To celebrate him, Ciaran developed The Quiet Man Traditional Irish Whiskey, which is distilled in traditional Irish whiskey pot stills at one of the newest distilleries in Northern Ireland and ages in oak bourbon barrels, before being recasked in first-fill bourbon casks. While the Irish might call this whiskey "An Fear Ciuin," the liquid speaks volumes upon sipping. TASTING NOTES: "Delicious cocktail. Creamy mouthfeel—the passion fruit complements the smoothness of the whiskey, while highlighting its light wood notes."—Wednesday Novak "The citrus notes are wonderful and balance the pretty, feminine whiskey. The citrus, honey nose on the spirit builds into subtle butterscotch, white flowers, cinnamon tea and French toast on the palate." —Meridith May The striking packaging of Clase Azul Tequila will surely leave an impression: The hand- sculpted and -painted vessels take two weeks to craft and stand-out on backbars and retail shelves alike. While many brands might rely on marketing, Clase Azul goes above and beyond with a remarkable tequila to match. They let the organic Weber blue agaves mature for nine years before hand-selecting and cooking piñas for 72 hours in stone ovens. Once distilled, the spirit goes through a triple micron-filtration to ensure quality—the Reposado then rests in second-use oak barrels for eight months. TASTING NOTES: "The tequila is so delicate and the agave really shines, with just the perfect amount of earthy notes and barrel oakiness. I love that you can taste the spirit up front in the drink—Clase Azul is the star for sure." —Tiffany Eldredge "With a lemon-lime custard nose and palate, this cocktail is a fun treat with durian fruit. The sweet tequila has a smoothness to it that pairs well with the earthy, dusty notes." —Richie Moe

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