Issue link: https://digital.copcomm.com/i/674905
16 / the tasting panel / may 2016 THE MESSAGE PHOTO COURTESY OF BLUE LIFESTYLE PHOTO: RYAN TANAKA Playing Mad Scientist with Redemption Whiskey N ew frontiers were crossed when Redemption Whiskey hosted an event at Hatchet Hall in Culver City, Los Angeles, that was more than just a tasting through their portfolio. The gathering started off with smooth and delicious Old- Fashioneds made with Redemption Rye and a sampling of Chef Brian Dunsmoor's delicious Southern-influenced food. We were then led through a tasting of four of their expressions with Co-founder Dave Schmier: Redemption Rye, Redemption High- Rye Bourbon, Redemption Straight Bourbon Whiskey—which at the lowest proof, Schmier jokingly called a "breakfast bourbon"—and Redemption White Whiskey. The real fun began when we broke off into groups to blend our own whiskey from Redemption's 18 month, two year, three year, four year and five year whiskies. With graduated cylinders, funnels and flasks, it brought back memories of high school chemistry class, only boozier. Once we had perfected our blend, with Schmier tasting and offering helpful notes, we poured our custom blend into a flask, labelled it, and took it home, perhaps the best tasting science project we have ever encountered! —Jesse Hom-Dawson Tasting New Zealand through Wine T rade professionals from all over Los Angeles gathered at the venerable Mastro's Steakhouse in Beverly Hills for a seminar and tast- ing of New Zealand wines. Leading the seminar was David Strada, U.S. Marketing Manager at New Zealand Winegrowers, with assistance from The Tasting Panel Magazine's own Editor-in-Chief Anthony Dias Blue and Downtown's Redbird Wine Director Ben Teig. During the seminar we tasted through four flights of Sauvignon Blancs, whites, Pinot Noirs and full bodied reds. Strada was instrumental in establishing New Zealand as more than just Blancs, and the important role that sustainability plays in New Zealand's winemaking: "New Zealand has a pioneering spirit, and it is always willing to try some- thing new and push the boundaries of winemaking." Both Blue and Teig discussed their trips to New Zealand, and the amaz- ing wine regions on both the north and south islands. A favorite of theirs and the people attending the seminar was the 2014 Greywacke Pinot Gris Marlborough from winemaker Kevin Judd. The fruit is grown in the gravelly clay-loam soils of Brancott Valley, and with a price point in the mid-$20's, it's a great value for its quality. —J. H. D. Fashioneds Redemption sampling Dunsmoor's Southern-influenced food. through four with Schmier: Rye, Rye Bourbon, Redemption Straight Bourbon Straight Bourbon Straight