Issue link: https://digital.copcomm.com/i/68310
t he blimp tour was not the worst gig in the world: "I get to see the cities in two ways: on the ground and in the air," says Diego Certuchi, the Hangar One Tour Manager. Certuchi has been onboard the blimp since last May, visiting more than 20 cities along the way for the brand's unique Facebook- driven mixology competition, which pits bartenders in each market against each other in a video-showdown, with the most "likes" on Facebook determining the winner. Over the course of the Hangar One blimp tour, more than 500 cocktails were created using the core Hangar One brands— Hangar One "Straight" Vodka (which is actually infused with the essence of the Viognier grape), Hangar One Buddha's Hand Citron, Hangar One Kaffir Lime, Hangar One Mandarin Blossom and Hangar One Maine Wild Blueberry. Some mixologists also chose to use the limited-edition vodkas that the distillery produces in small quanti- ties: Hangar One Chipotle, Hangar One Fraser River Raspberry and Hangar One Spiced Pear. Certuchi has seen trends develop over the span of the tour. "The people in each city look to use fresh local ingredients," he said. "One hundred percent fresh. That's the key. And when they mix it with Hangar One, those cocktails are goooood." The blimp tour is a study in audience engagement, heavily dependent on social media and modernist communication. But the brand and the vodka rely on old-school methods for achieving their notoriety and individuality: • Created in copper pot stills using European-style eau-de-vie as a base • Distilled in small batches • All-natural fruits from local farms throughout the U.S. (mainly California) • Seasonality: The core range fruits is available year round (unlike the pears, raspberries, etc.) All this care and attention and respect for the pure natural ingredients seemed to be shared by the participants in the mixology competition held at the Hangar One headquarters the day we stopped by. The Hangar One distillery is a tremendously fun place to visit. There's a great vibe, everyone seems to be in the mood for fun and the fact that a cocktail competition was happening on this day Meet the Winner: Andrew Calisterio Andrew Calisterio had been on a quest. For weeks, he'd been hoping to concoct the perfect vodka-based craft cocktail, but was unable to find the ideal base spirit—until the day a local Hangar One rep brought him a few bottles to play with. "She brought out the Hangar One Mandarin, and I saw that it was a little bit thicker, had some grit and body to it. It was a eureka moment." This "ah-ha" moment led Calisterio to create the West Coast Bengal Cocktail, the drink that would ultimately garner him the Hangar One CA Regional Championship. Andrew Calisterio. Although Calisterio was new to the brand, he quickly fell in love. "My cocktails are completely inspired by local, sustainable, organic bartending, because we are the epicenter of California agriculture here in Sacramento," explains Calisterio. "Hangar One shares that belief and is a farm-to-bottle spirit. You can really taste what they represent." But winning the contest was due to more than just happenstance and a great product, says Calisterio, who cites the support of the burgeoning Sacramento cocktail scene as a huge support in his efforts. "I was rallied behind with a lot of positive press," he says, sure to mention that the soon- to-be-officially-founded Sacramento USBG chapter was an invaluable base. "And so I'd like to thank Sacramento first and foremost." Congratulations, Andrew, and congratulations Sac-Town! West Coast Bengal Cocktail ◗ 2 oz. Hangar One Mandarin Blossom ◗ 1 oz. Darjeeling-infused Yellow Chartreuse (5 days) ◗ ½ oz. simple syrup ◗ Orange zest, pinched ◗ Add ingredients to ice, stir, double- strain and add orange zest. Andrew Calisterio's winning drink, the West Coast Bengal Cocktail. june 2012 / the tasting panel / 119 PHOTO: SUSANA BATES PHOTO: JOHN CURLEY