Issue link: https://digital.copcomm.com/i/687399
june 2016 / the tasting panel / 93 EVENT RECAP or the past year, Jack Daniel's Brand Ambassador Eric "ET" Tecosky traveled around the country—meeting new friends and visiting old—to talk about the beloved Tennessee brand and to learn how bartenders are breathing new life into Old No. 7, along with its other expressions. Compiling his journey into a journal, Jack's Black Book is a roadmap of all of the places Jack has been and where he is going. It spotlights bartenders across the western half of the U.S. and their creations, utilizing the many expressions of Jack Daniel's. A common thread runs through the pages of this book: Jack Daniel's qual- ity and consistency allows it not only to stay relevant, but to remain a staple behind the bar even after 150 years. Very few products are fortunate enough to have that kind of staying power, so it seems only fair to celebrate them and the publishing of Jack's Black Book with not just one party, but two. In mid-April, bartenders and industry insiders gathered at the Carondelet House—a 1928 property located in Koreatown, minutes from Downtown Los Angeles but which looks like it belongs in the Italian countryside—for a night of book signings, blackjack, music, food and, most important, Jack Daniel's cocktails, made by the mixologists featured in Jack's Black Book. A cake and toast by Brand Ambassador Eric "ET" Tecosky marked the 150th anniversary of America's oldest registered distillery, and guests even left with a personalized Jack Daniel's rocks glass. Honoring Jack's legacy again, ET next headed to Sin City to party with some of the industry's biggest names, including Tony Abou-Ganim and Andrew Pollard, at the Montecristo Cigar Bar at Caesars Palace—this event was the first held at the brand new space. More Jack Daniel's creations were served and there was more cake to be eaten, although this time it celebrated ET's birthday. The praise for the iconic brand wasn't reserved to just the pages of Jack's Black Book: "Jack Daniel's would be proud of how bartenders are using his spirt," ET noted in his speech in L.A. "He would be even more proud that the distillery still makes the whiskey the same way he did. Remember, every time you have a sip of Jack Daniel's, you are drink- ing American history." Los Angeles area bartenders gather at the Carondelet House in Koreatown to celebrate Jack Daniel's (left to right): Damian Windsor, bartender at The Roger Room; Will Cutting, Lead Bartender at Resident; Josh Saphier, bar- tender at Mastro's Steakhouse in Beverly Hills; and Daniel Jacks, bartender at Applebee's Monrovia and Norah in West Hollywood. ET IS THE GLUE THAT HOLDS US ALL TOGETHER; he's an ideas man, and it's a privilege to be included in this one. —Damian Windsor, bartender at The Roger Room ♠