The Tasting Panel magazine

September 2016

Issue link: https://digital.copcomm.com/i/723381

Contents of this Issue

Navigation

Page 61 of 116

september 2016  /  the tasting panel  /  61 herbs and spices. "He was also a bar owner," said Branca. "The bar became the first bar open 24/7 because it was such a new thing. It became incred- ibly popular." Thus, the heritage of Carpano Antica Formula was born, and when the Branca family was given the opportunity to combine their business longevity with such a storied brand, a perfect partnership was born. "We had the same values," he said, "and we wanted to show that the best ingredients are available to everybody, not just luxury brands. Since then, the portfolio has expanded to include Punt e Mes, which Branca explains was a result of looking to bring "something a little more crafted and unique" to market. As he picked up a sample cup to lead the room through the tasting, he called it, "the first ready-to-drink in the world, if you will." He took a sip, smiled, and said, "It's good! I like my products!" Next Dante NYC's Naren Young took the floor, explaining the popularity and importance of the category. "It's a really exciting time for vermouth," he said. "We need to start treating vermouth like wine; it's such a beautiful thing to pair with foods," he continued. "The salinity of vermouth is perfect for food, because the salinity makes you salivate. We need to be respond- ing to this category more." Scott Mayer, Market Manager for Infinium Spirits, then inspired the room to get creative. Atop each table, an elemental ingredient in Carpano Antica Formula was our muse, and we were tasked with searching our brains for flavors that would be a well-suited match. As the room buzzed with people brainstorming about pairing with saffron, cinnamon and vanilla, we couldn't help but feel knowledgable, informed and inspired to further our vermouth education. Getting Real with VR One never truly understands a place until they visit it, and every brand wishes the world could visit their distillery every with each sip to truly understand the spirit. But how do you transport a room full of people from New Orleans to London with the goal of educating and offering an immersive experience? Well, Bombay Sapphire figured it out at a Spirited Dinner honoring the 10 U.S. bartenders who would be heading to London for the Most Imaginative Bartender Competition. As we were seated, we noticed a few extra goodies on our table, aside from the fluffy bread piled on the tables at Mediterranean restaurant Shaya. Right next to a gorgeous Bombay Sapphire gin and tonic, a pair of virtual reality goggles and headphones awaited, and as we slipped them off, we were whisked to another world at the Bombay Sapphire distillery. The 10 U.S. finalists in the Bombay Sapphire Most Imaginative Bartender competition headed to London last month, where Boston bartender Schuyler Hunton was officially crowned the Most Imaginative Bartender. All 10 contestants are listed below - be sure to visit them for an education in upping your imagination! Rebecca Burkart, Houston, TX (Canard) Alex Chien, Columbus, OH (Blind Lady Tavern) Estanislado Orona, Portland, OR (Raven & Rose) Trip Sandifer, Atlanta, GA (The Painted Pin) Nathaniel Smith, Minneapolis, MN (Spoon and Stable) Schuyler Hunton, Boston, MA (Tiger Mama) Mike West, San Diego, CA (Cocktail Affairs) Brenda Terry, Tampa, FL (Fodder and Shine) Tacy Rowland, Vail, CO (Bol) Chantelle Gabino, Toronto, CA (Parts & Labour) A month after Tales of the Cocktail, Boston bartender Schuyler Hunton was crowned the Most Imaginative Bartender. Turning their heads to explore every corner of the Bombay Sapphire Distillery remotely via virtual reality reality, guests to the Bombay Sapphire Spirited Dinner got an education in how the gin is made from afar.

Articles in this issue

Archives of this issue

view archives of The Tasting Panel magazine - September 2016