Issue link: https://digital.copcomm.com/i/759555
december 2016 / the tasting panel / 1 15 It is hard to quantify the influence of Japanese bartending on the rest of the world. Attention to detail is the blueprint for fine hospitality, and something that permeates every part of Japanese culture. When it comes to the bar, the upper echelons of global bartenders have cast an eye toward the bartend- ers of the Far East, due to its elegant movement, refined aesthetics such as perfectly crafted ice cubes and elaborate garnishes, the rapid-fire "hard shake" emulated worldwide and careful selection of everything from bar tools to uniforms to spir- its. As stated by Troy Smith, Beverage Manager at Southern California's Montage Laguna Beach, "The Japanese aesthetic of technical precision, purity of flavor and beautiful presentation influ- ences all aspects of Western cocktail creation." In Japan, a barman (or barwoman) trains for years under someone more experienced before making a cocktail for a guest. Michele Marie Willard, Beverage Director for the URBN/BASIC group in San Diego, says, "I feel this perfection behind the bar is less about the bartender and more about the cocktail itself. The Japanese style of bartending is comparable to a ballet, while some Western style bartenders go for more of an interactive rock 'n' roll show. Western seems more risky and fun, and Japanese more structured." This kind of structured discipline is also a hallmark of the unique alcoholic products developed in their country. While traditional Japanese distillation goes back centuries, Scotch and other styles of European whiskey were, in fact, brought to Japan on ships as trade routes KIKORI JAPANESE RICE WHISKEY ARRIVES AT TWO NEW ACCOUNTS IN THE GOLDEN STATE PHOTOS: MARGARET SOSS Troy Smith, Beverage Director at the Montage Laguna Beach.