Issue link: https://digital.copcomm.com/i/776532
january/february 2017 / the tasting panel / 109 Jim Beam® Kentucky Straight Bourbon Whiskey, 40% Alc./Vol. ©2016 James B. Beam Distilling Co., Clermont, KY Basil Hayden's® Kentucky Straight Bourbon Whiskey, 40% Alc./Vol. ©2016 Kentucky Springs Distilling Co., Clermont, KY. Social Media Shots Straight, NO CHASER From Twitter to business card, accomplished women across multiple industries offered sage advice for utilizing on- and offline platforms for self-branding and promotion on the event panels. Knowing and understanding a person's brand, developing a unique voice and leveraging social media were all on the docket. Below are some of their best tips for selling and building a brand, while staying ahead of the curve of the ever-changing social media landscape. "Kindness and authenticity are most important. Whether you're facing the best or worst customer ever—they are the reason you have a job." —Megan Breier, West Coast Bourbon Brand Ambassador, Beam Suntory "The more you learn, the more you become a brand. Stay on top of what's happening in your industry, while being the authority on evolving trends." —Meridith May, Publisher/ Editorial Director, The Tasting Panel/The Somm Journal/The Clever Root, which have become authoritative voices in the wine and spirits industries. "People expect brands to evolve and change." —Natasha Case and Freya Estreller, co-founders, Coolhaus, a brand known for its architecturally-inspired artisan ice cream sandwiches. The company is expanding beyond the freezer aisle and exploring selling cookies and snacks. "Tag purveyors on social media to show where your product comes from. Build a community; you're telling a story and people will notice." —Aliza Sokolow, founder, The Poppyseed Agency. The former food stylist works with chefs and restau- rateurs to build their digital presence. She told a story of a woman who tapped her on the shoulder and recognized her from Instagram. "Integrity: You earn it by the thimble-full and can lose it by the bucket-full." —Kimberly Noelle Charles, DWS WSET, founder and President, Charles Communications Associates, a market- ing firm that specializes in strategic branding and corporate social responsibility with a focus on launching, reinvigorating and repositioning brands. "Use hashtags with intention." —Thea Dwelle, CSW, CSS, founder, Luscious Lushes and wine and spirits blogger who speaks on topics of networking, social media strategy and building your brand. "We try to have a bigger meaning to everything we do. If a job doesn't prove that we care about the community around us, we don't take it." —Claire Sprouse, co-owner, Tin Roof Drink Community. The hospitality consulting firm values sustainability and works with groups like La Cosina, which cultivates food entrepreneurs from low-income communities. Big Mac by Victor Delgado ◗ 1¾ oz. Jim Beam Black ◗ ¾ oz. fresh lemon juice ◗ ¾ oz. simple syrup ◗ ¾ oz. cranberry juice ◗ 5 muddled blackberries Shake hard. Serve in an Old Fashioned glass over rocks. Three blackberries to garnish. PHOTO: MARGARET SOSS The Gold Rush by Victor Delgado ◗ 1¾ oz. Basil Hayden's Kentucky Straight Bourbon Whiskey ◗ ¾ oz. honey ◗ ¾ oz. fresh lemon juice Shake hard. Serve in an Old Fashioned glass over rocks. Garnish with a lemon peel. Sunday Sippin' by Julie Anderson, Vince Toscano and Phillip Mauro ◗ 1 oz. Basil Hayden's Kentucky Straight Bourbon Whiskey ◗ ¾ oz. green tea ◗ ¾ oz. lemon juice ◗ Seltzer Serve in a Collins glass topped with soda. Garnish with a thyme sprig. Meet Joe Black by Julie Anderson, Vince Toscano and Phillip Mauro ◗ 1 oz. Jim Beam Black ◗ ½ oz. simple syrup ◗ ½ oz. Firelit Coffee Liqueur ◗ ¾ oz. coconut milk Shake and strain over crushed ice; garnish with three coffee beans. PHOTO: HARDY WILSON PHOTO: HARDY WILSON