The Tasting Panel magazine

April 2010

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Page 32 of 116

NOSE-ABLES Cognac Goes Noir Boe Trumbull oversees opera- tions and beverage decisions for the SBE Group. Here, he is sampling a shot of Hennessy Black with simple syrup, lemon juice and fresh ginger. the new, mixable expression of Hennessy cognac. Floral and complex in flavor, this 86-proof spirit is fresh in taste and fresh on the scene, whether served as a shot or in a cocktail. THE TASTING PANEL recently sipped through some inviting recipes, including Hennessy Black with champagne (Moët & Chandon, bien sûr), brown sugar and lemon, and a simpler preparation with just a splash of ginger ale. Muddle it with fresh berries and the floral and fruit notes will arrive in style. A —Meridith May A London Pied-à-Terre with a Well-Stocked Bar ondon’s Athenaeum Hotel is a haven of restrained elegance and discreet, family-friendly service in a world of anonymous corporate boxes. Located right on Piccadilly, in the heart of Mayfair, the hotel has recently benefitted from a $16 million refurbishment, leaving its timeless charm undimmed but bringing facilities bang up to date. The hotel’s famous Whisky Bar now features around 270 exceptional drams from around the world, claimed to be the U.K.’s largest selection outside Scotland. Naturally Scotch heads the list, but there are also whiskies from the U.S., Canada, Ireland, Japan (increasingly a source of great spirits) and even Wales to be found here. L F&B Manager Arnulf Daxer reports that Glenmorangie is the best-sell- ing single malt, with various Johnnie Walker expressions topping the blended poll. Most expensive is a 50-year-old Mortlach at £165 ($265) per 50 ml. serve, and rarities include Ireland’s Green Spot, ancient Glenlivet, Glenfarclas and Gen Grant and some fine rye whiskies. Future plans include the development of whisky dinners for enthusiasts and whisky-themed talks and tastings. The admirable Whisky Menu sug- gests some great whisky and food pairs and, with The Athenaeum’s kitchen on top form, diners will have some hard choices to make. “Think of us as your London home,” says Daxer. It’s certainly one with a well-stocked bar! —Ian Buxton 32 / the tasting panel / april 2010 highly selective blend of 35 to 45 eaux-de-vie make up Hennessy Black,

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