Issue link: https://digital.copcomm.com/i/884376
DECONSTRUCTING SPIRITS 90 / the tasting panel / october 2017 D uring this year's Society of Wine Educators Annual Conference, The Tasting Panel hosted a seminar on spirits to supplement the plentiful opportunities for wine education. Jeffrey Morgenthaler, veteran bartender from Portland, served as our gregarious moderator, and seven panelists walked us through their products as we explored current trends in the business. "It's nice to talk to wine people for a change," joked Morgenthaler. Jeffrey Morgenthaler, veteran bartender from Portland, served as our gregarious moderator. The spirited group of presenters for our seminar at the Society of Wine Educators Conference included (from left to right) Chuck Kane, National Sales Manager for 3 Badge Mixology; Bill Brandel, VP/Sales & Marketing for The Tasting Panel; Raj Sabharwal, Founding Partner at Glass Revolution Imports; Antoine Nixon, West Coast Brand Ambassador for Spiribam; Arturo Lomeli, Founder and CEO at Clase Azul Spirits; Marcke Lhyle, Northwest Regional Manager for Riboli Family Wine Estates; and Caley Shoemaker, Head Distiller at Hangar 1 Vodka. EXPERTS EXPLORED INTERATIONAL SPIRITS AT THE SOCIETY OF WINE EDUCATORS CONFERENCE by Allyson Gorsuch / photos by Tim Valls ArounD ThE World in a Hangar 1 Vodka Fog Point, USA (SRP $125) Spirits have historically been crafted utilizing whatever resources were plentiful and nearby; Hangar 1 continues that tradition by using grapes from nearby wine country and by harness- ing the infamous fog of the San Francisco Bay. Hanger 1 sourced Picpoul and Grenache Blanc grape varieties for its Fog Point this year (although the grapes and source will change for next year's release) and used a combination of grapes and grain as its base. "Vodka can be made from anything as long as it's distilled to 190- proof," Head Distiller Caley Shoemaker explained. "The way the grains and grapes play off of each other gives me complexity and mouthfeel." The water used to cut the pure spirit also pulls from a local surety: the ever-present fog, which is caught in three areas near San Francisco— the Outer Sunset, the Sutro Tower, and the Berkeley Hills—before being condensed back to water. "Is there fog terroir?" asked Morgenthaler. Shoemaker responded with a smile, "You know, I honestly pick up a distinct salinity. I'd like to think that comes from the fog water." HANGAR 1 Untitled-2 1