The Tasting Panel magazine

December 2017

Issue link:

Contents of this Issue


Page 112 of 120

108  /  the tasting panel  /  december 2017 W hen a group of bartenders arrived at the Years in the Making dinner held by Jim Beam, West Coast North American Whiskey Ambassador Megan Breier welcomed them with so much Southern hospitality that the San Diego restaurant might as well have been the liv- ing room of her childhood Kentucky home. "If you're familiar with bourbon, you know it takes a little bit of time to get just right and it takes multiple years to make it perfect," Breier said as she stood at the head of two long tables set with neat pours of Jim Beam Bonded, Jim Beam Black, Jim Beam Double Oak, and Jim Beam Rye. "Every single one of these Jim Beam products goes through a very specific process," Breier continued, gesturing toward the glasses in front of guests. "There's a lot of love that's involved in each." The first course of ham and cheese corn fritters with rye whiskey mustard was paired with the Bonded. Aged in new oak for four years, it's a young whiskey, and the mash bill shows first. The 51% corn in the juice complements the fritters on the plate, while the nutty creaminess cuts the fried pastry. Miso-glazed bone marrow and lightly- pickled vegetables accompanied by a bacon and onion whiskey marmalade arrived for the second course. The bartenders nosed the Jim Beam Black before diving into the by Mara Marski / photos by Margaret Soss MAKING Years Local bartenders demonstrate their own sense of innovation by making a Jim Beam Black luge from their marrow bones. SAN DIEGO BARTENDERS TAKE AN EDIBLE TOUR OF THE WHISKEY PRODUCTION PROCESS WITH JIM BEAM WHISKEY TASTING

Articles in this issue

Archives of this issue

view archives of The Tasting Panel magazine - December 2017