This document provides information for a seminar presentation including:
- Details for connecting to the WiFi and following presenters on social media
- A list of illustrious speakers presenting including Marian Beke and Luca Cinalli
- Recipes for cocktails featuring Oxley Gin including the Jasmine, Olive 7 Ways, and Forager's Shrub
The document provides guidance for entrepreneurs on starting a business. It outlines several key steps: initially developing a strong business model and idea; focusing on customer needs; and having a clear vision. Common reasons for business failure include personal conflicts, poor cash flow management, and an unclear vision. The document then details developing a business model by defining the customer problem and unique solution. It also emphasizes the importance of market feasibility, securing initial customers, and cash flow management.
Georgie Bell of Diageo discusses the rise of grain whisky in Scotland. Grain whisky production has moved from small, inconsistent batches produced over long periods of time to larger, more consistent volumes produced more efficiently through continuous distillation. While single malt whisky gets more attention, grain whisky plays an important and versatile role as an ingredient in blended scotch whisky.
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms.
The recipe is a mystery to all but a handful of the the Carthusian monks responsible for creating this wonderful liqueur. Of course, we are unable to reveal the entire mystery of what goes into Chartreuse but we will be able to explore the many secrets and bountiful history of this liqueur. Chartreuse Liqueur is one of the few spirits that ages after bottling. In some cases, for the better. More and more, people are searching for older bottles of Chartreuse; searching online, in rural liquor stores, even at estate sales. We will discuss a little bit about what causes this aging process as we sip on bottles found in back of the liquor cabinets. We will also take a look at the other special Chartreuse types the monks have created. . These Chartreuse types are sold only to elite restaurateurs in France and surrounding areas. And finally, we would be remiss not to speak about the Carthusian life and what effects it has played on the liqueur itself.
The document discusses the history and future of quinquina, an aromatized wine flavored with quinine. It describes how quinquina originated in the 1830s at the request of the French government to provide health and refreshment benefits to colonial soldiers and settlers. Quinquina became popular in France and saw widespread use through the early 20th century. However, its popularity declined after World War II as France lost its colonies, quinine treatments evolved, and consumer tastes changed. The document argues quinquina remains relevant today for aperitif service and lower-alcohol cocktails due to its refreshing qualities and manageable costs.
Brandy de Jerez has been underrated and ignored by bartenders for too long. Yet despite it's obscurity, there's no bottle on the liquor store shelf looks as grand or does as much peacocking. Spanish brandies wear crimson and gold upon their labels, dress in ribbons and wax seals, and announce themselves in Renaissance fonts. Then there are the courtly names, after kings and dukes and cardinals. You've surely noticed these grandees of the brandy world — even if, like most Americans, you've never bought one. Well, now is the time to find out what's inside. Do yourself a favor, and come to this seminar to taste and hear what makes Brandy de Jerez unique among the world's brandies. Our panel will feature experts who’ve flown in from Spain to will share in-depth knowledge of the country’s native spirit. We will taste hard-to-find aged brandies, and learn what special element that Spanish brandy brings to cocktails. Viva la Brandy de Jerez!
This document provides information for a seminar presentation including:
- Details for connecting to the WiFi and following presenters on social media
- A list of illustrious speakers presenting including Marian Beke and Luca Cinalli
- Recipes for cocktails featuring Oxley Gin including the Jasmine, Olive 7 Ways, and Forager's Shrub
The document provides guidance for entrepreneurs on starting a business. It outlines several key steps: initially developing a strong business model and idea; focusing on customer needs; and having a clear vision. Common reasons for business failure include personal conflicts, poor cash flow management, and an unclear vision. The document then details developing a business model by defining the customer problem and unique solution. It also emphasizes the importance of market feasibility, securing initial customers, and cash flow management.
Georgie Bell of Diageo discusses the rise of grain whisky in Scotland. Grain whisky production has moved from small, inconsistent batches produced over long periods of time to larger, more consistent volumes produced more efficiently through continuous distillation. While single malt whisky gets more attention, grain whisky plays an important and versatile role as an ingredient in blended scotch whisky.
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms.
The recipe is a mystery to all but a handful of the the Carthusian monks responsible for creating this wonderful liqueur. Of course, we are unable to reveal the entire mystery of what goes into Chartreuse but we will be able to explore the many secrets and bountiful history of this liqueur. Chartreuse Liqueur is one of the few spirits that ages after bottling. In some cases, for the better. More and more, people are searching for older bottles of Chartreuse; searching online, in rural liquor stores, even at estate sales. We will discuss a little bit about what causes this aging process as we sip on bottles found in back of the liquor cabinets. We will also take a look at the other special Chartreuse types the monks have created. . These Chartreuse types are sold only to elite restaurateurs in France and surrounding areas. And finally, we would be remiss not to speak about the Carthusian life and what effects it has played on the liqueur itself.
The document discusses the history and future of quinquina, an aromatized wine flavored with quinine. It describes how quinquina originated in the 1830s at the request of the French government to provide health and refreshment benefits to colonial soldiers and settlers. Quinquina became popular in France and saw widespread use through the early 20th century. However, its popularity declined after World War II as France lost its colonies, quinine treatments evolved, and consumer tastes changed. The document argues quinquina remains relevant today for aperitif service and lower-alcohol cocktails due to its refreshing qualities and manageable costs.
Brandy de Jerez has been underrated and ignored by bartenders for too long. Yet despite it's obscurity, there's no bottle on the liquor store shelf looks as grand or does as much peacocking. Spanish brandies wear crimson and gold upon their labels, dress in ribbons and wax seals, and announce themselves in Renaissance fonts. Then there are the courtly names, after kings and dukes and cardinals. You've surely noticed these grandees of the brandy world — even if, like most Americans, you've never bought one. Well, now is the time to find out what's inside. Do yourself a favor, and come to this seminar to taste and hear what makes Brandy de Jerez unique among the world's brandies. Our panel will feature experts who’ve flown in from Spain to will share in-depth knowledge of the country’s native spirit. We will taste hard-to-find aged brandies, and learn what special element that Spanish brandy brings to cocktails. Viva la Brandy de Jerez!
Are we taking the most appropriate steps to use ingredients in a sustainable manner in our bars? And what would we do if the ingredients we hold so dear simply weren't around anymore? Join a bartender, a botanist and two botanical buyers as they discuss the steps to controlling the ingredient chain from producer to consumer, and learn about practical steps that can encourage us to use our ingredients better. The seminar will include links and a platform that helps engage bartenders and owners in a way of making real changes in their bars, and join the debate on whether we can, and should be controlling more of our input into our ingredients.
This document contains three photos shared under Creative Commons licenses. The photos are of various natural scenes and were uploaded to Flickr by three different photographers granting attribution rights. In summary, the document presents three nature photographs from Flickr licensed for sharing with attribution.
The document discusses 7 habits of the world's best bars based on a presentation given by industry experts. The 7 habits are: 1) Have a clear vision and goals for the bar; 2) Operate with integrity and prioritize quality; 3) Have a unique point of view; 4) Invest in and train great staff; 5) Offer an immersive customer experience; 6) Spoil and take care of customers; 7) Constantly reinvent and evolve the bar concept. The presentation also shares cocktail recipes and discusses what makes a "great" bar, including being a place of refuge and offering an experience.
The document is a collection of photos from Flickr shared under various Creative Commons licenses. It contains 20 photos in total with captions crediting the photographer and license for each image. The photos cover a variety of subjects including food, nature, people, and daily life. All are shared freely for others to use under the terms of their Creative Commons licenses.
The polite and well behaved rarely make history; often, it takes a strong personality to leave a lasting impression. In this lively session, a panel of modern-day rabble-rousers, led by Ambassador and Gin authority Rachel Ford, will weigh in on the outspoken philosophies of three early cocktail authors.
This document discusses how new industries and products establish legitimacy by connecting themselves to esteemed predecessors through imagined pasts. It provides examples of how the Scotch whisky industry portrayed an idealized historical narrative to establish credibility in its early days. Specifically, it discusses how distillers hired top advertising talent and blenders launched campaigns to win consumer trust by associating their products with a reputable imagined past for the industry. While this strategy helped Scotch whisky succeed, the document questions if the industry can ever fully separate itself from the legacy of this fabricated historical narrative.
This document contains multiple warnings about common substances like dihydrogen monoxide, citric acid, sucrose, and ethanol. It lists dangerous properties such as being highly corrosive, causing burns and corrosion of metals, and increasing risks of various diseases. However, it is implied that the warnings are exaggerated and anything can be poisonous in high enough doses, as expressed in the quote from Paracelsus.
When it comes to getting your cocktails published, a photo really is worth a thousand words! Quality cocktail photography is a must and if you know what you're doing, all it takes is a camera phone. Celebrated food and drink photographer Daniel Krieger, whose work has been published in The New York Times, PUNCH, Food & Wine, and gracing the pages multiple cocktail books, will teach you all you need to know about how to capture the soul of your most beautiful cocktail creations.
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise boosts blood flow, releases endorphins, and promotes changes in the brain which help enhance one's emotional well-being and mental clarity.
Brandy de Jerez has been underrated and ignored by bartenders for too long. Yet despite it's obscurity, there's no bottle on the liquor store shelf looks as grand or does as much peacocking. Spanish brandies wear crimson and gold upon their labels, dress in ribbons and wax seals, and announce themselves in Renaissance fonts. Then there are the courtly names, after kings and dukes and cardinals. You've surely noticed these grandees of the brandy world — even if, like most Americans, you've never bought one. Well, now is the time to find out what's inside. Do yourself a favor, and come to this seminar to taste and hear what makes Brandy de Jerez unique among the world's brandies. Our panel will feature experts who’ve flown in from Spain to will share in-depth knowledge of the country’s native spirit. We will taste hard-to-find aged brandies, and learn what special element that Spanish brandy brings to cocktails. Viva la Brandy de Jerez!
There are three major phases to consider when creating an atmosphere and culture that is conducive to great service and hospitality. What do you do before the guest walks in the door to set your staff up for success? How do you create an amazing atmosphere of warmth and hospitality one the guest is inside? And, how do you inspire your staff, instill a belief system, and create a sense of community? Jon Santer, Joaquin Simo, and Sean Kenyon each specialize in a different phase of hospitality. The always entertaining moderator Andy Seymour will guide you through the method behind their madness.
Non-alcoholic drinks are becoming increasingly popular as some people choose to reduce or eliminate alcohol from their diets. These non-alcoholic beers, wines and spirits provide complexity and flavor without the alcohol, appealing to health and wellness-focused consumers. Brewers and distillers are developing new non-alcoholic beverages with complex ingredients and rich flavors to meet the demands of this growing market.
This document provides a summary of highlights about liqueurs from "The Essential Global Guide to Liqueurs" by Camper English. It discusses the early history of liqueurs dating back to 900 AD, when volatile oils of herbs were best preserved in alcohol. It also summarizes different types of liqueurs like Curacao, Triple Sec, Amaretto, and flavored vodkas. The document outlines European geographical indications for liqueurs and provides examples of liqueurs from different countries. It also discusses methods of liqueur production and potential uses for dehydrated liqueurs.
The document provides advice to a young bartender who wants to open their own bar. It warns that owning a bar requires saying goodbye to personal time and hello to constant work and problems. Some key responsibilities include being available at all times, solving various operational issues, and navigating regulatory agencies. It questions whether the bartender has experience managing people and aspects like finances, regulations, and operations. It advises gaining experience in all bar roles and taking business courses before opening a bar to improve the chances of success, as the bar industry has a high failure rate.
Whether using Armagnac to replace a bourbon base or a rum base, or coming up with an original cocktail recipe, bartenders from London to New York and San Francisco are embracing French Brandies on their cocktails menus. This long overdue trend is not likely to change. Riding that wave is Armagnac, having lived in the shadow of it’s better-funded neighbor further north, Armagnac is finally having its moment in the spotlight.
The original craft spirit, steeped in a history that dates back over 700 years and flavored by the characters that can only be found in Gascony; a sip of Armagnac recalls secret cellars, the bravery of the 3 musketeers, French berets and a character as unique as the people that pour their heart and soul into producing it.
Join May Matta-Aliah, Armagnac Ambassador, and Doug Miller, Associate Professor
of Hospitality and Service Management at The Culinary Institute of America as they walk you through the range of grape varieties used, the importance of the proprietary distillation method used in the region and the influence of the local oak used for maturation.
You will also have a chance to taste a “Blanche”, an un-aged Armagnac, along with some older blends, both pure and in cocktails, to gain a full appreciation of the history as well as the current trends shaping the current Armagnac industry today.
Determining pricing for cocktails, a seemingly basic process in the bar business, can be far difficult than anyone would imagine. Sure, you’re house Aviation spec is bangin’, but what happens if you’re preferred gin doesn’t come in on today’s liquor order? What if citrus prices skyrocket? What if you work in a market where the ceiling doesn’t allow for double-digit cocktail prices? We’d bet you a bottle of vintage crème de violette that Hugo Ensslin, the first person to publish a recipe for the Aviation AND head bartender at the New York City’s Hotel Wallick, cared just as much about the cost of his cocktails as he did the famous cocktail’s house spec.
"Mom, I'm a bartender. That is what I'm doing with my life." You've made your proclamation, so now what? In an industry built on slim profit margins, high turnover, and 14-hour work days, how can we make bartending a viable career for ourselves and future generations? Stability, longevity and balance are career goals for all of us; whether it's staying behind a bar, moving into ownership, or working with a brand.
In this no-holds-barred discussion, Naomi Levy (bar manager at Boston’s Eastern Standard) leads panelists Julie Reiner, Scott Baird, and Charlotte Voisey as they guide you through career options and the obstacles of making our work/life balance more fulfilling. What are the challenges to having a family and maintaining relationships in the bar industry? How do you find financial stability within tips-based employment? What systems can be put in place to help build this industry into one that makes it possible for people to build a career? Learn about the ways you can look out for your own future and brainstorm ways in which we can help to build a better future for the industry as a whole.
Monongahela Rye was the original American whiskey, produced for over 150 years in Pittsburgh, which was once the whiskey capital of America. The document discusses the history of Monongahela Rye, from its origins with German and Scottish settlers in Pittsburgh, to its decline in the early 20th century. Modern distilleries like Wigle Whiskey are now working to bring back Monongahela Rye by using local grains and production methods reflective of the region's terroir, in order to reconnect consumers with this historic American whiskey style.
Jamaica, that tiny island in the Caribbean is internationally known for it's cultural exports such as Bob Marley, Reggae, Usain Bolt, Herbs* and even Bob-sleighing, but it has also influenced some famous cocktails with it's biggest and most re-known of exports... RUM. Global Rum Ambassador, Ian Burrell brings to life some of the historical Jamaican stories with a few samples of new & world exclusive rums & cocktails for you to taste as you learn what influence Jamaica has had on cocktail culture. Yeah Mon.
* You know what herbs I'm talking about.
Do you want to up your style game? Or maybe you are just a fan of hedonism. Either way, fine cocktails and cigars are a hedonistic dreamland. The potent flavours of smoke and spirit, in combination, can create a truly unique taste experience. Reaching taste nirvana is not as simple as lighting a cigar and sipping something potent, the Cocktails & Cohiba session will show you the proper way.
There is a growing international trend in the area of specialty cigar lounges that cater to a sophisticated clientele. Pairing drinks with cigars has always focussed on strong spirits, like scotch and cognac, though scientifically there are better choices. Cocktails are a great way to produce a flavour that pairs well with a cigar.
Delicia Silva the "Cigar Vixen" will expertly guide attendees on the basics of cigar appreciation. Much like fine spirits, there are parallels in the production of cigars that align with the creations of spirits and cocktails. Delicia will demonstrate the rituals of cigar culture while Darcy O'Neil will explain the scientific reasons why certain cocktails and spirits pair better with cigars.
This session is for anyone who wants to elevate their enjoyment of cigars and cocktails.
There is no "I" in T-E-A-M - the age-old saying holds true not only in conventional sporting but also in the sports of Bar-tending and Brand Building. The global demand for skilled barkeeps and brand team members is high but the supply is low. Success lies in organic education and knowledge through training, mentoring, and apprenticeship programs. Teams are only as good as the parts that make them up. This seminar will cover the bases, from what to look for when hiring, techniques to empower and motivate, emotional training, and ensuring standards are met and kept. Joining moderators Jonathan Pogash (The Cocktail Guru Inc.) and Dushan Zaric (86 Co., Employees Only), are experts Pamela Wiznitzer (USBG New York, The Dead Rabbit, Seamstress NY, and Guru of Fun at The Cocktail Guru team), Bobby Heugel (Owner at Anvil in Houston), and Zdenek Kastanek (industry leader & educator from Singapore), on a fun-filled voyage in which you'll hear tips, tricks, and motivators behind setting up kick-ass teams and apprenticeship programs for your Bars and Brands. Will there be interactive team building exercises and games during this seminar, you ask? You betcha.
And in the words of the great Harry Johnson, "Whenever you have the opportunity, it is your duty to set a good example to him; teach him as much as you are able, so that when he is grown he can call himself a gentleman, and not be ashamed of his calling."
A first for Tales is a MMA face off between 'Multiple Malt Ambassadors' from Diageo, Beam/Suntory and William Grant.
Six ambassadors, two from each company with one whisky per person that they have to win the audience over with. The Catch? They only have 5 minutes and they aren't allowed to say A.How old it is B.What distillery it's from C. One whisky per company must be under 10 years old, the other can be anything from the warehouses that they fancy sharing with the lucky attendees.
The moderators will ask questions to the group and the audience in a fun, interactive seminar that will educate as well as entertain as these warriors go head to head. In the end it's the audience who decides on the champion. In the words of the immortal Highlander, "There can be only one!"
The event will be masterfully moderated World-renowned whisky writer and expert Dave Broom.
The contenders are: Ewan Morgan (Diageo), Gregor Cattanach (Diageo), Johnnie Mundell (Beam/Suntory), Iain McCallum (Beam/Suntory), Mitch Bechard (Wm Grants) and Lorne Cousin (Wm Grants).
Are we taking the most appropriate steps to use ingredients in a sustainable manner in our bars? And what would we do if the ingredients we hold so dear simply weren't around anymore? Join a bartender, a botanist and two botanical buyers as they discuss the steps to controlling the ingredient chain from producer to consumer, and learn about practical steps that can encourage us to use our ingredients better. The seminar will include links and a platform that helps engage bartenders and owners in a way of making real changes in their bars, and join the debate on whether we can, and should be controlling more of our input into our ingredients.
This document contains three photos shared under Creative Commons licenses. The photos are of various natural scenes and were uploaded to Flickr by three different photographers granting attribution rights. In summary, the document presents three nature photographs from Flickr licensed for sharing with attribution.
The document discusses 7 habits of the world's best bars based on a presentation given by industry experts. The 7 habits are: 1) Have a clear vision and goals for the bar; 2) Operate with integrity and prioritize quality; 3) Have a unique point of view; 4) Invest in and train great staff; 5) Offer an immersive customer experience; 6) Spoil and take care of customers; 7) Constantly reinvent and evolve the bar concept. The presentation also shares cocktail recipes and discusses what makes a "great" bar, including being a place of refuge and offering an experience.
The document is a collection of photos from Flickr shared under various Creative Commons licenses. It contains 20 photos in total with captions crediting the photographer and license for each image. The photos cover a variety of subjects including food, nature, people, and daily life. All are shared freely for others to use under the terms of their Creative Commons licenses.
The polite and well behaved rarely make history; often, it takes a strong personality to leave a lasting impression. In this lively session, a panel of modern-day rabble-rousers, led by Ambassador and Gin authority Rachel Ford, will weigh in on the outspoken philosophies of three early cocktail authors.
This document discusses how new industries and products establish legitimacy by connecting themselves to esteemed predecessors through imagined pasts. It provides examples of how the Scotch whisky industry portrayed an idealized historical narrative to establish credibility in its early days. Specifically, it discusses how distillers hired top advertising talent and blenders launched campaigns to win consumer trust by associating their products with a reputable imagined past for the industry. While this strategy helped Scotch whisky succeed, the document questions if the industry can ever fully separate itself from the legacy of this fabricated historical narrative.
This document contains multiple warnings about common substances like dihydrogen monoxide, citric acid, sucrose, and ethanol. It lists dangerous properties such as being highly corrosive, causing burns and corrosion of metals, and increasing risks of various diseases. However, it is implied that the warnings are exaggerated and anything can be poisonous in high enough doses, as expressed in the quote from Paracelsus.
When it comes to getting your cocktails published, a photo really is worth a thousand words! Quality cocktail photography is a must and if you know what you're doing, all it takes is a camera phone. Celebrated food and drink photographer Daniel Krieger, whose work has been published in The New York Times, PUNCH, Food & Wine, and gracing the pages multiple cocktail books, will teach you all you need to know about how to capture the soul of your most beautiful cocktail creations.
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise boosts blood flow, releases endorphins, and promotes changes in the brain which help enhance one's emotional well-being and mental clarity.
Brandy de Jerez has been underrated and ignored by bartenders for too long. Yet despite it's obscurity, there's no bottle on the liquor store shelf looks as grand or does as much peacocking. Spanish brandies wear crimson and gold upon their labels, dress in ribbons and wax seals, and announce themselves in Renaissance fonts. Then there are the courtly names, after kings and dukes and cardinals. You've surely noticed these grandees of the brandy world — even if, like most Americans, you've never bought one. Well, now is the time to find out what's inside. Do yourself a favor, and come to this seminar to taste and hear what makes Brandy de Jerez unique among the world's brandies. Our panel will feature experts who’ve flown in from Spain to will share in-depth knowledge of the country’s native spirit. We will taste hard-to-find aged brandies, and learn what special element that Spanish brandy brings to cocktails. Viva la Brandy de Jerez!
There are three major phases to consider when creating an atmosphere and culture that is conducive to great service and hospitality. What do you do before the guest walks in the door to set your staff up for success? How do you create an amazing atmosphere of warmth and hospitality one the guest is inside? And, how do you inspire your staff, instill a belief system, and create a sense of community? Jon Santer, Joaquin Simo, and Sean Kenyon each specialize in a different phase of hospitality. The always entertaining moderator Andy Seymour will guide you through the method behind their madness.
Non-alcoholic drinks are becoming increasingly popular as some people choose to reduce or eliminate alcohol from their diets. These non-alcoholic beers, wines and spirits provide complexity and flavor without the alcohol, appealing to health and wellness-focused consumers. Brewers and distillers are developing new non-alcoholic beverages with complex ingredients and rich flavors to meet the demands of this growing market.
This document provides a summary of highlights about liqueurs from "The Essential Global Guide to Liqueurs" by Camper English. It discusses the early history of liqueurs dating back to 900 AD, when volatile oils of herbs were best preserved in alcohol. It also summarizes different types of liqueurs like Curacao, Triple Sec, Amaretto, and flavored vodkas. The document outlines European geographical indications for liqueurs and provides examples of liqueurs from different countries. It also discusses methods of liqueur production and potential uses for dehydrated liqueurs.
The document provides advice to a young bartender who wants to open their own bar. It warns that owning a bar requires saying goodbye to personal time and hello to constant work and problems. Some key responsibilities include being available at all times, solving various operational issues, and navigating regulatory agencies. It questions whether the bartender has experience managing people and aspects like finances, regulations, and operations. It advises gaining experience in all bar roles and taking business courses before opening a bar to improve the chances of success, as the bar industry has a high failure rate.
Whether using Armagnac to replace a bourbon base or a rum base, or coming up with an original cocktail recipe, bartenders from London to New York and San Francisco are embracing French Brandies on their cocktails menus. This long overdue trend is not likely to change. Riding that wave is Armagnac, having lived in the shadow of it’s better-funded neighbor further north, Armagnac is finally having its moment in the spotlight.
The original craft spirit, steeped in a history that dates back over 700 years and flavored by the characters that can only be found in Gascony; a sip of Armagnac recalls secret cellars, the bravery of the 3 musketeers, French berets and a character as unique as the people that pour their heart and soul into producing it.
Join May Matta-Aliah, Armagnac Ambassador, and Doug Miller, Associate Professor
of Hospitality and Service Management at The Culinary Institute of America as they walk you through the range of grape varieties used, the importance of the proprietary distillation method used in the region and the influence of the local oak used for maturation.
You will also have a chance to taste a “Blanche”, an un-aged Armagnac, along with some older blends, both pure and in cocktails, to gain a full appreciation of the history as well as the current trends shaping the current Armagnac industry today.
Determining pricing for cocktails, a seemingly basic process in the bar business, can be far difficult than anyone would imagine. Sure, you’re house Aviation spec is bangin’, but what happens if you’re preferred gin doesn’t come in on today’s liquor order? What if citrus prices skyrocket? What if you work in a market where the ceiling doesn’t allow for double-digit cocktail prices? We’d bet you a bottle of vintage crème de violette that Hugo Ensslin, the first person to publish a recipe for the Aviation AND head bartender at the New York City’s Hotel Wallick, cared just as much about the cost of his cocktails as he did the famous cocktail’s house spec.
"Mom, I'm a bartender. That is what I'm doing with my life." You've made your proclamation, so now what? In an industry built on slim profit margins, high turnover, and 14-hour work days, how can we make bartending a viable career for ourselves and future generations? Stability, longevity and balance are career goals for all of us; whether it's staying behind a bar, moving into ownership, or working with a brand.
In this no-holds-barred discussion, Naomi Levy (bar manager at Boston’s Eastern Standard) leads panelists Julie Reiner, Scott Baird, and Charlotte Voisey as they guide you through career options and the obstacles of making our work/life balance more fulfilling. What are the challenges to having a family and maintaining relationships in the bar industry? How do you find financial stability within tips-based employment? What systems can be put in place to help build this industry into one that makes it possible for people to build a career? Learn about the ways you can look out for your own future and brainstorm ways in which we can help to build a better future for the industry as a whole.
Monongahela Rye was the original American whiskey, produced for over 150 years in Pittsburgh, which was once the whiskey capital of America. The document discusses the history of Monongahela Rye, from its origins with German and Scottish settlers in Pittsburgh, to its decline in the early 20th century. Modern distilleries like Wigle Whiskey are now working to bring back Monongahela Rye by using local grains and production methods reflective of the region's terroir, in order to reconnect consumers with this historic American whiskey style.
Jamaica, that tiny island in the Caribbean is internationally known for it's cultural exports such as Bob Marley, Reggae, Usain Bolt, Herbs* and even Bob-sleighing, but it has also influenced some famous cocktails with it's biggest and most re-known of exports... RUM. Global Rum Ambassador, Ian Burrell brings to life some of the historical Jamaican stories with a few samples of new & world exclusive rums & cocktails for you to taste as you learn what influence Jamaica has had on cocktail culture. Yeah Mon.
* You know what herbs I'm talking about.
Do you want to up your style game? Or maybe you are just a fan of hedonism. Either way, fine cocktails and cigars are a hedonistic dreamland. The potent flavours of smoke and spirit, in combination, can create a truly unique taste experience. Reaching taste nirvana is not as simple as lighting a cigar and sipping something potent, the Cocktails & Cohiba session will show you the proper way.
There is a growing international trend in the area of specialty cigar lounges that cater to a sophisticated clientele. Pairing drinks with cigars has always focussed on strong spirits, like scotch and cognac, though scientifically there are better choices. Cocktails are a great way to produce a flavour that pairs well with a cigar.
Delicia Silva the "Cigar Vixen" will expertly guide attendees on the basics of cigar appreciation. Much like fine spirits, there are parallels in the production of cigars that align with the creations of spirits and cocktails. Delicia will demonstrate the rituals of cigar culture while Darcy O'Neil will explain the scientific reasons why certain cocktails and spirits pair better with cigars.
This session is for anyone who wants to elevate their enjoyment of cigars and cocktails.
There is no "I" in T-E-A-M - the age-old saying holds true not only in conventional sporting but also in the sports of Bar-tending and Brand Building. The global demand for skilled barkeeps and brand team members is high but the supply is low. Success lies in organic education and knowledge through training, mentoring, and apprenticeship programs. Teams are only as good as the parts that make them up. This seminar will cover the bases, from what to look for when hiring, techniques to empower and motivate, emotional training, and ensuring standards are met and kept. Joining moderators Jonathan Pogash (The Cocktail Guru Inc.) and Dushan Zaric (86 Co., Employees Only), are experts Pamela Wiznitzer (USBG New York, The Dead Rabbit, Seamstress NY, and Guru of Fun at The Cocktail Guru team), Bobby Heugel (Owner at Anvil in Houston), and Zdenek Kastanek (industry leader & educator from Singapore), on a fun-filled voyage in which you'll hear tips, tricks, and motivators behind setting up kick-ass teams and apprenticeship programs for your Bars and Brands. Will there be interactive team building exercises and games during this seminar, you ask? You betcha.
And in the words of the great Harry Johnson, "Whenever you have the opportunity, it is your duty to set a good example to him; teach him as much as you are able, so that when he is grown he can call himself a gentleman, and not be ashamed of his calling."
A first for Tales is a MMA face off between 'Multiple Malt Ambassadors' from Diageo, Beam/Suntory and William Grant.
Six ambassadors, two from each company with one whisky per person that they have to win the audience over with. The Catch? They only have 5 minutes and they aren't allowed to say A.How old it is B.What distillery it's from C. One whisky per company must be under 10 years old, the other can be anything from the warehouses that they fancy sharing with the lucky attendees.
The moderators will ask questions to the group and the audience in a fun, interactive seminar that will educate as well as entertain as these warriors go head to head. In the end it's the audience who decides on the champion. In the words of the immortal Highlander, "There can be only one!"
The event will be masterfully moderated World-renowned whisky writer and expert Dave Broom.
The contenders are: Ewan Morgan (Diageo), Gregor Cattanach (Diageo), Johnnie Mundell (Beam/Suntory), Iain McCallum (Beam/Suntory), Mitch Bechard (Wm Grants) and Lorne Cousin (Wm Grants).
When is a Kilogram not a Kilogram? When it’s ‘The Kilogram’, the official standard measure which is getting slightly lighter every year, mocking the very idea of timeless, perfect precision in measurement of weight and volume. But rest assured, the Ounce is no better, being one of a half dozen wildly inconsistent measures used under the Imperial System.
The modern bar world has an almost religious belief in the importance of measurement, mocking those unbelievers who don’t use the jigger. But is there such a thing as true precision? Are our jiggers and measuring cups calibrated correctly, and were they ever reliable in the past? We treat old cocktail books with a lot of reverence, but their recipes made up of gills, ponies and drams today make no sense, if they ever did. In this seminar, we’ll explore the history of ‘weights and measures’ and decipher the quirks hidden in the measurements in old cocktail books, by demonstrating classic recipes made with one of the world’s largest collections of historical cocktail equipment. We will examine how the world has arrived at two incompatible measurements – the ML and the OZ – and why almost every country has a different ‘standard’ measure, and what that means for bartenders around the world as they adapt recipes from other countries and other eras. We’ll look at the pros and cons of today's bar tools and share research on how you need to know the quirks of your individual tools to be able to make better drinks. And we’ll also discuss the various methods – free pouring, jiggering, batching and more – by which you can ensure you are serving your guests the best drinks possible, wherever you are in the world.
Do you consider yourself a lover and connoisseur of aged spirits? Some say the best whisk(e)ys are the ones old enough to drink themselves. Whatever you fancy, may it be agave based or from a picturesque chateau in Cognac, the wood of the barrel defines much of the character. We will take a look at the obvious indicators like char level, dressing, and age. In addition we will analyze the many factors at play from the tannin and lactones reacting with the distillate to the speed of oxidation impacted by both pressure and temperature. The aging process is not just about time. Each barrel has a life, a lineage, and a story to tell. Some barrels have been shipped around the world and stored in the harshest of winters or enjoyed the tropical delights. If only barrels had passports to log their great journeys and guide us through their storied past and present!
In this session we will take your palate for a trip as we taste through expressions of neutral grain distillate that have been aged in all corners of the world. We invite you to compare and contrast to see how climate comes into play. Learn how to take this into your own bars and mimic the forces of nature on barrel-aged cocktails. Upon completion of this seminar you will have a keen understanding of exactly how coconut, chocolate, toffee or cherry notes develop!
The great Sourced Whiskey Scandal tells the story of independent bottlers or Non-Distiller Producers purchasing bulk whiskey from a former Seagram’s distillery and covertly bottling it for phony-backstory brands.
Although industry insiders have known about sourced whiskey for years and it has been reported in trade publications, consumers perceived many so-called NDP brands to be dishonest and reported them to the federal government for Tax & Trade Bureau (TTB) regulation violations, while class-action lawyers are suing them. Lumped in the middle of this controversy, dozens of honest sourced whiskey bottlers saw their business greatly impacted from the negative publicity despite never hiding the whiskey's origins.
In “The Audacity of Sourced Whiskey,” the seminar explores the business of sourced whiskey, detailing the storied history of Kentucky distilleries selling barrels to each other. The seminar will detail what distilleries sell sourced whiskey and give attendees an idea of where the whiskey is coming from, while explaining what and why distilleries require confidentiality in their sourced whiskey contracts.
While this seminar may be deemed controversial, it’s time people learn the truth about Sourced Whiskey. It’s not a dirty word, and independent bottlers should not be punished for practicing a 200-year-old American whiskey business model. Or should they?
The document summarizes a panel discussion at Tales of the Cocktail 2015 about writing for the cocktail industry. The panelists discussed the purpose and benefits of writing, topics to write about such as drink recipes and bar profiles, how to pitch ideas to publications, basics of setting up a blog, and took questions from the audience. Attendees were encouraged to provide feedback on the seminar through the Tales of the Cocktail mobile app and Twitter.
As independent spirit brands continue to make waves in the global drinks industry, the number of people wanting a piece of the action has multiplied massively.
Entrepreneurs are finding there’s not shortage of people offering cash investment, or industry players offering sales, distribution and other services, for a slice of equity.
So when there are multiple offers on the table from both potential partners and investors, how do you choose which deal to take? Get to right and you’ll have the resources to help you go further, faster.
Get it wrong and you could end up making no one rich but the lawyers.
Delivered by a world class group of drinks entrepreneurs, this seminar will provide real insight and practical advice on the pros and cons of different financial and distribution deals, at different stages of your business, helping you navigate your way to the smartest money!
Craft cocktails take time… but do they have to? From the four-hour Michelin meal to the 15-minute handcrafted cocktail, today’s food and cocktail culture has changed. For today’s consumer, quantity of time means quality of product. But there’s not always time for that.
Many kinds of establishments and special events demand top-of-the-line quality drinks in very little time — delicious cocktails made fast and at high volume. But how? In this seminar, our expert panelists share stories and advice from their years in the fast-craft trade.
Attendees will leave with a better understanding of the benefits of draft cocktails and how to serve 10 to 10,000 customers a consistent, fresh, visually appealing drink. They will take away the do’s and don’ts of pre-batched cocktails and the trials and tribulations of creating ready to drink, all natural, bottled cocktails for the home consumer. They will also learn how it is possible to do-away with all perishables, including citrus and ice, deliver a round of Manhattans in 25 seconds and be awarded World’s Best International Cocktail Bar. This is a seminar not be missed!
Join Award-winning mixologist and author Dale DeGroff for a lively presentation on the origins of aromatic bitters. Participate in a tasting of five different aromatic of bitters- first on their own, then paired with a rye Manhattan. Experience the flavor profiles of a variety of styles of aromatic bitters and how they impact this Iconic Cocktail. Degroff talks through a couple classic 19th century bitters recipes during the tasting, and captivates with stories of how these botanicals were discovered and how they influenced history.
Interaction with the bartender (get your mind out of the gutter) can make or break a guest's experience at a bar. This seminar hosted by the Bols Bartending Academy will feature 3 world champion bartenders from a variety of backgrounds. They will teach you how to manipulate a wide variety of objects that you use everyday behind the bar. That little flick, roll or throw can go a long way towards how confident a guest feels about your ability to make them a great drink, even before it touches their lips.
In this hands on class; straws, strainers, jiggers and even liquid itself will not be spared from your attempts to defy gravity as we share with you some of our greatest hits to make you look truly stylish behind the bar. After all it is all in the delivery!
No prior experience is necessary and those with experience will still learn something from this panel.
Note- You are only human and will make a mistake at some point, don't let that mistake ruin your day. You cannot wear open toed shoes to this technique seminar.
Once the sole province of the most technologically advanced mixologists on the planet, decades of abuse by chain-bars making soulless drinks killed the blender's appeal to modern cocktailians. Slushie machines never even got a look in.
But then tiki bars made a comeback as respectable temples of mixology. And then slushie machines began becoming fixtures at trend-setting bars like The Artesian (London), Mother's Ruin (New York) and the Erin Rose (New Orleans). With all this, plus brand-new research from mixological mad scientist Dave Arnold's ground-breaking book “Liquid Intelligence”, it's time to, ahem, let it goooooooooooo!
Together with award-winning presenter, spirits educator (and ex-blender slave at TGI Fridays) Philip Duff, Dave will explain and demonstrate when to blend and when to slush, how you can make slushies without having to buy a slushie machine, the mathematics of frozen drinks, pitfalls to avoid when embarking on a frozen drinks program, the importance of sugar (and salt, come to that), how to translate a stirred recipe into a frozen one, and why your blender is a heater as well as a cooler, all featuring original research underwritten by Pallini, creators of the world's best-selling premium limoncello.
There can't be a city in the world with more frozen-drinks machines per square foot than New Orleans, so come on down to a room full of more different blenders and slushie machines than you can shake a stick at for stories of pull capacity, Chocolate Monkeys, and sugar-to-acid ratios.
(Oh - and the best frozen drinks you've ever had!)
Citrus is an integral component to well balanced cocktails and is arguably the most volatile of cocktail ingredients. Citrus oils, on the other hand, have an unusually long shelf life. And not just citrus oils but oils from various fruits and herbs retain aroma and flavor when extracted properly. These oils in combination with a variety of naturally derived acids, like citric and subsidiary sodium citrate, along with sugar and water can mock a citrus component in a cocktail but retain the integrity of its natural flavor. At varying degrees, these components can create Citrates that have a similar pH and brix level to citrus or Elixirs that have added water and sugar content and can be utilized in bottled or two step cocktails. During the seminar, attendees will learn various techniques for extracting oils from citrus, herbs, spices and various fruits and how to convert those extracted oils into citrates and elixirs. Cocktail Citrates and Elixirs can transform citrus based draft cocktails, punches and bottled cocktails and remove the volatility of fresh citrus. During this seminar, attendees will also learn practical information about how to keg and bottle cocktails. An information booklet will be given to all attendees that will include Cocktail Citrate and Elixir recipes and formulas, equipment, techniques, cocktail recipes and ideas for further experimentation. Also during the seminar, attendees will taste Citrate and Elixir based cocktails and a number of citrates on their own.
The article discusses the legal production of liquor at a distillery in Baltimore. The distillery is producing liquor under the supervision of federal officials to ensure only legal amounts are made. Workers are distilling rye whiskey and will bottle it once it has aged properly according to new federal regulations governing the liquor industry.
Tragically neglected, forgotten and abused for decades, vermouth is once again in the spotlight as people rediscover this wonderful, essential cocktail ingredient. This rediscovery has sparked another new trend: homemade and craft vermouth. Making vermouth can be remarkably challenging or laughably simple depending on your approach. Co-author of the only significant book on vermouth,The Mixellany Guide to Vermouth, Jared Brown has made dozens of batches of different vermouths. He has also sampled at least as many made by others, and amassed a secret file of never-before-revealed historic vermouth recipes. Come learn how to make vermouth or how to make better vermouth. Brown will take you through the step-by-step process and provide some never-before-seen vintage recipes that you can take home and make for yourself.
From their beginnings in Ireland; as rural grocers and grog's to the Victorian bars of Dublin and Belfast, the Irish Pub has evolved from country shop pubs, even doubling up as undertakers with adjoining boozers, to being exported to every corner of the world - an Irish Pub embassy in every city across the globe. Hear the stories of how the Irish Pub became exported across the world to become the World’s favorite bar, what makes an authentic Irish Pub? And the evolution and future of Irish bars
Join Tim Herlihy of Tullamore D.E.W. and Irish Whiskey expert Gerry Graham, who have both traveled the World sitting in front of the best Irish bars and pubs, with Dead Rabbit’s Jack McGarry who has stood behind the best Irish Bar in the World
Whether you are a Bartender, Owner, or Irish Whiskey enthusiast, join the panel for a drink as they tell the story of the Irish Pub, discuss their 10 favorite Irish Pubs and what makes the Irish Pub the World’s favorite watering hole
#TheIrishPub
Level 3 NCEA - NZ: A Nation In the Making 1872 - 1900 SML.pptHenry Hollis
The History of NZ 1870-1900.
Making of a Nation.
From the NZ Wars to Liberals,
Richard Seddon, George Grey,
Social Laboratory, New Zealand,
Confiscations, Kotahitanga, Kingitanga, Parliament, Suffrage, Repudiation, Economic Change, Agriculture, Gold Mining, Timber, Flax, Sheep, Dairying,
Temple of Asclepius in Thrace. Excavation resultsKrassimira Luka
The temple and the sanctuary around were dedicated to Asklepios Zmidrenus. This name has been known since 1875 when an inscription dedicated to him was discovered in Rome. The inscription is dated in 227 AD and was left by soldiers originating from the city of Philippopolis (modern Plovdiv).
CapTechTalks Webinar Slides June 2024 Donovan Wright.pptxCapitolTechU
Slides from a Capitol Technology University webinar held June 20, 2024. The webinar featured Dr. Donovan Wright, presenting on the Department of Defense Digital Transformation.
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إضغ بين إيديكم من أقوى الملازم التي صممتها
ملزمة تشريح الجهاز الهيكلي (نظري 3)
💀💀💀💀💀💀💀💀💀💀
تتميز هذهِ الملزمة بعِدة مُميزات :
1- مُترجمة ترجمة تُناسب جميع المستويات
2- تحتوي على 78 رسم توضيحي لكل كلمة موجودة بالملزمة (لكل كلمة !!!!)
#فهم_ماكو_درخ
3- دقة الكتابة والصور عالية جداً جداً جداً
4- هُنالك بعض المعلومات تم توضيحها بشكل تفصيلي جداً (تُعتبر لدى الطالب أو الطالبة بإنها معلومات مُبهمة ومع ذلك تم توضيح هذهِ المعلومات المُبهمة بشكل تفصيلي جداً
5- الملزمة تشرح نفسها ب نفسها بس تكلك تعال اقراني
6- تحتوي الملزمة في اول سلايد على خارطة تتضمن جميع تفرُعات معلومات الجهاز الهيكلي المذكورة في هذهِ الملزمة
واخيراً هذهِ الملزمة حلالٌ عليكم وإتمنى منكم إن تدعولي بالخير والصحة والعافية فقط
كل التوفيق زملائي وزميلاتي ، زميلكم محمد الذهبي 💊💊
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A Free 200-Page eBook ~ Brain and Mind Exercise.pptxOH TEIK BIN
(A Free eBook comprising 3 Sets of Presentation of a selection of Puzzles, Brain Teasers and Thinking Problems to exercise both the mind and the Right and Left Brain. To help keep the mind and brain fit and healthy. Good for both the young and old alike.
Answers are given for all the puzzles and problems.)
With Metta,
Bro. Oh Teik Bin 🙏🤓🤔🥰
Just A Little Bit: The Secret, Hidden Additives of Spirits
1. 1
Just A Little Bit: The Secret, Hidden Additives of Spirits
Davin de Kergommeaux
It’s been a long and flavourful journey for this whisky lover. Here I am
in New Orleans, a dedicated Scotchsingle malt whisky guy telling
you about little-known ingredients in rum and whisky and eventually,
waxing almost rhapsodic about manually enhancing some of those
ingredients.
In 1998 I was one of five single malt whisky fanatics who founded a
group called the Malt Maniacs. In 1999,when our website came on
line there were no blogs – whisky or otherwise – and the web was
just waking up to whisky. So, we had a lot of influence and as a
group, and as individuals, became almost messianic about single
malt Scotch and all the things that made it an authentic spirit. All its
flavours came strictly from the ingredients and the processes usedto
make it.
2. 2
Then something strange happened. A Japanese whisky that we
tasted simply blew the bestScotches out of the water. A door to the
outside – beyond single malt Scotch– was opened and we emerged
from our single-malt-lovers’Plato’s cave. There was more than
single malt out there to tantalize our taste buds. And now we knew it.
After our escape from the cave, I headed in the direction of flavour. I
live in Canada. The government controls liquor sales there and
superior Scotchsingle malts are very difficult to come by – and
expensive. So I supplemented myliquor collectionwith the more
readily available rums, bourbons, and Canadian whiskies.
But it is difficult to escape entirely from our formative years and I had
been thoroughly inculcated into the cult of the three ingredients –
water, grain, and yeast. At that time, the conceptof the barrel
contributing flavour barely occurred to anyone. The marketers said
three ingredients and we willingly drank their koolaid. Naturally, I
gravitated to rum and non-Scotchwhiskies because they too seemed
3. 3
to be “authentic” products. Only natural ingredients and processes
were used in their making, and their flavours were shaped by nature.
I am probablybest known – by those who even know me, that is – for
my writings about Canadian whisky. But whenever I can, I still enjoy
my Scotchand I seek out all kinds of other drinks as well. Because,
somewhere along the way I have emerged from a second,larger
cave – Plato’s was a cave within a cave if you will – and now seek
spirits not because they are so-called authentic, but because they are
flavourful – full of flavour. What I value most in a drink these days, is
the dance it does on my tongue and I no longer care how the flavours
and sensations that make the steps of that dance, got there.
These SED Talks will end later this afternoon at 4:30 with a
presentation about simple cocktails given by Dave Broom. Dave is a
leading tastemaker and the pre-eminent whisky writer of our time.
He’s a guru of single malt Scotch and rum, and with his new book
Whisky:The Manual the mostsignificant spokespersonfor the new
leading edge of spirits aficionados:Those who seek flavour: Those
who enjoy spirits because of how they taste and not simply because
4. 4
they were made according to the rules and regulations of a defined
and oft-times restrictive process.
And let’s not forget where these rules and regulations that some
whisky bloggers seem to revere these days, came from. They were
made up by politicians, not whisky makers. And the reasons mostof
these rules and regulations were put in place were to maximize tax
revenues and to secure votes, NOT to make better or more authentic
whisky.
So let me talk about enhancing flavour in barrel-aged spirits, and
before you throw rotten tomatoes (or Bloody Marys – it’s been a long
week of imbibing) let Dave tell you eloquently this afternoon, what I
will stumble through this morning. And I’m not suggesting that you
pelt Dave, only that you don’t pelt me.
And one caveat – I have an undergraduate degree in biology – my
specialty was barley genetics,and a masters in biology – my
specialty was corn breeding. So, long, long ago I followed several
courses in organic chemistry and biochemistry. But I am not a
5. 5
chemist, not by any stretch of the imagination, and will make no
attempt to illustrate this talk with molecular or chemical structures.
Sometimes the flavour of barrel-agedrum and whisky is so
wonderfully rich that we forgetthat these spirits are almost entirely
made up of water and alcohol – two relatively flavourless substances.
What is even more surprising when you talk to flavour chemists is to
learn that the substances that make up the flavour and aroma of our
favourite drinks, and even foods,account for less that 1% of their
molecular weight. In fact some of the chemicals mostcrucial in
determining key flavours may account for as little as 0.05%. And
minute changes in the percentage of these chemicals can have
profound effects on how a beverage tastes.
As old-time whisky makers retire and begin to tell their tales, it is
becoming betterknown that before 1990,virtually all Scotchsherry
malts – those aged in sherry or other wine casks – were flavoured
with paxarette. One ex-coopertold me candidly that at his hugely
successful Scotchmalt distillery they added a pint of paxarette to
every cask, rolled it around and then pressurized it to about 40psiso
6. 6
the pax would soak into the wood. Any residue was somewhat half-
heartedly drained off before the cask was filled with new spirit.
They called it cask conditioning but its only purpose was to add
flavour to the whisky. Paxarette, for those not familiar with it is a
concentrate made from sherry – primarily Pedro Ximinez based
sherries. It is ultra sweet, sticky and heavy in fruit flavours.
Now a pint of pax in a whole barrel of whisky doesn’tseem like a lot
of flavouring. However, I had the very good fortune this spring to
spend a day with master blender,Dr. Don Livermore,in the lab at
Corby distillery. Under his direction, I made my own blend and I must
say that I was pretty pleased with it. Then he suggestedadding a bit
of pax. When I added enough to make up 0.5% of the volume the
flavour of the whisky had grown to gigantic proportions and it
somehowtasted older – much older. The dried dark fruits, tobaccos,
coffee notes of old whisky simply burst onto my palate in a most
harmonious and balanced symphony. And best of all, all the raw
whisky notes were still there playing bass, cello, and first violin.
7. 7
Suddenly I understood the secretof the great sherry malts I so loved:
Paxarette.
We hear a lot about flavoured rums and whiskies these days.
Flavoured rum makes up over 1/3 of all the rum sold,and flavoured
whisky is the fastest growing whisky segmentby a long shot. There
are naysayers, many of them, who feeladded flavour is not authentic
and bad for the category. They point to the current slide in the
popularity of flavoured vodka and predict the same will happen to
whisky, taking the whole categorywith it. Rum drinkers, thankfully,
are a little more open minded.
But vodka is by definition a flavourless drink. It is, put bluntly, an
alcohol donor for mixed drinks, because alcohol alone enhances our
enjoyment of flavour. However, barrel-aged rum and whisky are
already rich in flavour. They are more than alcohol donors; they carry
the very flavours so many aficionados and mixologists seek.
Although the elements that contribute those flavours can be detected
in very small amounts, virtually all aromatic compounds have flavour
8. 8
thresholds – concentrations below which we simply cannot taste
them. Sometimes,some of the most potentially flavourful elements
are present at concentrations below this threshold. They are in the
liquor but we just can’t quite taste them. What would happen if we
manually gave them a boost?
As we read the literature on flavours, we quickly learn that each
chemical has its characteristic aroma and flavour and that no two
chemicals have exactly the same flavour or aroma. So it is easy to
draw the conclusionthat each flavour or aroma is produced by a
differentchemical. But nature can never be that simple.
In reality our brains have learned to identify certain combinations of
many chemicals as individual flavours. There is not a single chemical
that smells like oranges, or bananas, or bacon, or maple syrup.
Some come close but none are dead on. Rather, it is a specific
combination of many individual chemicals that causes our brain to
registerorange or banana or maple syrup.
9. 9
And our brains can almost always tell the real flavours from those
made in a lab. It’s similar to how we can tell, when we walk past a
bar if the music is live. No matter how good the sound system,we
know instantly when they’re playing recorded music and when they’ve
hired live musicians. “Real” flavours have an ambiance just as real
music does. Oh, oh, here I go on authenticity again. Didn’t we
discard that in the beginning? Well, yes and no.
In 2012, Glenfiddich MasterBlender,Brian Kinsman created a
new Canadian whisky. William Grant and Sons owns Glenfiddich.
They also own Canada’s Gibson’s whiskies. I’ve not had an
opportunity to discuss this directly with Kinsman, but here is what his
people in Canada have told me. Kinsman was tasked with creating a
new whisky to celebrate the 100th
anniversary of Canadian
professionalfootball. His idea? Simple. Add a little bit of Canadian
maple syrup to Gibson’s 12 year old.
Canadian whisky is well known for its maple syrup-like flavours. They
are not there all the time but when they are, although sweet, they are
somehowcrisp and clean and never cloying. One of the key
10. 10
contributors to the flavour of maple syrup is a simple lactone called
sotolon. Since maple syrup is made from only one ingredient –
maple sap – this sotolon clearly comes straight from the maple tree.
We sometimes hearwhisky people talking vaguely about oak
lactones as flavour components. Wellone of the most versatile of
these lactones is sotolon. It’s not just found in maple, but in oak,
curry, cane syrup, fenugreekseeds,and a host of other plants and
spices. Sotolonis particularly influential in the flavour of dark spirits
that have been aged in used barrels – those with the primary vanillas
and caramels reduced by previous useage.
There are two forms of sotolon – versions that are identical but for the
way the molecule twists. Enantiomers they are called. The left-
twisting S or sinister sotolon tastes somewhat like walnuts, and is rich
in caramels. The threshold of taste for S-sotolonis a mere 0.8 parts
per billion. The right twisting version, called R or recto sotolontastes
sort of like walnuts and has a rancio-like quality. Rancio is a flavour
or quality that our brain interprets as age. The threshold of taste for
11. 11
R-sotolonis more than 100 times greater than s sotolon- 89 parts per
billion.
In nature, both enantiomers occurin equal amounts so the
concentration of S-sotolonmust greatly exceed its threshold of taste
before R-sotolonhas any effectat all on flavour. Sotolons also
contribute tobacco flavours, coffees, nuttiness, rich fruitiness, dried
dark fruits and similar indicators of long-aged spirits. Coincidentally,
sotolonis also presentin paxarette and is a key flavoring element in
maple syrup. R-sotolonslowly accumulates as a productof
oxidation, as spirits age and eventually becomes one of the
chemicals that make long-aged rums and whiskies taste fully mature.
Unlike in some current maple whiskies on the market, the maple
syrup that Kinsman added to his Gibson’s specialedition did not
assert itself. In fact, had we not been told we would never have
suspectedthat it was present. Kinsman found that he could not
simply add maple syrup to Gibson’s 12 year old. The whisky was
already too flavourful, too balanced, and too mature.
12. 12
Instead he made up a new blend containing significant quantities of
much younger whisky. Could it be that the maple syrup he added,
although not overtly detectable,raised the concentration of R-sotolon
above 89 parts per billion – it’s threshold of taste – to give us the rich,
flavourful crisply woody, and ever-so authentic tasting Gibson’s Grey
Cup Centennial whisky?
I have to admit that I supportthose who rebuffthe use of
flavouringin dark spirits for its own sake – those drinks where the
flavour takes over the spirit. Still, I encourage you, as mixologists to
experiment with adding just the tiniest smidgenof real rum and
whisky flavours – citrus zest, cinnamon, cloves,ginger, maple syrup
to your cocktails, not to cover the flavour of the spirit but to draw out
the hidden subtleties of barrel-aged rum or whisky. Don’t add so
much that you can detectit overtly, but experimentwith just tiny
amounts, tasting how they pull out the intrinsic rum and whisky notes.
And for those who cling to the creed of authenticity, think twice about
that dance the spirit does on your tongue before you snub flavour-
enhanced rums and whiskies. No, you’ll not find me sipping a
13. 13
marshmallow-peanut butter vodka martini any time soon. But add a
few toasted fenugreekseeds – a powerful source of sotolon – to your
latest dark spirits cocktail and you may find me ordering a second . .
. and a third, and eventually you may have to call my wife to take me
home.