The document summarizes a tasting event hosted by The Artisanal Group featuring various craft spirits. Brand representatives had 10 minutes to present cocktails and discuss their spirits. The panel of mixologists documented what made the craft spirits stand out. Featured were spirits from the US, Italy, Mongolia and Mexico including tequilas, gins, whiskeys and more. The craft spirits were produced in small batches and with unique stories and ingredients.

1. 94 / the tasting panel / march 2014
Celebrating
the Culture of
CraftTHE ARTISANAL GROUP PROVIDES CRAFT
SPIRITS SELECTIONS FOR OUR LATEST
SPEED TASTING AT L.A.’S EVELEIGH
F
rom Downtown L.A.’s hottest whisk(e)y bars, to the
Westside’s mixology-driven hotspots, the City of Angels
has caught craft cocktail fever! Propelling this move-
ment across the city—and the country!—has been a bevy of
beautiful artisan spirits, products made by hand, with great
attention to detail and a special story behind each bottle.
Now, with Southern Wine & Spirits’ innovative Artisanal
Group portfolio, boutique brands are front and center, and
THE TASTING PANEL is here to help shine an even brighter
spotlight on the craft spirit!
Brands had ten minutes to present our panel of L.A.’s
hottest mixologists with a craft cocktail and a neat taste of
each spirit. From speakeasy-ready sippers to culinary cocktail
concoctions, we documented what made the participating
craft spirits stand out!
edited by Meridith May / photos by Jeremy Ball
The Artisanal Group catalog from
SWS/American Wine & Spirits of CA
is an armory of some of the coolest
craft spirits available today.

2. Panel-Lists: Cervantes Magana (CEO of Medicine Show), Raul Yrastorza (GM of Zengo
in Santa Monica), Kiowa Bryan (bartender at The Eveleigh), Ricky Yarnall (bartender
at Harvard & Stone) and Jason Schiffer (owner, 320 Main).
SWS’s A-List (as in A for Artisanal): Ray Ewers, Portfolio
Manager; Tricia Cole, Director of Spirits; and Tim Hirota,
Director, The Artisanal Group.
Erick Castro (proprietor of Polite Provisions, San Diego),
Meridith May (Publisher/Editorial Director, THE TASTING
PANEL), Brent Falcon (bartender at City Tavern) and Dave
Kupchinsky (Bar Manager at Eveleigh).
march 2014 / the tasting panel / 95

3. 96 / the tasting panel / march 2014
CRAFTING WITH AMARO
The leading amaro in Italy,
Averna Amaro Siciliano was first
crafted in 1868 as a secret herbal
elixir believed to have tonic and
therapeutic qualities. The recipe
of dried fruits, fresh herbs, spices
and plant roots make this a natural
base for inspired cocktails.
Domaine Select
Notes from Our Panel:
“The warm caramel and
citrus tones of Averna speak
with a Sicilian accent and
change the concept of the
spirit from a digestive to
an aperitivo. Ethereal and
lithe.” —Brent Falco
“Stunning cocktail. The
choice of green apples and
rosemary bring out the
gorgeous notes particular to
Averna.” —Raul Yrastorza
Eve’sCup“Tazzad’Eva”
recipe created by Tad Carducci
◗
1 oz. Averna
◗
1 oz. G’Vine Nouaison
◗ 4 leaves mint
◗
Rosemary sprig
◗
Splash of Fever-Tree Tonic
◗
1 teaspoon chopped green apple
◗
Lightly muddle mint and rosemary.
Add Averna and G’Vine, shake and
strain over ice in a highball. Fill with
tonic. Stir in the spoonful of apples
and garnish with a rosemary sprig.
TheDoubleHelix
◗
2 oz. Silver Lightning Moonshine
◗
3 oz. Barolo Chinato
◗
½ oz. green Ghartreuse
◗
¼ oz. Amaro CioCiaro
◗
1 dash Fee Brothers Whiskey
Barrel-Aged Bitters
◗
Garnished in orange twist
Shelley Buck, Certified
Sommelier, CMS, ASA for
Domaine Select.
CRAFT ‘SHINING
Craft spirits came to wine country
when Master Distiller Steve
Gertman created Santa Barbara
County’s first distillery. Located in
an industrial complex in Buellton,
in the heart of Pinot Noir and
Chardonnay heaven, Ascendant
Spirits is certainly on the rise. With
a couple of unique vodkas and a
bourbon under his belt, Gertman’s
Silver Lightning Moonshine is a
throwback to pre-Prohibition style
100% corn whiskey. The 99-proof,
“zero age” white spirit is produced
in a custom designed Vendome still.
Ascendant Spirits
Notes from Our Panel: “I grew up in Michigan on a horse farm and
this whiskey’s aromas—sweet corn, floral notes and musky hay—are
reminiscent of the corn silo in our barn. The cocktail is fantastic and
sophisticated.” —Jason Schiffer
“On its own, the corn whiskey offers a more complex palate than
expected to complement the sweet corn. In the cocktail, the corn comes
through with round, broad strokes and engages with notes of coffee,
dark fruit (from the Barolo Chinato), orange and chamomile. Well done.”
—Erick Castro
Anna Knudson, bartender at Melrose
Umbrella and Crossroads with Steve
Gertman, President and Master
Distiller for Ascendant Spirits.

4. march 2014 / the tasting panel / 97
CRAFT RATIFICATION
In 1792, Kentucky was recognized as a
state. In Kentucky, bourbon is recognized
as the state’s liquid pride and joy. With
its high rye content, 1792 Ridgemont
Reserve is more than a traditional
straight Kentucky bourbon. Crafted at
the historic Sam Moore distillery (once
known as Barton Distillery) this small
batch, full-bodied beauty is bottled at
93.7 proof and aged eight years in new
charred oak barrels.
Sazerac
Notes from Our Panel: “A play off of
the Mule. The use of the Zipang saké
and ginger syrup in the place of ginger
beer actually brings out the weight of
the whiskey and the ginger meets up
with the pepper/licorice/coffee tones
of 1792—what a match!” —Cervantes
Magana
“1792 has a unique and wonderful spice
character: clove and white pepper with
lots of caramel in-between. I love the way
it feels on the palate. The saké adds earthy
flavors.” —Ricky Yarnall
Excellia Tequila is a marriage of two cultures, three regions (Jalisco,
Sauternes and Cognac) and two visionary men, French-born Master
Distiller Jean Sebastian Robiquet and tequila legend Carlos Camarena.
When the two met in Mexico, they talked agave and grapes: the terroir,
the plants and their respective “fruit.”
For a brand with a name like Excellia, extra steps are taken to make it
truly excel. Agave is harvested after 12 years (versus the standard 8–10);
natural fermentation over 7–10 days, followed by a double distillation in
copper potstills. Aging occurs in 20-year-old Cognac barrels and grand
cru Sauterne wine casks; lots are aged separately and then blended. The
labels and medallions for each bottle are placed by hand. The Excellia
Reposado, used for the event cocktail is aged for eight months.
Domaine Select
Notes from Our Panel: “The flavor combination of fig, fennel and
Sauternes with the reposado tequila, which already has a rich, honey
mouthfeel, is a textural sensation.”
—Dave Kupchinksky
“Excellia Reposado is fragrant
and warm, with sweet tobacco
notes that correspond to the
Cognac and Sauternes influence
from the wood aging and from
the cocktail ingredients. I want
to drink this on a porch rocking
chair, surrounded by fireflies,
on an August evening.” —Kiowa
Brown
Fausto Esquivel, bartender
at Mizu Sushi Bar & Grill,
named the drink after a
Japanese raging bull.KochinoShima
◗
2 oz. 1792 Ridgemont Reserve Kentucky
Straight Bourbon
◗
¾ oz. organic ginger syrup
◗
½ oz. lime juice
◗
2 dashes of bitters, topped with sparking
saké (Geikkekan Zipang) and orange zest
CRAFTING TEQUILA WITH A FRENCH ACCENT
RomancingtheBarrel
◗
1½ oz. Excellia Reposado Tequila
◗
¾ oz. Cognac
◗
¾ oz. homemade fig fennel and
Sauternes syrup
◗
Stir and garnish with lavender
bitters over a fused ice sphere.

5. 98 / the tasting panel / march 2014
CRAFTED IN MONGOLIA
The statuesque bottle for Soyombo
Vodka bears the brand’s symbol, cre-
ated from an ancient vision of letter-like
signs in the eternal skies of Mongolia.
The Soyombo symbol is the first letter
of the alphabet, which means “enlight-
ened” or “created out of itself.”
Crafted in small batches at the origi-
nal distillery site of the last Emperor’s
Palace in the capital of Ulaanbaatar,
Soyombo vodka is made from organic
wheat on the Mongolia steppes. Pure
spring water that melts from mountain
snow is distilled six times and filtered
for five days over charcoal, quartz,
diamonds and silver.
The APU Company
Notes from Our Panel: “Soyombo
possesses a nice, long finish with
herbaceous, chalky, anise notes which makes it interesting on the palate.
The cocktail was a ‘wow!’ —the fresh oregano and grapefruit juice pulled
out the vodka notes on the back end.”—Raul Yrastorza
“The vodka is clean and has its floral side and its savory side. The
cocktail and its citrus component elevate its flavor profile. This is a vodka
cocktail that deserves to be crowned ‘queen.’” —Cervantes Magana
Karin Graziadei, Soyombo Brand
Ambassador Los Angeles;
Rodger Reiss, Soyombo Sales
Executive and consultant; and
Niki Kotantoulas, bartender at
Laurel Hardware.
TheHoodedCrane
◗
2 oz. Soyombo Vodka
◗
2 oz. fresh grapefruit juice
◗
¾ oz. unpasteurized honey water
◗
Fresh muddled oregano
◗
Shake all ingredients in shaker. Served up
in a coupe. Garnish with fresh oregano.
SMALL TOWN CRAFTER
In Three Oaks, Michigan (population
1,800) the family-owned Journeyman
Distillery has created Buggy Whip Wheat
Whiskey. Certified organic and kosher,
it is made, according to National Brand
Manager Simon Barrios, from “scratch
cooking,” in a potstill by Master Distiller
Bill Walter. The distillery uses its own
water source, with no chlorine. The
90-proof spirit is in touch with spirits:
Apparently the 1850s buggy whip and
corset factory that now serves as the
distillery is haunted.
Journeyman Distillery
Notes from Our Panel: “Great riff off the
Artillery Punch. The whiskey is honey-
sweet, soft and weighty—buttery with maple, peachy, apricot tones. The cocktail
tones down the butter, making it more savory.” —Brent Falco
“Buggy Whip Whiskey shows off its buttery side but with a dash of pepper.
The forward spice from the Minnesota white oak barrels comes through to a
long finish and creamy mouthfeel. The punch is well-thought-out; the ingredi-
ents, especially the Earl Grey tea, add good tannins.” —Raul Yrastorza
The Journeyman Distillery duo: Ross Shimala, Brand
Ambassador and Simon Barrios, National Brand Manager.
PacifistPunch
◗
1 qt. Buggywhip Wheat Whiskey
◗
1 qt. of Earl Grey tea with pepper-
corns and sage
◗
750 ml. late-harvest Zinfandel
◗
1 pint of Journeyman Roads End
Barrel-Aged Rum
◗
½ pint French brandy
◗
2 oz. Bénédictine
◗
1 pint blood-orange juice
◗
½ pint lemon juice
◗
Garnish with blood orange, lemon
slice, and fresh sage.

6. march 2014 / the tasting panel / 99
THE CRAFTED ENSEMBLE
El Silencio Premium Mezcal is
a 100% ensemble of agaves,
blended and double-distilled in
San Baltazar, Oaxaca. Carefully
selected 10-12 year old agave
is the base for this small batch
80-proof joven spirit made by
Mezcalier Pedro Hernández.
El Silencio Holdings
Notes from Our Panel: “El
Silencio is a great entry mez-
cal: it’s soft, aromatic (citrus
and subtle-yet-sweet smoke)
and has a hint of petroleum.
The sherry brings in a salty
quality which is intriguing.”
—Jason Schiffer
“A mezcal for the masses, El
Silencio, with its soft, round
mineral/floral character, is an
ambassador for the category.
The Sazerac-style cocktail hits
the sweet spot and makes the
experience even more appeal-
ing.” —Cervantes Magana
Liquid Assets co-owners and
El Silencio Brand Ambassadors
Marcos Tello and Aidan
Demarest.
TheSilentAssassin
◗
1¾ oz. El Silencio Mezcal
◗
1 barspoon Pernod Absinthe 1805
Formula
◗
1¼ oz. of Hartley & Gibson Pedro
Ximenez Sherry
◗
Stir with ice and strain. Garnish
with orange peel.
CRAFTED FROM FREE-RUN JUICE
Re:Find Gin is made by winemaker Alex
Villicana, using the free run juice off
of pressed red grapes, which is also
known as the saignée method. Now
also Master Distiller, Villicana collects
juice from 13 wineries in the Paso
Robles area, his central coast location
for his vineyards and Re:Find Distillery.
“This juice would be thrown away oth-
erwise,” notes Villicana who refers to
about 150 tons of juice from high-end
grapes used for his spirits production.
Distilled four times, the high sugar
content in the grapes give Re:Find gin
its textural sweet viscosity, and the [7]
botanicals coat the mouth.
Re:Find Handcrafted Spirits
Notes from Our Panel: “A rosé
wine–based gin! Very floral, with notes
of plum, lemon, lavender and mocha. The cocktail reminds me of Sweet Tarts—
refreshing!” —Erick Castro
“From vanilla musk to mango and lychee, this gin is so unique. The wine balances
out the sweetness on the cocktail, but the gin shines thorugh.” —Ricky Yarnall
Distiller Alex Villicana is proprietor of Re:Find in Paso Robles.
Re:FindGinPlumSour
recipe by mixologist Eric Carfagnini
of La Cosecha in Paso Robles.
◗
1 oz. Re:Find Gin
◗
½ oz. lemon
◗
½ oz. simple syrup
◗
2 dashes plum bitters
◗
Float of Villicana Red Wine
◗
Combine the first four ingredients
and then strain. Pour into Old
Fashioned glass with ice and float
the wine. Garnish with lemon peel.

7. 100 / the tasting panel / march 2014
FULLY MATURED, THEN FULLY CRAFTED
Awarded a Gold Medal from the
San Francisco International Wine
Competition, estate-grown Santoyo
Grand Leyenda silver tequila is produced
in a certified Organic distillery. Ten- to
12-year-old agave—grown on a family
estate passed down through four genera-
tions of the Santoyo family—is harvested
with full, rich, mature flavors.
“The Champagne-style bottle is a tribute
to my father,” explained founder Jesus
Santoyo, CEO of Grand Leyenda. Pointing
to the family shield and crest, he adds, “He
is the grand legend in our family.”
Notes from Our Panel: “The Grand
Leyenda silver is naturally sweet, yet the
raw agave notes come through with hints
of minerals, tobacco and basil. The cock-
tail is well balanced and a good example
of a modern Margarita.” —Kiowa Bryan
“Grass, earth and minerality: a nice
combination of notes from this silver. The
simple cocktail allows the citrus sweet-
ness of the tequila to shine through.”
—Brent Falco
Jesus Santoyo, founder/CEO
of Grand Leyenda tequila.
CRAFTED FOR MEZCAL LOVERS
Los Amantes translates as “The Lovers” and it is named for the ancient Aztec
legend of Mayahuel, which describes the origins of mezcal. This artisanal spirit
is made from 100% agave grown in Oaxaca, Mexico’s premium mezcal region.
Traditional underground pit-smoking and triple-distillation give it a smoothness
and complexity.
Los Amantes Joven and Los Amantes Reposado are the result of Guillermo
Olguín and Ignacio Carballido’s exhaustive search for unique mezcals from
small villages around the Oaxaca region.
It carries the COMERCAM certification,
which guarantees a commitment to quality
and flavor through the use of traditional
production methods and 100% agave.
Palm Bay Imports
Notes from Our Panel: “Los Amantes
reposado has an inviting lime zest/mango-
smoky character. Its grassy/butterscotch
nose makes it pleasurable and approach-
able.” —Erick Castro
“The mezcal is smoke and spice—with
an ‘everything nice’ sweet side of cocoa
and citrus. The cocktail adds more of the
‘everything nice’ that builds a spicy flavor
profile.” —Jason Schiffer
Diana Novack, National
Director of Crafts Spirits
Education for Palm Bay.
Smoke&Spice&EverythingNice
◗
2 oz. Los Amantes Reposado
Mezcal
◗
¾ oz. lime juice
◗
½ bar spoon agave nectar
◗
¼ fresh jalapeño
◗
5 sprigs cilantro (approx. 10 leaves)
◗
4 drops Tabasco
TheOrganicMargarita
◗
2 oz. Santoyo Grand Leyenda
Silver Tequila
◗
3 oz. fresh squeezed lime
◗
2 oz. organic nectar
◗
Shake and pour into a glass
rimmed with black salt.