Highball S P I R I T S
M A G A Z I N E
•
S P R I N G
2 0 1 7
Patrón vs. Roca Patrón 20 Ye a r s o f T i t o ’s Vo d k a :
The Past, Present & Future
Joy Spence, the world’s first female master blender
Highball is a quarterly publication of ABC Fine Wine & Spirits. Copyright 2017 ABC Liquors, Inc. All rights reserved.
3
THE ROCA DIFFERENCE We’ll breakdown the differences between Patrón and Roca Patrón.
APPLETON ESTATE Not all products are available in all stores. If the
4
product you’re looking for isn’t available, ask us to order it for you!
5
Meet Joy Spence, the world’s first female master blender.
ST. PATRICK’S DAY MADE EASY Grab a bottle of Jameson and a few cocktail necessities, and you’re on your way to the easiest—and tastiest—
Meghan Guarino
St. Patrick’s Day ever.
Editor
CELEBRATING 20 YEARS
meghang@abcfws.com
6
allies@abcfws.com
The past was rocky, the future is bright, but the present is just right.
Allie Smallwood Contributing Editor
OF TITO’S VODKA
8
BALFOUR GIN Though perfect for classic cocktails like the Gimlet and the French 75, this gin is smooth enough to sip
Jacob Bailes
on the rocks.
Photography jacobb@abcfws.com
GINGER PALOMA 2 oz Roca Patrón Silver
GINGER SYRUP
1 oz Fresh-Squeezed Grapefruit Juice
2 parts Sugar
½ oz Fresh-Squeezed Lime Juice
2 parts Water
¼ oz Ginger Syrup
1 part Fresh Ginger Juice
Grapefruit Soda Water
Heat ingredients until sugar dissolves. Cool and store in an airtight container until ready to use.
Add tequila, grapefruit juice, lime juice and ginger syrup in a salt-rimmed highball glass filled with ice. Top with grapefruit soda water and serve. Highball 2
THE ROCA DIFFERENCE M E G HA N G UA R I N O
There is a difference between Patrón and Roca
“When Patrón started more than 26 years ago, the
Patrón, and it’s not just the price. While both are
people were not used to the agave flavors. So what
handcrafted, double-distilled tequilas made from
Francisco, our master distiller back then, decided
100% Weber blue agave, the flavor of Roca is
was to create a tequila as smooth as he can and easy
markedly different from the company’s core tequila.
to drink to fight back that misconception that the
That difference is attributed to a specific method
tequila was only for shots.”
used at one critical point in the tequila’s production.
The tahona method lends more agave flavor and
Both tequilas begin by slow roasting only the ripest piñas from the agave plant. The process takes 79 hours and preps the agave for maceration. Next the cooked agave goes through one of two macerations methods: the roller mill or the tahona wheel. The roller mill is an efficient way to crush the agave in
body to Roca Patrón because this method allows the fibers of the agave to reabsorb the juice during
Tahona
maceration. The result is an earthy, robust profile
The tahona method is only used by six tequila distilleries in Mexico because of the cost and labor
with a complex finish—a tequila made in the way it was always meant to be.
associated with the tahona wheel. However, the
Tequila drinkers who have never tried Roca are
team at Patrón deem the flavor of tequila produced
missing out on something unique. Compare your
in this method to be worth the trouble. This, by
favorite Patrón with its Roca counterpart in the
the way, is the difference between Patrón and Roca
chart below for a breakdown on the differences.
“Tahona is an ancient method of production,” said
Patrón: Patrón is a blend of 50% tahona tequila and
Then head to your local ABC to get a bottle of
Antonio Rodriguez, senior production manager
50% roller mill tequila; Roca is 100% tahona.
traditionally made tequila. The silver, resposado
preparation for fermentation. The tahona wheel, on the other hand, is the traditional, more laborious method.
for Patrón. “It’s a volcanic stone crushing the agave. That’s the way the first tequilas in the world were made.” Silver Patrón Maceration Method 50% tahona + 50% roller mill Aging Proof 80
“The reason the regular Patrón is blended is because that gives a smoother profile,” Antonio explained.
Reposado Patrón 50% tahona + 50% roller mill French oak, Hungarian oak, used American bourbon barrels 80
Añejo Patrón Silver Roca Patrón 50% tahona 100% tahona + 50% roller mill French oak, Hungarian oak, used American bourbon barrels 80 90
and añejo can be sipped on the rocks or mixed in a cocktail for an infusion of flavor and complexity.
Reposado Roca Patrón Añejo Roca Patrón 100% tahona 100% tahona
Used American bourbon barrels
Used American bourbon barrels
84
88
Highball 3
THE RUM BOSS A L L I E S M A L LW O O D
When you think of rum, you might think of Mai
You mentioned that you feel you’ve gotten this far because you didn’t pay much attention to gender. However, what specifically does being a woman bring to the table as a master blender?
Tais and tropical sun sets, but rarely do you consider a nuanced fusion of science and art. Bringing this to the table is the world’s first female master blender,
I can’t speak for the industry but my experience is
Joy Spence of Appleton Estate. In addition to a
that women have better sensory skills than men.
Master in Analytical Chemistry, Joy Spence has an
In addition, as it relates to me, I think that maybe
honorary Doctorate of Science from the University
I bought a little more artistic flair to blending.
of Loughborough and an honorary Doctorate
Why do you want people to drink rum?
of Laws from the University of the West Indies.
Master blender Joy Spence
However, these distinctions pale in comparison to her blessing of “organoleptic talent,” or the ability to
Joy’s background in chemistry and her sheer talent
detect, identify and differentiate between aromas.
for blending gives us many great things to look
That talent, lucky for Appleton Estate drinkers,
forward to from Appleton Estate. Learn more about
culminates into a full-bodied rum with warm
Appleton Estate and the master behind the
golden color, rich satisfying aromas of vanilla and
rum below!
spice and an exceptionally sophisticated flavor. It’s a
It is the most versatile spirit in the world and we have a rum for every occasion and every taste. It is just simply an amazing spirit. How does terroir affect rum? All Appleton Estate rum is produced on this single estate in a small circumscribed geographic area, which makes it one of the few rums in the world
attention, just as Joy made it to do. “I really hope
Would you follow the same path your career has taken if you could do it all over or would you tweak parts of the journey?
that the premium aged rum category finally gets its
I have had an amazing career and I have had the
agricultural product by geography, geology,
time in the spotlight,” she said. “To become even
opportunity to work with some of the best in the
topography and climate. The character of Appleton
more popular as a spirit for sipping or enjoying
industry. I have gotten to travel the world spreading
Estate rums is the result of several elements working
in sophisticated cocktails.” The combination of
the “Joy of Rum” and I don’t think I would
together including the environmental factors or
change a thing.
terroir of the Nassau Valley, the selection of the
rum that envelops your senses and commands your
to claim a terroir, which refers to a combination of characteristics that are imparted to a final
varieties of sugar cane that are grown on the estate, Appleton Estate
the water and the natural culture of yeast used
Signature Blend
in fermentation, our distillation method and the
is a perfect
artistry of our blending.
combination
How does one properly sip, enjoy and savor rum?
of 15 select,
Use a brandy snifter. Fine and premium rums are
varying styles
to be enjoyed neat on the rocks.
of rums that have been aged in handcrafted oak barrels
Appleton Estate
Pot stills at Appleton Estate
JAMESON – Made Simple for St. Patrick’s A L L I E S M A L LWO O D
JAMESON, the iconic Irish whiskey, is enjoyed globally every March 17th. Known for its collaborations, culture and clear quality, it really does stand out as the preeminent Irish whiskey. Jameson’s Caskmates Brewery Collaborations is something we’re really excited about here at ABC. Because they wanted to work with other companies who chase their passion for craft and quality, they’ve linked up with several craft breweries locally to treat beers in Jameson barrels. A Florida-linked collaboration can be found at Cycle Brewing in St. Petersburg: Buddy Shots is an ale aged in Jameson barrels. It’s got great malt flavor (six different malts were used, along with chocolate) and the impartation of flavor from the barrels is phenomenal. And there’s much more coming from Jameson. Their Black Barrel series is another sip-worthy bottling. Taking a triple-distilled blend of pot still and grain whiskeys, Jameson matures the liquid in sherry casks and bourbon barrels that have been charred not once, but twice. What’s left is all the smoothness that Jameson is known for plus notes of spice, nut, vanilla sweetness and sherry fruit. With a mellow, almost buttery finish it’s definitely a good one to sip neat. But let’s face it, some people just aren’t the straight or neat cocktail type. They need complexity, they want layers of flavor, and maybe they even want to squeeze a food pairing or two out of their cocktail. Because we never want you to be unprepared or shorthanded, here are five of Jameson’s simplest recipes—but don’t just limit these to St. Patrick’s Day. Consider this your quick guide to Irish whiskey cocktails, month in and month out.
DUBLIN DUO 1.5 parts Jameson Caskmates 1/2 part Kahlúa Stout Beer In a rocks glass add Jameson and Kahlúa and stir. Add ice and top with a splash of stout and stir again. Serve.
WHISKEY BUCK 2 parts Jameson Black Barrel ¾ part Lime Juice, fresh ¾ part Ginger Syrup 2-3 dashes Angostura Bitters Ginger Ale or Soda Water, for balance Combine ingredients in a shaker, add ice and shake vigorously. Strain into an ice-filled highball glass. Top with ginger ale or soda water at will. Garnish with a lime wedge. *Our personal favorite!
IRISH ROSE 2 parts Jameson Black Barrel ¾ part Lemon Juice, fresh ¾ part Grenadine 1 Egg White Islay Scotch, to rinse Combine all ingredients in a shaker, add ice and shake vigorously. Fine strain into an Scotchrinsed coupe and serve.
SOUTHSIDE SMASH 1 ½ parts Jameson Black Barrel ½ part Fernet ½ part Lime Juice 1 part Simple Syrup 6-8 Mint Leaves Add all ingredients to a shaker, add ice and shake vigorously. Strain into an ice-filled rocks glass. Garnish with a mint sprig.
IRISH MAID 2 parts Jameson Black Barrel ½ part Elderflower Liqueur ¾ part Lemon Juice, fresh ¾ part Simple Syrup 2 Cucumber Chunks Muddle cucumber and simple syrup, then add the rest of the ingredients to the shaker. Add ice and shake vigorously. Fine strain into an ice-filled rocks glass. Garnish with a cucumber slice.
Highball 5
20 Years of Tito’s: Past, Present & Future M E G HA N G UA R I N O
April 7 marks 20 years since Tito’s Vodka
up being the perfect mix of experiences to hammer
intro rate and I would flip them over to a new
was first available on store shelves. In that time,
through starting up a little distillery,” he said.
card on the intro rate.”
In science and engineering, he gained the can-do
And while Tito describes his previous careers as
attitude and basics that could be applied to distilling:
a hodgepodge of unfortunate events, they were
Tito Beveridge, founder of Tito’s Vodka, grew the brand from a personally hand-labeled bottle to a national brand in competition with both the mega-
each essential to the Tito’s brand that exists today.
distilleries and micro-distilleries. “We’re kind of the
“I worked at an oil company and got laid off and I
Sam Adams of the liquor business,” Tito explained.
started an oil company and went broke and worked
THE PRESENT
“We’re caught in the middle.”
for a geophysical company,” Tito said. “In the oil
In the last 20 years, Tito’s Vodka has made its way
field, you learn that just because you don’t have
onto store shelves and into vodka cocktails across
money doesn’t mean you can’t do something. You
the United States, picking up avid fans along the
just figure it out. You scratch your head a little
way. To grow the brand successfully, Tito also had
longer... and when you study geology, you learn all
to expand his team. This, he says, is his proudest
the sciences. You go and do the oil field stuff for
achievement so far. “We really have a unique thing
a while and you’re kind of a self-taught engineer,
going on over here. It’s just fun to go to work. It’s
you know, a scrappy joe.”
like I get to go to work with a bunch of my high
But it hasn’t always been that way. In 1995, Tito started this venture with little to go on except a colorful background of odd jobs and the belief that craft distilleries were already popping up in Kentucky. “Here I was, I thought all these little small batch bourbons were little distilleries and I thought if they can do it, I can do it!” he said of
school friends or something. It’s weird. It’s different
small batch brands like Jim Beam’s Knob Creek and
With government agencies, he learned
Booker’s bourbons. “If I had known that I was going
to communicate:
to be the guy blazing the trails of the American craft
“I was in the environmental business and
and I don’t really care about making a bunch of
dealt with the EPA and water commissions,”
money. I really care about having a great lifestyle,”
he said. “I learned to read code and deal with
he said. “For me it’s just a blessing. And maybe that’s
bureaucrats. I realized they’re just people like
because I’ve worked in a bunch of places that were
everybody else, making a living and raising their
not a blessing to work at, so it makes it so much
kids. So I learned not to be intimidated by the
nicer. I think that’s my proudest accomplishment.”
spirits movement, I wouldn’t have done it.” It was this humble, can-do attitude that skyrocketed Tito’s Vodka into the brand it is today with over 3 million cases sold in 2016 alone. Tito, on the other hand, attributes his success to “not giving up and hard work and sticking to it,” but more specifically, “all my past careers and failures.”
whole thing, and really, it all came back to the code. If you knew the code better than anybody,
from any place I’ve ever worked and I kind of just put it together thinking well, this is my dream job
THE FUTURE And the future? Well, that looks a lot brighter than
THE PAST
then you could use it to your advantage.”
In each of Tito’s former careers he learned
In banking, he learned how to finance his
“I think I’d be bored if I didn’t do this,” Tito joked.
business (initially):
“I don’t like to play golf.” The ultimate goal, then,
something valuable. “I just felt like I was just getting blown around by the winds of time and then it ended up that all those experiences that I had ended
Highball 6
“I was a mortgage broker for a year,” he explained.
the company’s first few back-breaking years.
is to “just keep on going.”
“I learned back then, in the ‘90s, how to work the
“I’ve been doing this for 22 years and I still enjoy it,”
credit card system, so I had 19 credit cards on the
Tito said. “It’s been a crazy ride.”
Tito Beveridge
Highball 7
Highball
8989 South Orange Ave. Orlando, Florida 32824
S PI RIT TO S IP: C OL OR :
B O D Y :
Brilliantly clear ON
TH E
NO S E:
CITRUS CANDY, JUNIPER AND LEMON CURD WITH A TOUCH OF BASIL AND PICKLED MELON ON
TH E
PA LAT E:
Soft with notes of candied violets, Earl Grey tea, cream and lemon
Highball 8
BALFOUR GIN
Dry, yet fruity with a medium body F I N I SH :
Soft with light pepper notes P R O O F :
94.6
TASTING TIP:
Enjoy this London dry gin in a Gimlet, French 75 or on the rocks