Highball: Spring 2017

Highball S P I R I T S

M A G A Z I N E

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S P R I N G

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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.

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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

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product you’re looking for isn’t available, ask us to order it for you!

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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

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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

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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.

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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

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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.

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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

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“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

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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

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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