It`s fun at the Tales! so many tastings, so much to try and so many events and parties…..well you can only do so much…..and you will STILL be uber busy…. :-)Â When I try to remember all the things that we did it all get`s a bit confusing, but here are as a sort of Tales wrap-up of a couple of the fun things we did:
House of Angostura Brand Ambassador, the one and only, Daniyel Jones, picture Laura Godel.
House of Angostura Cocktail Challenge Finals at the House of Blues!
This was a great event and with great food! The House of Angostura always takes well care of you….and this time we got to make our own roast-beef poboys…. 🙂 how cool is that!? then try and vote for the contestants drinks. My favorite drink was the Trinidad Cobbler made by Elizabeth Michiewicz and she also won! see her beautiful winning cocktail here and get the recipe to both the cobbler and her other drink, “The Lost Days”!
The House of Angostura also won the Spirited Awards cathegory for Best New Spirit or Cocktail Ingredient!! with their latest product the Amaro di Angostura! a product I have tried and reviewed earlier and it`s such a nice product, congrats! well deserved!
Angostura also had a pool party -“Orange is the new Black” but we did not manage to get there early unfortunately…and that was a bummer because I really wanted to get me on of those gorgous bath towels….oh well… and the place was so packed you could barely walk…..
And then they also had a tasting which I sadly missed because I was at a seminar….that`s the problem, there`s many things that happens at the same time…and sometimes it´s damn near impossible to pick or make it in time…
The Dynamic Duo so powerful they sprouted a third head! Get ready for a night of rum-filled misadventures when three modern masters of the exotic cocktail pour their takes on three vintage drinks from the big three: Donn Beach, Trader Vic, and Steve Crane!
With a little help from our friends at Flor De Cana, you’ll find respite from the NOLA heat inside the historic confines of Decatur Street’s own Cane & Table.
Sip on refreshing rummy libations lovingly served by Nick Detrich (co-owner, Cane & Table, bartender, and affable ginger), Paul McGee (co-owner Lost Lake Chicago, bartender, and beard connoisseur), and Martin Cate (owner Smuggler’s Cove San Francisco, plays a bartender at Tales).
The seductive sounds of bongo drums and electric drink mixers will guide you to safe haven in our rum-filled port! Come thirsty!
The Dynamic Duo`s were back this year again!
It was hot and yes we were thirsty………
The Lost Lake and the Jet pilot!
Brought to us by these hard working guys!
Bulleit Family Affair Presented by Bulleit Bourbon
Every year the Bulleit family presents a lavish tasting or dinner at the Tales and this year was no exception, the Bulleit tastings are simply NOT to miss! not only is this a nice bourbon (and rye) but it`s also a very nice family; they are really nice people.
This year they caught me by surprise though…because they had King Cake!! I didn`t expect that at all….not in the middle of the summer! but when I think about it, I remeber last year, they had Crawfish Monica….so obviously they are trying to pamper us with some of the best of the out of season things you can get here! 🙂
And did I enjoy!
But it was not just the King Cake and the grits and the everything else you could eat, it was also great cocktails served and not the least, nice people and a good time to be had!
Bulleit King Cake…
….and more King Cake…where else can you get both king cake and cheese grits on the same freakin`plate?! only at the Tales! and it made a fab breakfast 🙂
Plantation Stiggin`s Fancy Pineapple rum!
More nice tastings….refreshing cocktails from Rhum Barbancourt and then of course, the famous Stiggin`s Fancy! all these tastings everywhere….it`s one of the best things I think! that and meeting all the people but of course also the seminars.
And not only did I see a whole lotta pineapples at the Stiggin`s tasting but I also met a real pineapple man!! ;-D I don`t know how he does it…but Rocky is everywhere!
An interesting take on the Mai Tai was also presented –  the “Mai Oh Mai Stiggins Fancy†based on the Trader Vic`s recipe but with a twist, containing Plantation Stiggins’ Fancy Pineapple rum, fresh lime, Ferrand Dry Curacao, salted macadamia nut syrup, and Fee`s barrel aged Whiskey bitters and then garnished with such a thing as a savory blue cheese stuffed olive!
The elusive Stiggin`s Fancy, the Plantation Pineapple rum that tastes like a dream!
Rhum Barbancourt
Quickly we passed Rhum Barbancourt`s tasting on our way to a seminar…..but we tried a a cocktail with Rhum Barbancourt and the Pango. It was very nicely set up with beautiful tropical decor but too little time……
“Around Brazil in 40.000 Alembics” is a seminar conducted by Felipe Jannuzzi, a journalist and researcher at Mapa da Cachaça, a reference about cachaça recognized as one of the best cultural projects in Brazil by the Federal Ministry of Culture, and Jean Ponce, one of the most respected mixologists in Brazil with experience commanding the bar at “DOM”, from the chef Alex Atala, elected as the seventh-best restaurant in the world. Felipe has been studying cachaça and traveling around Brazil discovering some of the best alembics in the country.
While tasting some outstanding cachaças, he is also creating content (videos, articles, infographics, music) to show what this sugarcane spirit is all about. Although cachaça is the third most consumed spirit in the world, very few is known about the artisanal cachaças – a category represented by thousands of alembic producers spread all around Brazil. Jean Ponce has been studying cachaças and Brazilian ingredients for the past fifteen years and will bring to the seminar his philosophy and approach concerning the use of the spirit in mixology.
This seminar will be an opportunity to share some of these stories mapped along the Brazilian alembics and a way to demonstrate all aspects involving cachaça, proposing a new look at its history, production techniques (industrial x artisanal), regional terroir, customs, flavors, cocktail recipes and its relations with the Brazilian culture, mixology and gastronomy.
This seminar was one of the most interesting to me during this Tales, they really went deep into the world of cachaca and had quite a few interesting things to show, not the least the different kinds of woods used to age the cachaca in imparting different flavors, smells and colors to this interesting sugarcane spirit.
There are 4000 registered labels of cachaca in Brazil and about 40 000 unregistered….and there`s about 1.7 billion litres of cachaca produced every year and of that only 1%, yes ONE is exported….so there´s a whole array of cachacas in Brazil to be discovered….
They also had very rare artisanal cachacas to try, among one, was a cachaca that had been aged in stone!!
What is Cachaca?
It`s a sugarcane spirit and has to be from Brazil, it is obtained by the distillation of the fermented juice of the sugarcane, it´s 38-48% ABV, you may only add 6g/sugar/liter unless it`s a so called cachaca adocada which allows up to 30g/sugar/liter added.
It`s aged in different woods, there`s industrial (column) cachaca and artisan (alembic) cachaca.
Cachaca is the spirit of Brazil and it has many many different names and it`s used in many different ways, one of the more unknown to us outside of Brazil is the use of cachaca in certain religious rituals where men shower in cachaca….
During the 17th century (around 1750-1770) was the gold rush and gold was mined in Minas Gerais and was brought to Europe and slaves were brought to Brazil, also sugarcane spirit was exchanged for slaves and during the “golden era” a lot of cachaca was spread around in Brazil.
The end of the gold-era came in the 1800th century when coffee replaced cachaca since it was considered a more “noble” drink.
The difference between industrial (column) and artisanal (alembic) cachaca:
Artisanal Cachaca:
Is produced in small quantities, (around 200 000 litres per year) and is made from manually selected and harvested sugarcane, without the use of burning techniques. It`s fermentated for 24 to 36 hours with wild or selected yeasts. No chemical additions are allowed.
It`s distillated in batches, in copper stills, which favors the formation of important congeners for adding aromas and flavors to cachaca and “heads and tails” are separated, only the “heart” is kept. It`s aged in different types of woods. The end product has complex aromas and flavors.
Industrial Cachaca
Produced in large quantities (millions of litres per year)Â Made with sugarcane grown in large areas and harvested by machines. It is common practice to burn the sugarcane crop before the harvesting.
Use of chemicals, such as amonium sulphate, and antibiotics. fermentation period is 8 to 16 hours. Made with continuous distillation in stainless steel columns and there is no separation of the “headâ€, the “heartâ€, and the “tailâ€.
Usually not aged, and when aged, caramel color is added to give it a yellow hue.
It is a standardized and controlled product, but loses in sensory complexity, in other words….it`s a very “soul-less” industrial mass-product.
Infused Cachaca
There`s infused cachaca with all kinds of fruits and spices, like the french makes their rhum arrangè and those I believe gotta be nice. Then one kind I find interesting and fun are those bottles you see that have whole crabs in them…..and yep these are drunk too…..even though they are said to be not very good….they more look cool….I would love having one of those hanging as decoration in my home tiki bar 🙂
Here are a few pics of those kinds of infused cachacas. My guess is that the crab infused cachacas are mostly a tourist souvenir. I was always wondering how they got the whole crabs into the bottles, but what they do from what I heard is sawing the bottom of the bottles open and then insert the crab, then glue the bottle back.
Woods
Amendoim-bravo is a wood that is videly available in Brazil and it`s perfect for making storage barrels. It has a subtle scent and imparts a slight yellow tone and a mildly astringent taste to the cachaca. It also stabilizes the cachaca and enhances the aroma of sugarcane and also preserves the spirit. Cachacas stored in barrels made of this wood are perfect for making mixed drinks and caipirinhas.
Araruva or canarywood, also called araribà is indigenous to Southest and center-west regions of Brazil. Cachaca aged in this wood gets a slightly yellowish color and a delicate floral aroma. It`s distict difference from other Brazilian woods is that it imparts viscosity and oiliness to the cachaca.
Cabrèuva or Bálsamo
This wood can be found from southern Bahia to Rio Grande do Sul. It gives the cachaca very intense herbacious aromas due to it´s greenish-yellow coloration and also adds slightly astringent flavors. It is used in “blends” of cachacas aged in oak and/or cherry wood.
Amburana
Also known as cerejeira imparts an intense color, a distict characteristic aroma with notesof vanilla and a slightly sweet flavor. The cachaca aged in amburana is widely known and available in Brazil and is often used in “blends” of cachaca aged in European oak barrels intensifying the aromas and flavors.
JequitibÃ
Widely found in Brazil and is suitable for barrels used to store cachaca as it releases almost unnoticeable flavors, aromas and colors. The jequitibà -rosa imparts a golden color, pleasant flavors and complex boquet comparable to those of American oak.
Oak
Oak is not native to Brazil but grows in temperate areas in the northern parts of the globe. Several species are used the most common are European and American oak. Oak barrels are widely used to age cachaca and the import of barrels that has been previously used to age other alcoholic products like wines, whiskeys and cognac imparts cachaca with even more various flavors and aromas.
Cachaca aged in American oak has a golden color and distinctive aromas of vanilla and coconut, mild flavor and complex aromatic boquet.
The ageing in European oak gives an amber color, intense aromas and flavors characteristic of almonds, toasted wood and tannins.
Tasting
They had some very interesting cachacas for us to try, some that we will never try again, like the one that was aged in stone, Sèculo XVIII which had a very deep flavorful taste, herbal and woody and I remember I was thinking, “where does the woody, spicy flavor come from if it`s rested in stone” ? a Brazilian mystery…..this cachaca was exceptional.
We tasted several cachacas that had been aged in the various woods and also the excellent Weber Haus Extra Premium which is aged in both oak and bà lsamo.
We tried one called AnÃsio Santiago which was incredibly flavorful and very rare, it has been aged in bà lsamo wood. Then we tried “Maria Izabel”, made by a woman (Maria Izabel) who makes artisan cachaca in small batch…
It`s rested in jequitibà wood and wild yeast is used for fermentation. It has a floral, slightly sweet flavor and is very pleasant. They showed us a short video of it´s production.
Sanhacu was a very flavor cachaca, rested in amburana and had a lot of flavor from the wood.
Then they had made something called “Fecha Corpo” – a herbal infusion – a cachaca elixir….with cachaca that had been infused with various herbs that are good for your health and according to folk belief is a “holy medicine” against envy and the evil eye.
It tastes very herbal, as expected but not bitter.
In the two small bottles are the Fecha Corpo cachaca elixir and the small wood squares are samples of different Brazilian woods used to age cachaca.
We also got Garapa – freshly pressed sugarcane juice….a very common drink in Brazil and I love it! sweet and fresh and soothing.
Rainforest Priprioca Root
And then there was a very interesting little thing….in a small dark brown spray bottle…
They told us to spray our cocktail glass containing the Amazonia cocktail 3 times in the glass to impart a slight fragrance of the rainforest into the cachaca cocktail….then spray some on our arms and rub it in, as a “rainforest perfume” of sorts…
Very interesting! this “root-spray” is made from a root called priprioca which is a medicinal and aromatic root from the Amazon rainforest. The priprioca root contains an incredible range of aromas similar to vanilla, but with another flavor nuance, with slight earthy and smoky hints and aromatic notes oscillating between herbal and woody.
This root is extensively used in cosmetics and is now also being used by culinary chefs, and now also finding it`s way into cachaca cocktails….
The priprioca root has a very interesting look…
Freshly pressed sugarcane juice!
Cachaca is fun! just like rum! 🙂 Felipe and Ponce.
Rum is much more than a liquor in a bottle – it`s a lifestyle and the spirit of a people.
Here is a rare opportunity to experience some fine aged rums from a private collection, never before seen in the United States. Originally sourced in Caribbean casks, these select aged rums were further aged in special barrels in Europe over many years. This exclusive tasting event will be available for only twenty serious rum enthusiasts, featuring vintage rums from Guadeloupe, Belize, Guyana and Haiti, lovingly triple matured and rested in barrels from rare Sauternes, Pineau des Charentes and even Sherry casks.
At the Tales there are a few of these rare tastings and if you get the chance go to some, you will probably never get the chance to taste some of these spirits again. At this tasting there were 10 very rare single cask rums from Plantation rums and it was a privilege to be able to taste them.
Presented by Robert Burr, Paul McFadyen and Alexandre Gabriel and sponsored by Plantation rum and DrinkUpNY.com we were presented the philosphy and vision behind the Plantation rums, followed by tasting samples of these 10 rare single casks:
Cuba 1998 – Â This rum was aged in Cuba. It has a sweet nose with hints of vanilla. A bit lighter rum, Cuban style with a bone structure of spicy cask. Notes of fruity apricot and vanilla with some spice. I found it to be an elegant and fresh rum.
Trinidad 1989 – This rum doesn´t exist anymore and is a blend of pot and column stills. It`s fruity and spicy, rounded and rich. A glimpse of the past….
Nicaragua 1998 – It has a faint nose, almost nothing but there´s slight notes of fruit. The taste is dry with a pleasant touch of wood. Not sure if I picked up a hint of cherry? I liked this rum a lot.
Barbados 1991 – Sweet, fruity, mellow and balanced made with 40% pot and 60% column stills with vanilla notes and french oak. A nice pleasant balanced rum.
Belize 9 yo – This rum is 100% column still rum. It has a very distinct coconut flavor, some hints of vanilla, it´s a very tropical rum.
Navy blend, Barbados, Trinidad, Belize – This was a very spicy strong bodied rum, woody, complex and rich! with a slightly fruity nose and of course one of my favorites…
Barbados 20 yo – Rare, only a few barrels are left. Spicy wood, smooth and balanced.
Guadeloupe 1998 – Â One of my top favorites! incredible rum!! Rich, flavorful and outstanding! complex, wild and warm. Oh yeah……….
Jamaica 1998/Guyana 1988 – Â My notes says “Flavor! Funky! Heavy! 🙂
St Lucia 15 yo – Sweet and woody…..
Then there was also a surprise rum, a very rare 1983 Jamaican, which was VERY flavorful and funky….a high ester bomb! tropical bananas, wood, raisin, tropical fruit….
The vision of Plantation rums is to capture the essence of what rum used to be, how it used to taste and roll upstream against the tide of column still, and to reflect the style of each island. The rums are double aged, first in their tropical climate and then in limousine and oak casks in France.
According to Plantation rums double ageing is the key to refinement in combination with “elevage” which means to nurture the rum like you would nurture a plant or a baby. If distillation is a science then ageing is an art and the blender works the symphony…
We were tasting the “treasure chest” of Plantation rums, rums that are not available to the public for various reasons, for example the Trinidad 1989 which doesn`t exist anymore in the way it was made. Every single barrel is unique and whether the rum is aged in humid or dry cellars affects the rum, for example you get a smoother rum in a humid cellar since there the alcohol evaporates first and in a drier cellar you will get a spicier rum.
Every rum has it´s own “sweet spot” which is the proof at which the rum shines the most.
This and a lot of other things we learnt at this tasting/seminar which I think was outstanding and very interesting! I`m happy I was there!
I´m sure we will see more of Plantation rums at the Tales next year! don´t miss it……..
Paul McFadyen and Alexandre Gabriel, photos Laura Godel
Saturday night, the year’s best bars, bartenders, writers and cocktail experts from around the world were recognized at the 9th Annual Spirited Awards® as part of Tales of the Cocktail® 2015.
NEW ORLEANS, LA – July 19, 2015 – Following the largest nomination pool in the history of the show and a rigorous judging process by some of the most respected members of the cocktail industry, Tales of the Cocktail® is proud to announce the winners for each category of the 9th Annual Spirited Awards®. All winners were announced live last evening at the Sheraton Hotel New Orleans. In addition to this year’s judged award winners, Jonathan Downey and Steve Mannan were also honored for their professional achievements.
“2014 was an exceptionally fertile year for drink books and drink writing in general, with extremely difficult choices to make in each of the four writing categories,†said David Wondrich Writing Committee Chairman. “As far as the judges are concerned, each of the finalists is a true winner and would have dominated the field in an average year. It was humbling to have to choose among them.â€
For the past nine years, the Spirited Awards® have recognized the year’s best bars, bartenders, writers and experts, becoming the cocktail industry’s most prestigious and coveted award program. Winners were voted on by a panel of more than 100 industry experts, led by Simon Ford (Chairman), Jackson Cannon (U.S. Judging Committee Chairman), Jacob Briars (International Judging Committee Chairman), and David Wondrich (Writing Committee Chairman). Voting was a weeklong process that required extensive knowledge in each category. The votes were verified by the Super Committee and tallied to determine the Top 10, Top Four and ultimately this year’s winners.
“I couldn’t be more proud of the effort of the American judges of this years Spirited Awards,†said Jackson Cannon, American Judging Committee Chairman. “Their thoughtful, determined approach has parsed the incredibly worthy field down to those most deserving of the highest honors this year. A toast to the winners, they truly are the best of the best!â€
“The Second ‘Golden Age of the Cocktail’ continues to spread around the globe, as bartenders, bar owners and ambassadors continue to set ever higher standards internationally. It’s wonderful to see traditional strongholds like London and Melbourne sharing nominations with the resurgent bar scene in Paris, and to see the rise of great bars in places like Singapore and Dubai being recognized too,†said Jacob Briars, International Judging Committee Chairman.
“I’m grateful to our 50 International Committee judges for their hard work and dedication in distilling thousands of nominees down to our finalists and award winners, who represent the very best in the global industry. There has never been a better time to be a cocktail lover around the globe.â€
2015 Spirited Awards® Winners
American Categories
Best American Bar Team
Employees Only (New York)
American Bartender of the Year
Ivy Mix (New York)
Best American Brand Ambassador
Brooke Arthur (House Spirits)
Best American Cocktail Bar
Williams & Graham (Denver)
Best American High Volume Cocktail Bar
Employees Only (New York)
Best American Hotel Bar
The Broken Shaker (Miami Beach)
Best American Restaurant Bar
Eastern Standard Kitchen & Drinks (Boston)
Best New American Cocktail Bar
ABV (San Francisco)
International Categories
Best International Bar Team
28 Hong Kong Street (Singapore)
International Bartender of the Year
Ryan Chetiyawardana (London)
Best International Brand Ambassador
Claire Smith-Warner (Belvedere Vodka)
Best International Cocktail Bar
Artesian (London)
Best International High Volume CocktailBar
The Black Pearl & The Attic (Melbourne)
Best International Hotel Bar
Beaufort Bar, The Savoy (London)
Best International Restaurant Bar
Blind Pig at Social Eating House (London)
Best New International Cocktail Bar
Dandelyan (London)
Writing Categories
Best Cocktail & Spirits Publication
PUNCH
Best Cocktail & Spirits Writer
Dave Broom
Best New Cocktail/Bartending Book Liquid Intelligence: The Art and Science of the Perfect Cocktail by Dave Arnold
Best New Spirits Book Whisky: The Manual by Dave Broom
Overall Categories
Best Bar Mentor
Jim Meehan (Portland)
Best New Spirit or Cocktail Ingredient
Amaro di Angostura
World’s Best Cocktail Menu
Dead Rabbit (New York)
Tales of the Cocktail® Announces Top Four Spirited Awards® Finalists
The 9th Annual Spirited Awards® will recognize the year’s best bars, bartenders, writers and cocktail experts from around the world at a ceremony during Tales of the Cocktail 2015.
NEW ORLEANS, LA. – June 16, 2015 – Following the largest nomination pool in the history of the show and a rigorous judging process by some of the most respected minds in the cocktail industry, Tales of the Cocktail® is proud to announce the Top Four Finalists for each category of the 9th Annual Spirited Awards®. All award finalists are invited to attend the Spirited Awards® ceremony on Saturday, July 18 at the Sheraton New Orleans where the winners will be announced live and will receive the Riedel crystal trophies.
“The Spirited Awards continue to recognize the very best bars, bartenders, ambassadors and more. The standard continues to rise all over the world, both fuelled by Tales and recognized by it,†said Jacob Briars, the Chairman of the International Judging Committee for the Spirited Awards®.
“I am thrilled to see such wonderful international talent being recognized from around the globe, showing that the modern cocktail age continues to grow and expand. There’s never been a better time to enjoy a cocktail all over the world.
â€Since 2007, the Spirited Awards® have recognized the year’s best bars, bartenders, writers and experts, becoming the industry’s most prestigious and coveted award. Finalists and winners were voted on by a panel of more than 100 industry experts and led by Simon Ford (Chairman), Jackson Cannon (U.S. Judging Committee Chairman), Jacob Briars (International Judging Committee Chairman), and David Wondrich (Writing Committee Chairman). Voting was a weeklong process that required extensive knowledge in each category. The votes were checked by the Super Committee and tallied to determine the Top 10 and ultimately the Top Four finalists.
“We live in an amazing time for better cocktails, enlightened service and beverage education,†said Jackson Cannon, the Chairman of the U.S. Judging Committee for the Spirited Awards®. “Congratulations and thank you to all the finalists for Spirited Awards this year for their hard work and professionalism. I raise my glass to their consistency in producing great drinks, exceptional experiences and for motivating and educating the next generation of hospitality professionals.â€
“Congratulations to everyone who has made the final four nominees,†said Spirited Awards® Chairman, Simon Ford. “The impact you are making is being recognized by our industry the world over and you should be proud of your accomplishment whether or not you take home the Spirited Award.â€
The Spirited Awards® are just one part of the exciting 13th Annual Tales of the Cocktail® taking place in New Orleans, July 15-19, 2015. For more information about the Spirited Awards®, to view past winners or to learn more about all the week’s spirited events, visit TalesoftheCocktail.com or call 504-948-0511.
2015 Spirited Awards® Top 4 Finalists
American Categories
Best American Bar Team
ABV (San Francisco)
Dead Rabbit (New York)
Employees Only (New York)
Williams & Graham (Denver)
American Bartender of the Year
Chris Hannah (New Orleans)
Bobby Heugel (Houston)
Ivy Mix (New York)
Jeffrey Morgenthaler (Portland)
Best American Brand Ambassador
Brooke Arthur (House Spirits)
Colin Asare-Appiah (Bacardi)
Jamie Gordon (Absolut Elyx)
Chris Patino (Pernod-Ricard)
Best American Cocktail Bar
Prizefighter (Emeryville)
Smuggler’s Cove (San Francisco)
Trick Dog (San Francisco)
Williams & Graham (Denver)
Best American High Volume Cocktail Bar
Employees Only (New York)
Flatiron Lounge (New York)
Harvard & Stone (Los Angeles)
Honeycut (Los Angeles)
Best American Hotel Bar
Sable Kitchen and Bar (Chicago)
Spare Room (Los Angeles)
The Broken Shaker (Miami Beach)
The Hawthorne (Boston)
Best American Restaurant Bar
Eastern Standard Kitchen & Drinks (Boston)
Gramercy Tavern (New York)
Nopa (San Francisco)
The Rieger Hotel Grill and Exchange (Kansas City)
Best New American Cocktail Bar
ABV (San Francisco)
Julep (Houston)
Latitude 29 (New Orleans)
The NoMad Bar (New York)
International Categories
Best International Bar Team
28 Hong Kong Street (Singapore)
American Bar at the Savoy Hotel (London)
Black Pearl (Melbourne)
Le Lion Bar de Paris (Hamburg)
International Bartender of the Year
Marian Beke (London)
Ryan Chetiyawardana (London)
Zdenek Kastanek (Singapore)
Hidetsugu Ueno (Tokyo)
Best International Brand Ambassador
Ian Burrell (Global Rum)
Dean Callan (Monkey Shoulder)
George Nemec (Becherovka)
Claire Smith-Warner (Belvedere Vodka)
Best International Cocktail Bar
Artesian (London)
Candelaria (Paris)
Happiness Forgets (London)
White Lyan (London)
Best International High Volume Cocktail Bar
Callooh Callay (London)
Eau de Vie (Melbourne)
The Black Pearl/The Attic (Melbourne)
Trailer Happiness (London)
Best International Hotel Bar
American Bar, The Savoy (London)
Beaufort Bar, The Savoy (London)
The Punch Room, The Edition Hotel (London)
Zetter Townhouse (London)
Best International Restaurant Bar
Blind Pig at Social Eating House (London)
Hawksmoor Spitalfields (London)
Tippling Club (Singapore)
Zuma (Dubai)
Best New International Cocktail Bar
Bar Termini (London)
Dandelyan (London)
Le Syndicat Cocktail Club (Paris)
The Clumsies (Athens)
Writing Categories
Best Cocktail & Spirits Publication
Difford’s Guide
Liquor.com
PUNCH
The Cocktail Lovers
Best Cocktail & Spirits Writer
Dave Broom
Camper English
Jeffrey Morgenthaler
Robert Simonson
Best New Cocktail/Bartending Book
Death & Co: Modern Classic Cocktails by David Kaplan, Nick Fauchald, and Alex Day
Liquid Intelligence: The Art and Science of the Perfect Cocktail by Dave Arnold
The Bar Book by Jeff Morgenthaler
The Old-Fashioned by Robert Simonson
Best New Spirits Book
Sherry by Talia Baiocchi
The Curious Bartender: An Odyssey of Malt Bourbon & Rye Whiskies by Tristan Stephenson
Thinking Drinkers: The Enlightened Imbiber’s Guide to Alcohol by Ben McFarland and Tom Sandham
Whisky: The Manual by Dave Broom
Overall Categories
Best Bar Mentor
Bridget Albert (Chicago)
Francesco Lafranconi (Las Vegas)
Jim Meehan (Portland)
Angus Winchester (London)
Best New Spirit or Cocktail Ingredient
Amaro di Angostura
J. Rieger & Co. Kansas City Whiskey
Mister Katz’s Rock and Rye
Suze Bitters
World’s Best Cocktail Menu
Artesian (London)
Beaufort Bar at the Savoy (London)
Dead Rabbit (New York)
Trick Dog (San Francisco)
World’s Best Spirits Selection
Canon (Seattle)
Multnomah Whiskey Library (Portland)
The Baxter Inn (Sydney)
Tommy’s Mexican Restaurant (San Francisco)
So here they are, the seven finalists to take part in this years Bar Fight Club at the Tales. This was announced by Del Maguey Single Village Mezcal who are very excited to announce the outstanding final seven bar teams competing in this year’s annual cocktail battle — Bar Fight Club at Tales of The Cocktail 2015. Each of the prestigious bars selected are world-class cocktail havens with exceptionally talented bar teams that constantly strive to push cocktail culture forward.
Where many cocktail competitions are bartender vs. bartender, Bar Fight Club pits bar against bar to face off not only with drinks but also on ambiance, service and style. Taking place Thursday, July 16th at Generations Hall in New Orleans.
These bar teams will be coming in from around the country, and for the first time in Bar Fight Club history, around the world as well, to duke it out in a spirited battle and claim the ultimate bar bragging rights. In a year of unprecedented interest from highly regarded bars across the globe, the final seven participants were determined from a group of thirty supremely qualified semifinalists.
THE HIGHLY ANTICIPATED BAR FIGHT CLUB FINALISTS ARE:
ABV – San Francisco, CA, USA
The Aviary – Chicago, IL, USA
Black Pearl – Melbourne, Australia
Candelaria – Paris, France
Extra Fancy – Brooklyn, NY, USA
Pastry War – Houston, TX, USA
White Lyan – London, UK
The rules are simple – there are none! Each participating team will create a pop-up version of their bar at the event and mix up unique and standout cocktails featuring the spirits of The 86 Company’s portfolio – Fords Gin, Caña Brava Rum, Aylesbury Duck Vodka & Tequila Cabeza – as well as those from Del Maguey Single Village Mezcal – VIDA, Chichicapa, Minero, San Luis del Rio, Santo Domingo Albarradas & Crema de Mezcal.
“We couldn’t be happier to once again be a part of the Tales of the Cocktail Bar Fight Club along with Del Maguey Single Village Mezcal,†says The 86 Co. co-founder Simon Ford. “Each of the final bar teams selected are successful, innovative and at the top of their game.
We’re very excited to see the drinks they come up with and which bar is really going to take their cocktail game to the next level. We have no doubt that this night will be one of the biggest ones on the Tales calendar and are thrilled & honored to be back again!â€
Along with Ford, the expert panel of judges will consist of some of the most influential people in our craft, including Steve Olson, Tony Abou-Ganim, Jackson Cannon, John Gertsen, Jim Meehan, Jacques Bezuidenhout, Eric Alperin, Erik Lorincz, Bridget Albert, Misty Kalkofen, Charles Joly, and Julie Reiner. The winners will be chosen based on a range of criteria covering cocktail making & presentation with bonus points awarded to the teams who make the most noise to keep the crowd raging all night long. Also up for grabs will be a prize for People’s Choice, chosen by the Bar Fight Club crowd that night.
There is no doubt that as one of the most anticipated cocktail competitions for Tales of the Cocktail® festival participants, this year’s Bar Fight Club is sure to blow folks away. Get your shakers up and be ready for The 86 Co. and Del Maguey to turn up the heat once again at one of the hottest cocktail events of 2015.
The Spirits Are Calling. Will you answer? They’re calling you to New Orleans for five days of seminars, tastings, product launches, competitions, networking events and so much more at the world’s premier professional cocktail event.
So if you`re planning to attend the Tales this year make sure not to miss the Bar Fight Club!
