BourbonBlog.com‘s Tom Fischer reviews the new Woodford Reserve Double Oaked, which we were first to tell you about. In this video segment above, Tom speaks with Woodford Reserve Master Distiller Chris Morris by phone as he tastes the new Bourbon for the first time.

Wooddford Reserve Double Oaked Bourbon will be released in March 2012, as the first permanent line extension ever in Woodford’s history. Of course, there are the annual Master’s Collections of Woodford, which Chris tells us was in part responsible for inspiring this new Double Oaked. The Double Oaked is similar in character to the 2010 Woodford Reserve Maple Wood Finish Bourbon from the Master’s Collections.

This video will prove that Tom isn’t just “brown nosing” or shall we say, “char nosing,” he really enjoys the new Woodford Reserve Double Oaked. Chris tells us that this would be best enjoyed neat and he can see it making one of the most elegant, rich Manhattans ever.

Woodford Reserve Double Oaked Bourbon Review

Whiskey: Woodford Reserve Double Oaked Bourbon

Distillery: Woodford Reserve, Brown-Forman, Versailles, Kentucky

Age: Fully matured Woodford Reserve at around over 7 years, then an additional year in the second barrel created for this aging

Proof: 90.4 Proof, 45.2% ABV

Color: Deep amber

Nose: Brown sugar against oak spice cinnamon,and vanilla.

Taste: The DNA of the original Woodford Reserve is there with more pronounced flavors, but not too heavy and overdone.

Similar to the Maple Oak Finish with notes of maple and honey. Light cocoa, dark caramel, a candied and refined oak. If you’re a Woodford fan, you’re nearly guaranteed to like the Double Oaked.

Finish:  Somewhat creamy with hints of apple.

Like this article? Here are some other articles of interest:

1. Woodford Reserve Double Oaked
2. Woodford Reserve Master’s Collection Maple Wood Finish Review
3. Woodford Reserve Master’s Collection Seasoned Oak Finish Review

The study – conducted by Dr. Paul Coomes, an economist at the University of Louisville – found an amber wave of capital investments in the last three years due to the growing global demand for Bourbon and the skyrocketing popularity of the Kentucky Bourbon Trail tourism attraction.

Kentucky Gov. Steve Beshear

Recent investments in new distilleries, warehouses, advanced manufacturing equipment and surging visitor’s centers have translated into more jobs, increased exports and $338 million in additional tax revenue since 2008, Gov. Beshear said.

“It’s a thriving industry and a success story that we’re proud to tell,” he said. Louisville Mayor Greg Fischer has been working with distilleries to bring more Bourbon tourism experiences to the Louisville market. He said the impressive study proves Bourbon “isn’t just a drink anymore. It’s a culture, a lifestyle and an essential part of our tourism efforts.”

The study determined that visitors who tour Kentucky Bourbon Trail distilleries are affluent and overwhelmingly come from outside the Bluegrass, which leads to multi-night hotel stays and more dollars spent in local communities. On average, tourists who visit all six distilleries spend about $737 each, the study found. That’s a total economic impact of $18.4 million in the last four years alone, given that more than 25,000 people have completed the Kentucky Bourbon Trail tour since 2007.

And that’s just the tip of the iceberg, Mayor Fischer said, since the study relied on data from people who have toured all six and filled out a commemorative Passport. Distilleries have actually recorded more than 2 million visits in the last five years. “The Kentucky Bourbon Trail is changing the face of Kentucky tourism,” Mayor Fischer said. “While many states are creating wine trails, the Kentucky Bourbon Trail is the only one of its kind in the world. The impact is real and the opportunities are endless.”

Other major findings include:

- Distilling contributes nearly $2 billion in gross state product each year, and has more than doubled its importance to the state’s overall economic activity in the last 13 years.

- In the last decade, distilling created 4 percent new job growth while the rest of Kentucky’s broader manufacturing base was shrinking.

- There are 4.7 million barrels of Bourbon aging in Kentucky – the largest inventory since the 1980s. That means there are more barrels of Bourbon in Kentucky than people (4.3 million).

- Bourbon is the largest export category of all U.S. spirits, shipping 28.7 million proof gallons to 126 different countries in 2010 (up from 25 million gallons in 2008).

- Kentucky remains the center of the Bourbon universe, producing 95 percent of the world’s supply. However, there is fresh competition with new micro-distilleries (called “Craft” distilleries) opening around the country.

- About 9,000 people owe their paychecks to the distilling industry, with a total annual payroll of $413 million.

- Kentucky hosts 43 percent of all distilling jobs and 48 percent of payroll in the U.S.

- Distilling is a significant job creator, with one of the highest spin-off factors in the state. It ranks 4th out of 244 manufacturing industries in total employment and job multiplier.

- Distilleries and their employees have contributed millions to charities and volunteered thousands of hours of time to improve the quality of life in their communities and in efforts to fight underage drinking, drunk driving and alcoholism.

- State and local governments receive $126 million in taxes every year from spirits production and consumption.

- Kentucky taxes spirits higher than any other open market state except Alaska and Illinois.

“All signs point to more growth on the horizon” David Adkisson, President and CEO of the Kentucky Chamber of Commerce tells BourbonBlog.com. In addition to expansion discussed in the study, he said several “Craft” distilleries have opened in the Commonwealth.

“Now is the time for state government to nurture this new growth and to create a path for larger investments by our emerging and historic distilleries,” he said. “And that lies in tax reform to create a level playing field in the global marketplace.”

Adkisson pointed to the ad valorem tax that’s assessed each year on aging Bourbon barrels in Kentucky warehouses. It is the only such tax in the world and is not assessed on any other alcoholic beverage such as beer, vodka, wine, Scotch – and even Tennessee whiskey.

“This is a Kentucky-only tax that discriminates against our signature Bourbon industry, and it’s a tax that state government should give serious consideration to fixing,” he said. “We cannot keep putting our Bourbon industry over a barrel when it comes to global competition.”

The ad valorem tax is one of seven taxes levied on every bottle of spirits in Kentucky, with a whopping 60 percent of every bottle going to taxes, the study reported. Tennessee – second only to Kentucky in whiskey production – taxes spirits at two-thirds the rate as Kentucky.

In fact, taxation on Bourbon has been a hot topic the past few  years and BourbonBlog.com has helped to fight against these taxes by rallying our thousands of followers and communicating the message (Listen to our podcast from 2009). With our 33,000 + followers on Twitter just to start with @BourbonBlog, we reach the largest number of followers on “Whiskey” “Bourbon” and “Kentucky.” We’re proud not only to support  causes  that are good for Bourbon and Kentucky but also encourage our followers and friends from afar to visit Bourbon country.

Dr. Coomes also found that California, which dominates wine production in the U.S., ranks near the bottom with one of the lowest wine excise taxes. Similarly, the top beer states – Missouri, Colorado and Wisconsin – also rank near the bottom with some of the lowest beer taxes. Coomes, one of the region’s most respected economists, is a professor of economics at the University of Louisville’s College of Business and Public Administration. He received his Ph.D. from the University of Texas.

Jeff Conder, Chairman of the Kentucky Distillers’ Association that commissioned the study, said the report clearly shows that the Bourbon industry provides benefits for all of Kentucky through jobs, tourism and tax revenue. Conder is Vice President of Americas Operations at Beam, Inc.

He cautioned the crowd of legislators and industry executives to not become complacent in this unprecedented phase of growth and success. “It wasn’t that long ago that Bourbon had fallen on hard times,” he said. “This is a great day and we should all be proud of this success in a depressed economy,” he said. “But let’s not repeat the mistakes of the past and take this industry for granted. The Bourbon industry is too important to the Commonwealth, our history, our heritage and our future.

“Let’s all commit – today – to keep this momentum going, to continue building on our achievements and to ensure that Kentucky remains the one, true and authentic home for the world’s greatest Bourbon.”

Like this article? Here are some other articles of interest:

1. What is Bourbon worth to Kentucky & the world? First-Ever Economic Impact Study of Bourbon Industry
2. Hand-Selected Bourbons at Bourbons Bistro, Louisville, Kentucky
3. Manhattan Proof by Kristen Hauss of Proof on Main, Louisville

BourbonBlog.com would love to see one of our readers with a trip to Scotland with The Glenrothes! Simply share a game-changing or halcyon moment in your life, for a chance to travel to Scotland and create the 2012 vintage by and enter the contest on this link by January 31, 2012.

The winners will be the entries that in the opinion of the judges best represent the definition of a Glenrothes vintage moment: a perfect combination of time, place, people and/or occasion when everything comes together to create a moment that will stay in the memory forever.

If you’re wondering what the perfect Vintage Moment looks like, watch the video above which shares an inside look at the distillery and highlights the and history of The Glenrothes. From the breathtaking hills of Speyside to the river Rothes and barrels upon barrels of vintage whisky.

The Contest Overview:

- 4 US winners will be chosen to create the 2012 vintage
- Share your Vintage Moment in 1500 words or less
- Trip takes place in May 2012
- Enter here as the contest ends on Jan 31, 2012

Competition winners will stay in the Rothes House, only opened for VIP visits.

Our four guests will be offered exclusive access to The Glenrothes private distillery, where under the tutelage of The Glenrothes’ Master Blenders, and award winning whisky ambassador Ronnie Cox they will learn the secrets of every stage of the whisky making process including the following:

Testing the purity of the Ardcanny and Brauchhill natural springs, lying a few short miles upstream of the distillery; the milling of the malted barley in a traditional Porteus mill; extraction of the sugars in the mash tun; the addition of yeast to the fermentation process; and finally careful distillation of the clean, elegant and fruity new make spirit in the iconic copper pot stills.

From there, The Glenrothes tutored Vintage Makers will lay down their casks of new make spirit, that one day may will mature into their very own exceptional 2012 vintage.

A truly enviable prize, as few people have set foot inside the distillery, let alone been allowed to share the secrets of The Glenrothes and lay their whisky in its dunnage warehouse, capturing their Vintage Moment in the history of The Glenrothes.

No trip to Speyside would be complete without sampling some of the pursuits that the country locale has to offer. The Vintage Makers will take part it in a spot of fishing in the Spey, Land Rover cross country driving, some rafting, archery and have the opportunity to roam the beautiful hills around the distillery, perhaps taking in a picnic.

Like this article? Here are some other articles of interest:

1. The Glenrothes 1995 Vintage compared to The Glenrothes 1994, reviews
2. Evan Williams Single Barrel Vintage 2001 Unveiling
3. Evan Williams Single Barrel Vintage 2001 Release

Double Oaked begins as the original Woodford Reserve Distiller’s Select recipe. This the fully matured Bourbon is then  rebarreled at 110 proof in a second barrel is crafted uniquely for this product created at Woodford Reserve’s own cooperage. The second barrel is uniquely toasted and charred to create the rich flavor and color characteristics producing Double Oaked, bottled at  90.4 Proof (45.2% ABV).

Double Oaked will retail for around $49.99 a bottle.

“Maturation in a new, charred oak barrel provides Woodford Reserve with all of its natural color and a great deal of its award-winning flavor. This Double Oaked expression has been uniquely matured in two separate, custom crafted barrels,” Chris Morris, master distiller for Woodford Reserve.

“The second was deeply toasted before its light charring. The double barreling of mature Woodford Reserve in this unique barrel allows the spirit to extract an additional amount of soft, sweet oak character.”

The Two Barrels:

The first Woodford Reserve barrel is crafted from oak that has seasoned out of doors for nine months and this is completely toasted and charred on the inside – like no other whiskey barrel in the world. The second barrel has been toasted for more than twice as long as the first fill barrel and is then very lightly charred – again unique amongst all the world’s whiskey barrels.

The second barrel: The secret to the Double Oaked character is in the second barrel. A custom crafted barrel with a heavier toast allows flavors of honey, cream, vanilla to be magnified and a light char gives elegant sweet aromatic notes.

“The overwhelming response to our Master’s Collection Seasoned Oak Finish offering inspired us to create a twice-barreled bourbon that is available year-round,” Laura Petry, brand
manager for Woodford Reserve tells BourbonBlog.com. “The result of the double maturation is a smooth, full-bodied expression with a long, rich finish.”

We’ll soon bring you our review of the new Woodford Reserve Double Oaked here on BourbonBlog.com.

Photo of Woodford Reserve courtesy Sarah Resnick

Like this article? Here are some other articles of interest:

1. Woodford Reserve Double Oaked Review and interview Chris Morris
2. Woodford Reserve Master’s Collection Seasoned Oak Finish
3. Woodford Reserve Master’s Collection Maple Wood Finish Review

Four Roses Bourbon tells BourbonBlog.com that two pillars of Kentucky heritage, Bourbon and Derby, will come together in Louisville on March 5, 2012 when a new exhibit: Urban Bourbon at the Kentucky Derby Museum presented by Four Roses opens to the public. The Urban Bourbon exhibit is a direct tie to the city of Louisville’s Urban Bourbon Trail passport program which encourages visitors to sample the culture of Bourbon at various establishments in the metro area.

Located at the historic Churchill Downs race track, the Kentucky Derby Museum will showcase the history and heritage of Louisville’s involvement in the bourbon industry as it grew along with the horse industry and the Kentucky Derby. With bourbon roots in the city dating back to the early 1800s, a large number of whiskey blending houses became established as Louisville developed into a major trade city along the river.

As distilleries popped up all over the commonwealth, Louisville grew as a major shipping port expanding the reach of bourbon bottlers on historic Main Street downtown. Later access to railroad lines, further aided in the distribution of Kentucky’s treasured spirit where bottling, advertising and the recognition of “Whiskey Row” grew.

“Four Roses is a quality brand with roots in Louisville’s bourbon history dating back to the 1880’s on Main Street. We’re thrilled to align their brand with this exhibit and appreciate their generous support of the Kentucky Derby Museum,” the museum’s Executive Director, Lynn Ashton tells us.

Urban Bourbon at the Kentucky Derby Museum presented by Four Roses will run on the second floor of the museum in the Matt Winn Gallery from March 5, 2012- December 31, 2012. Exhibit is included in general daily admission for the Kentucky Derby Museum.

“We are delighted to be partnering with the world renowned Kentucky Derby Museum on the Urban Bourbon exhibit,” Patrick Stewart, Four Roses Director of Marketing and Sales – North America tells BourbonBlog.com. “When you think of the Kentucky Derby you naturally think of superior horses vying for the infamous garland of roses and of course, premium Kentucky Bourbon. It’s just a great fit for both of us.”

The design for the exhibit will have an upscale, urban loft feel and is being created as a dimensional space that will not only provide information in a fun, upscale presentation but will also be available as event space for bourbon tastings.

Four Roses Distillery, LLC located near Lawrenceburg, KY is the presenting sponsor of the exhibit and will be showcased in a variety of ways within the context of the exhibit.

The Derby Café will offer select tastings of bourbon flights including a “Run of Roses” to guests daily during the week from Mon.-Fri. and on occasional weekends during peak season.

Like this article? Here are some other articles of interest:

1. Kentucky Derby Hat Preview from Paris Kyne Master Milliner and available for purchase at 21c Museum Hotel, Louisville
2. Kentucky Derby Museum Gala at Churchill Downs with Badgley Mischka
3. Early Times and Artist Celeste Susany Derby Event Tonight at 21c Museum Hotel, Louisville

“Many of our distributors have asked over the last number of years, ‘When are y’all going to fire up the still?’ At long last the answer is ‘any day now.’ We aim within the next few days to fire up our 55-foot beer still,” Drew Kulsveen of Kentucky Bourbon Distillers tells us.

The grains are arriving today, the yeast is already on site and the barrels are ready to house the new-make spirit. Once the new-make spirit comes off the still, it will be brought down to barrel-strength, and, in the cistern room, that spirit will be filled into charred oak containers.

At Mrs. Martha Willett Kulsveen’s strong urging, Kentucky Bourbon Distillers are shooting for January 27th, Mr. Thompson Willett’s (founder and Martha’s father) birthday, as the date in which we will fill our very first batch of barrels.

One of their eight aging warehouses has been exhaustively and completely restored– with the remaining seven warehouses to be restored over the coming months and years. The first batch of new-fill barrels will be placed in this newly renovated warehouse – Warehouse A– where the maturation process will begin.

“It would be remiss of us to not mention Mr. Dave Singer and how instrumental Dave was in seeing our dreams come to fruition. Dave was a welder who did the lion’s share of welding work at our family’s distillery.

Unfortunately, Dave left us much too early when he passed away in December of 2010. We remember him fondly and this never could have happened with his contributions,” says Kulsveen.

Kentucky Bourbon Distillers says they looks forward to starting this new and exciting chapter and thank all those who have been supportive and dedicated to their brands.

They’ve been estoring the distillery for several years. For some time now, Kentucky Bourbon Distillers have built a greatly respected reputation on producing some of the best Bourbons in the world  by aging new make and partially aged bourbons from casks procured from other distilleries.

Not long ago, BourbonBlog.com took a tour during the renovation and did a tasting at Kentucky Bourbon Distillers with Drew Kulsveen in this video.

Like this article? Here are some other articles of interest:

1. Kentucky Bourbon Distillers, Bardstown, Kentucky
2. All-Star Sampler Event With The Master Distillers at the Kentucky Bourbon Festival 2009
3. The Kentucky Distillers’ Association Wins Six Awards For Tourism Marketing from The Kentucky Tourism Council

Highland Park 18 Year Review

Whisky: Highland Park 18 Year old

Distillery: Highland Park Distillery, Kirkwall, Orkney Islands, Scotland

Age: 18 years old

Proof:  86 Proof, 43% ABV

Color: Light to medium gold

Nose: Earth, umami, and a grassy fruitiness. A fiery, luscious honeyed peat.

Taste: Restrained at first, doesn’t come on with bold delivery like some single malts. However, you can often say more in a whisper of delicate flavor, that screaming a bouquet of nothing. Such is the case here with this beautiful whisper. For 18 years old, the sweet, lightness of this is complimented by a increasingly noticeable warming wood tones.

Like many whiskies, the more you sip this, the more the delicate flavors are uncovered, underneath this a candy-like peat. Lovely malts with notes of apple, fresh ginger, toffee and orange marmalade.

Finish: Biscuity, somewhat dry, smooth and brief.

Whisky review by BourbonBlog.com‘s Tom Fischer & Stephen Dennison

Like this article? Here are some other articles of interest:

1. Hibiki 12 Year Old Japanese Blended Whisky Review
2. Drambuie 15 Year Old Speyside Whisky Liqueur Review
3. Richard Paterson on Mackinlay’s Rare Old Highland Malt Whisky

Some people find passion in wines, some in spirits.

Then there’s beer.

Not to be outdone, the craft brewers have for some time been offering exceptional products that beg attention. Indeed, the palette of flavors brought to bear by these vanguards is staggering. Session-strength, double-hopping and forced carbonation are not terms one would find common just 15 years ago. Now they have become de riguer…

With this being said, why not produce an event based upon these exceptional bottlings? Indeed, pair them with food as one would a wine dinner? Invite an elder of this craft to speak about his proffession?

Don’t mind if we do.

Roger Baylor, owner of New Albanian Brewing Company, New Albany, Indiana

Joining us at Majid’s for this event is Roger Baylor, owner of New Albanian Brewing Company- widely considered to be the single greatest authority on the subject in the region. Also, BourbonBlog.com‘s Chef/Mixologist Stephen Dennison will be hosting the event and talking about beer pairings.

We will be pairing the beers with small plates that will accentuate thier characteristics and will be encouraging discussion amongst the attendees regarding brewing and pairing.

Following is the full menu, minus the surprises we have in store for the guests.

Like this article? Here are some other articles of interest:

1. Cigar Aficionado Magazine Covers Beer from Louisville In Latest Issue: Bourbon Barrel Stout by BBC a “Highly Recommended Choice”
2. Bastard Beer Reviews
3. Irish Beer Reviews for St. Patrick’s Day

Leaving Manhattan
the final winning “Master of the Manhattan,” by Joann Spiegel from Manhattan, Mercury Bar West

2 oz. Woodford Reserve Bourbon
1/2 oz. Punt e Mes Italian vermouth
1/4 oz. Lapsang Tea Syrup*
1/4 oz. Dark Creme de Cocoa
2 dashes Orange Bitters

Instructions:

- Combine ingredients over ice in shaker, stir and strain.

- Strain into martini glass and garnish with dark chocolate stick with orange spiral.

*Lapsang Tea Syrup – Use Lapsang tea bags and brew a strong cup of tea. Use the tea to make a simple syrup with equal parts tea and sugar

The Hothead Manhattan
by Christopher Asay, winner from Asbury Park, NJ

Woodford Reserve Bourbon
Jalapeño infused ginger syrup
Vermouth

- In heat resistant container ignite 3 oz Woodford Reserve with 1 ½ oz jalapeño infused ginger syrup and ¾ set vermouth.

- Also add ¾ oz high proof rum and 4 dashes bitters and ignite in 2nd heat resistant container.

- Add 3 oz boiling water. Pass solution back and forth w/ ignited water.

The Absinthe Minded Professor
James Potter, winner from Atlanta

2 oz Woodford Reserve
¾ oz Chai-infused sweet vermouth
¼ oz orange liqueur

Combine all, stir over ice, strain and serve.

The Mayan 212
Jessica Fesler, winner from Las Vegas

2 oz. Woodford Reserve Bourbon
1 oz. Licor 43
2 dashes bitters infused w/ red chili pepper

Combine all, stir over ice, strain and serve.

Chicago Sunday
Johnny Abens, winner from Chicago

2 oz. Woodford Reserve
¼ oz. maple syrup
4 dashes peach bitters
¼ oz. lemon juice

Combine all, stir over ice, strain and serve.

Mixologist Joann Spiegel, winner of the "Well-Crafted Manhattan", photo courtesy Woodford Reserve

Woodford Dey Manhattan
Michael Cerretani, winner from Denver

2 oz. Woodford Reserve
¼ oz. bitters
¼ oz. vermouth
¼ oz. yellow chartreuse build

Combine all, stir over ice, strain and serve.

The Big Orange
Matt McCullough, winner from Scottsdale, AZ

2 oz. Woodford Reserve
½ oz. Tuaca
½ oz. Orange liqueur
¼ oz. Madeira

Combine all, stir over ice, strain and serve.

Blackened Cherry Manhattan
Erik Thompson, winner from Washington D.C.

2 oz. Woodford Reserve
1 oz. sweet vermouth
5 sprays cherry bitters

Combine all, stir over ice, strain and serve.

The Big Apple
John Miller, winner from Annapolis

2 oz. Maple infused Woodford Reserve
1 oz. cinnamon infused vermouth
2 dashes baked apple bitters

Combine all, stir over ice, strain and serve.

Mr. October
Nick Nistico, winner from Miami

2 ½ oz. Woodford Reserve
1 oz. mandarin liqueur
1 oz. ginger syrup
½ oz. sweet vermouth
2 dashes bitters
2 dashes orange bitters

Combine all, stir over ice, strain and serve.

Connecticut Shade Manhattan
Joe Raya, winner from Charleston, South Carolina

2 oz. tabasco infused Woodford Reserve
1 oz. vermouth
1 dash homemade Tabasco bitters

Combine all, stir over ice, strain and serve.

Vintage Manhattan
Brien Hendershott, winner from Seattle

2 oz. Woodford Reserve
½ oz. sweet vermouth
½ oz. port vinegar reduction
3 dashes bitters

Combine all, stir over ice, strain and serve.

Radiation Blues Manhattan
Colin Shearn, winner from Philadelphia

2 oz. Woodford Reserve
½ oz. Orange curaçao
½ oz. Italian bitters
3 dashes bitters

Combine all, stir over ice, strain and serve.

Downtown Manhattan Downtown
Curtis Parker, winner from Indianapolis

2 ½ oz. Woodford Reserve
¼ oz. cherry syrup
1 orange rind
2 coffee beans
2 vanilla beans

Combine all, shake over ice, strain and serve.

Ramsey’s Manhattan
Karla Ramsey, winner from Louisville, KY

2 oz. Woodford Reserve
1 oz. apple brandy
1 oz. sweet vermouth
2 splashes bitters

Combine all, stir over ice, strain and serve.

Buffalo Plains Manhattan
Rob Turek, winner from Ohio

1 ½ oz buffalo bacon fat washed Woodford Reserve
¾ oz black peppercorn infused vermouth
¼ oz elderflower liqueur
1 dash chocolate bitters

Combine all, stir over ice, strain and serve.

Special thanks to our team Matt Capucilli, Oresti Tsonopoulos, Alexandra Stewart and David Capucilli. All photos by Oresti Tsonopoulos unless noted.

Like this article? Here are some other articles of interest:

1. Cider Manhattan by Jeromy Edwards
2. Sleepless in Manhattan by Jason Asavadejkajorn
3. Woodford Reserve Manhattan Experience Winner and Recipe 2012: Joann Spiegel

“Leaving Manhattan” – Winning Manhattan Recipe from Joanne Spiegel of Mercury Bar West

2 oz. Woodford Reserve Bourbon
1/2 oz. Punt e Mes Italian vermouth
1/4 oz. Lapsang Tea Syrup*
1/4 oz. Dark Creme de Cocoa
2 dashes Orange Bitters

Instructions:

Combine ingredients over ice in shaker and shake.

Strain into martini glass and garnish with dark chocolate stick with orange spiral.

*Lapsang Tea Syrup – Use Lapsang tea bags and brew a strong cup of tea. Use the tea to make a simple syrup with equal parts tea and sugar

Joann Spiegel was a very warm-hearted and humble bartender. Originally from Ireland, Joann moved to New York in 1998.

BourbonBlog.com‘s Matt Capucilli also says, “I was fortunate enough to spend some time with her group at the event. Well before the winner was announced, I asked Joann how she did. She quickly responded with “I didn’t win”. Reminding her that the competition wasn’t over yet, I said that she still had a chance. She replied ‘I’ll bet you a thousand dollars I didn’t win.’ When she ultimately took the crown, we were both quite happy and had a good laugh about that little bet.”

The competitors for this Manhattan Experience finale event were bartenders and mixologists who won semi-finals competition in their respective cities across the country.

They gathered in New York to showcase their winning Manhattans in front of a panel of judges including Leo Robitschek, David Wondrich and Gary Regan at Dream Hotel Downtown in Manhattan. Woodford Reserve Master Distiller Chris Morris was also there.

Mixologist Joanne Spiegel wins Master of the Manhattan and poses with Woodford Reserve MIxologist Chris Morris, Mixologist Joanne Spiegel wins Master of the Manhattan and poses with Woodford Reserve MIxologist Chris Morris, photo by Matt Capucilli

A contestant at the Woodford Reserve Manhattan Experience finale prepares his manhattan

Master Distiller Chris Morris with BourbonBlog.com's Matt Capucilli at the Manhattan Experience Finale 2012, photo courtesy Matt Capucilli

Special thanks to our team Matt Capucilli, Oresti Tsonopoulos, Alexandra Stewart and David Capucilli. All photos by Oresti Tsonopoulos unless noted.

Like this article? Here are some other articles of interest:

1. Woodford Reserve Manhattan Experience Contest Finals at Soho Mews with Esquire Magazine by Matt Capucilli
2. Woodford Reserve and Esquire Magazine Crown Jeromy Edwards “Master of the Manhattan” Tonight in New York City
3. Woodford Reserve and Esquire Magazine’s Manhattan Experience