Wine & Spirits - October 2013 - (Page 22)

SPIRITS From Mixing to Making Bartenders Make the Jump from the Bar to the Still It’s the job of a good bartender to keep up with the surge of new and rediscovered spirit brands. But some of them are now taking their job a step further, filling bottles instead of emptying them. By Lou Bustamante What Bartenders Want When Simon Ford, Jason Kosmas and Dushan Zaric were starting the 86 Co., they canvassed bar friends across the country about what new products they’d like to see. “We thought they would want something exotic, but they wanted more choices in the well,” says Zaric. Pooling their collective experience—Ford was a brand ambassador for Plymouth Gin, and Kosmas and Zaric founded the bars Employees Only and Macao Trading Co. in New York City—the trio went to work on a series of spirits that was focused on the professional. They started with the most basic item: the bottle itself. “Most bottles are designed to stand out on the shelf rather than for the person who pours thousands of drinks each week,” explains Ford. They optimized their bottle for the bar well rack, with various grip points at the neck, as well as midway on the bottle for smaller hands. They also imprinted the glass with a metric and imperial scale, to make monthly inventory and batching cocktails easier, and sealed it with a cap rather than foil, to make switching bottles during service easier. Finally, the labels they chose come off easily, to facilitate reusing the bot- 22 WINE & SPIRITS OCTOBER 2013 tles for syrups, juices and infusions. As for the liquid inside, they also took a bartender’s perspective. While most distillers create spirits to be enjoyed on their own, the trio tailored their spirits to shine in mixed drinks. Working with different distillers, they developed their recipes by testing the base spirits repeatedly in each spirit’s most common cocktail guise. They reasoned that if their Tequila works in a Margarita, their rum in a Daiquiri, their gin in a Gimlet and their vodka on the rocks, then every other drink would fall into place. With their Cabeza Tequila, Caña Brava Rum, Fords Gin and Aylesbury Duck Vodka, that’s pretty much what happens. We thought they would want something exotic, but they wanted more choices in the well.” — Dushan Zaric

Table of Contents for the Digital Edition of Wine & Spirits - October 2013

Wine & Spirits - October 2013
Editor’s Note
Happenings
Contents
Fined & Filtered
Books
Spirits
The Heights of Terroir
Best New Sommeliers 2013
New & Noteworthy Bay Area Restaurants
Finger Lakes Road Trip
Extreme Values
Overview
US Chardonnay
Red Burgundy
Australian Shiraz
Bierzo & Galician Reds
Sherry
US New Releases
Imported New Releases
Somm Gaffs

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