In 1987, Thomas E. Bulleit, Jr., fulfilled a lifelong dream of reviving an old family Bourbon recipe by starting the Bulleit Distilling Company. Inspired by his great-great-grandfather, Augustus Bulleit, who made a high-rye Whiskey between 1830–1860.
- Nose: Gentle spice and sweet oak
- Palate: Smooth, with maple, oak and nutmeg
- Finish: Long and dry, light toffee
World Class Training Booklet Finishing Moves Studio Notes
EDUCATION RECAP AND TAKEAWAYS
Use techniques that you have mastered. The competition is not the place to chase trends that you are not completely familiar with. That’s not to say you shouldn’t push yourself. If you’re going to utilize a new style, technique or process, practice it in your bar until you are completely comfortable. With that, don’t do cocktails that are only created for competition. If you have to think about what you’re putting into a shaker, you’re already neglecting your guests.
We often overlook texture behind the bar, as we are so focused on the classic designs of a cocktail, the speed of service and the labor involved in running a bar’s mise en place program. It’s high time we started thinking more like chefs: planning schedules, harvest and processing time accordingly, giving us the same speed of service, more talking points and flawless cocktails that take “texture” into consideration.
Charles Joly
Previous Beverage Director at the Aviary in Chicago, former Chief Mixologist and founder of the Drawing Room and Executive General Manager for Three Headed Productions.
