ML - Michigan Avenue

2012 - Issue 6 - October

Michigan Avenue - Niche Media - Michigan Avenue magazine is a luxury lifestyle magazine centered around Chicago’s finest people, events, fashion, health & beauty, fine dining & more!

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PHOTOGRAPHY COURTESY OF CHRISTIAN SEEL (JOLY) BAR EXAM continued from page 76 their roots." Albert believes that the resurgence of bourbon is due in part to consumers acquir- ing more refined palates. "I believe every cocktail trend follows every food trend," she adds. "We see more uses of exotic ingredients in food, and the consumers and cocktail geeks as well are reaching into spirit categories that are more flavorful. With bourbon, you get car- amel, toasted, and tobacco notes." Charles Joly, beverage director at The Aviary, knows his bourbons. lovers dominate the scene. "I've definitely seen our sales of whiskey tick up since we opened two years ago," says head bartender Mike Ryan. "It's mostly because we're seeing an explosion of craft distillers. However, we sell more whiskey cocktails than straight whiskey because it's more approachable." Ryan considers bourbon one of his passions, and he's spent an ample amount of time explor- ing its origins in Kentucky. "I've been to nearly every bourbon distillery in Kentucky and have tasted a lot of what's out there," he says. "One of the great things about bourbon is that you don't need to pay a lot to get a lot. Value brands like Old Fitzgerald and Old Heaven Hill are amaz- ing, classic, and above all cheap whiskeys that won't break the bank." Ryan adds that he's even seen an increase in women drinking whiskey. Albert considers herself a regular whiskey drinker and says a woman who indulges in the spirit has a definite edge. "It makes her look cool as hell," she says. "When you order something like Four Roses, you need to know how to drink it as well. You're either going to order it on the rocks, straight, or in something in a tall cocktail." The Aviary typically features at whiskey-focused cocktails, including least six the " Simply put, bourbon is America's spirit. —BRIDGET ALBERT " The Aviary features five whiskey flights, ranging from $85 to $150, with one-ounce pours of single-malt scotches, bourbons, and ryes. In high demand is the $150 flight of Old Rip Van Winkle, which spotlights 10-, 12-, 13-, 15-, 20-, and 23-year bourbons. "The Aviary is the only bar in the city carrying the entire portfolio of Old Rip Van Winkle, Parker's Heritage, and Evan Williams Single Barrel, so that makes it a big draw for the enthusiast seeking spirits beyond the ordinary," says Joly, who was for- merly head bartender at The Drawing Room. At Sable Kitchen & Bar, the stylish gastro- pub on the first level of Hotel Palomar, whiskey 78 MICHIGANAVEMAG.COM groundbreaking, Old Fashioned–influenced "In the Rocks" with demerara, Angostura, and bourbon served inside a hollow ice sphere, which must be cracked open to drink. Joly, of course, is still fond of the classics. "What are the best bourbon cocktails? It depends if you want the 'brown and stirred' cocktails such as a Manhattan or if you want something in the 'sour' category such as a Whiskey Sour. And then there's always the 'slow sipper' cocktail such as an Old Fashioned." Joly plans to combine signature Aviary tech- niques with a few tricks of his own for his bourbon-based concoctions. He also plans to collaborate with Next chef Dave Beran on cocktail pairings at the tickets-only restaurant. "I want to push the boundaries in every way possible—aromatic, visual, and textural com- ponents for the ultimate cocktail experience," he says. "One of the ways is to visit some Kentucky distilleries and handpick bourbon barrels for the exclusive use of The Aviary. It's privately labeled for the venue, so you can get the exact flavor profiles you want. To get to taste a bunch of barrels and pick the exact one you want—it's a pretty cool experience." MA SAVOR & SIP Try one of these outstanding sipping bourbons. Black Maple Hill Small Batch. "It's a 16-year bourbon, and I think 15- to 18-year bourbons are a sweet spot for American bourbons," Joly says. Bulleit. A gold medal winner at the 2012 San Francisco World Spirits Competition, this bourbon is especially high in rye content, giving it an extra burst of spiciness. Elijah Craig. Albert says this super- premium bourbon produced by the Heaven Hill Distilleries is "delicious in a cocktail or just out of the bottle." Four Roses. "It captures the romance and flavor of the category in every sip," Albert says. Jefferson's Reserve Presidential. Try this whiskey "if you want to taste some history," says Ryan. "It contains whiskey from the now-shuttered Stitzel-Weller Distillery." Jim Beam Devil's Cut. Created by combining the liquid trapped inside the barrel's wood with six-year bourbon, this whiskey is another 2012 San Francisco World Spirits Competition gold medal winner.

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