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October 27 2012
Portland Cocktail Week
This past week a few Portland’s best bars and restaurant were hosting cocktails pairing dinners and drinks for the local and international bar crowd and on Tuesday I have ben invited by a dear friends from Imbue Vermouth to present at :
Demystifying Vermouth
Neil Kopplin, Junior Ryan and myself looked into the the history of vermouth, walk through what grape types are used and why and take a look at new age vermouths. After sampling each vermouth on its own, a few low proof cocktails we discussed the importance of vermouth cocktails and how to make them appropriately.
After the session I have asked Neil to give us an overview of PCXCW and more wilder on Vermouth business on the west coast of USA:
Neil said :
“One of the things that has always been amiss in the world of vermouth has been education. I have focused very hard on increasing awareness in this category by increasing understanding of vermouth in general. Let’s face it, vermouth doesn’t have the economic pull of Vodka or whiskey. It’s not as high brow as cognac or gin. But what it is…is delicious, interesting, and crafty. There is a place for this beverage in the future of the alcohol industry. Whether it finds it’s place amongst bartenders of wine stewards, it will continue to find it’s place.
The only way to change the point of view of the general public is to begin to change the attitude and use of Vermouth from across the bar top. The knowledge of bartenders, conveying their passion for vermouth to the guests can go so far for this category. The movement of using vermouth as a base cocktail, or as a stand alone beverage has come far in the last 5 years, but there is still a mountain to climb. The only way to continue to climb is by putting one foot in front of the other. The category as much more respect than it had 5 years ago…but it still must continue to grow, and there must be continued effort into the promotion and education of the category…”
During this week I had the pleasure to drink at Clyde Common (the house of barrel aged cocktail by Jeffrey Morgenthaler) and several other bars with dearest friends and industry experts and understand how Vermouth is getting a place into the mixology world of west coast makes me positive for the future development of such misunderstand category in the past years.
Also this was the last Bar Show of 2012 for myself, one more year of great events, fantastic people and great cocktails, but now time to rest and recharge energy for the 2013.
SALUTE !
GIUSEPPE GALLO
