FORGET EVERYTHING YOU THOUGHT YOU KNEW ABOUT VODKA: ALLISON DEDIANKO GLOBAL AMBASSADOR FOR BELVEDERE VODKA VISITS CALGARY

The tasting of three of Belvedere Vodka's selections: (left to right): original, pink grapefruit, citrus

A bottle of Belvedere Vodka specially made with acid etched glass through which the Polish architectural marvel can be seen

 Philippe Grandois of JustCocktails.org co-hosted the event

Allison Dedianko Global Brand Ambassador of Belvedere spoke about the brand

Ahi tuna and compressed watermelon a delightful combination at Candela Lounge

A rosemary gimlet cocktail - beautiful and simple (recipe below)

Belvedere Vodka and JustCocktails.org hosted a tasting at Candela Lounge in Calgary.  The theme that emerged was debunking common myths about vodka.  When first introduced to the North American market in the 1930s vodka was touted as an odourless, tasteless and colourless drink.  Since then, the industry has been working to erode this definition.  Vodka, which means little water, is any spirit that contains 96.5 per cent alcohol by volume. 

Part of the super-premium category of vodka, Belvedere is distilled in Poland from Dandowski gold rye, usually reserved for baking.  With the emblematic Presendential Palace emblazoned on each acid etched glass bottle, Belvedere is "all about provenance - local water, rye and Polish pride," explained Philippe Grandbois who co-hosted the event.

Global Brand Ambassador, Allison Dedianko who won the Bartender's Dream Job Search, called vodka "the cowboy of the spirit world because it can be made in any country, with any raw material, and any amount of distillations."  The dynamic and friendly Dedianko (and one of the most engaging and approachable spirits Ambassadors we've met) spoke about the points of distinction that have made Belvedere a leader in the super premium category.  "We are an open book at Belvedere there are no smoke and mirrors - we did start the category.  We use a four column continuous still and only use a pot still for maceration.  Belvedere is quadruple distilled and for our macerated vodka we use real ingredients instead of compounds." The tasting included Belvedere Pure, Belvedere Citrus and Belvedere Pink Grapefruit. 

Guests sipped vodka while nibbling olives, hummus featuring carrots, naan, ras-al-hanout chicken, balkan yogurt and short rib and desserts of gorgonzola ice cream with poached pear and brownies with pistachio ice cream.  With rosemary gimlets passed to guests and glasses raised in cheer Grandbois reminded guests that, "with vodka, unlike Scotch whiskey where you are in constant contact with the glass and spirit, you have to impress quickly."  And impress they did.

Rosemary Gimlet
1 1/2 oz Belvedere Pure
3/4 oz rosemary infused simple syrup (equal parts sugar and water simmered with rosemary sprigs)
3/4 oz fresh lime

www.belvederevodka.com

ALL PHOTOGRAPHY COPYRIGHT K&S MEDIA 2012 

You may visit the NEW Fall 2012 digital edition of City Style and Living magazine (also available in print) at the following address (follow the three simple steps to access the full magazine, online) :

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CALGARY BARTENDER'S ASSOCIATION HOSTS RUM NATION LAUNCH AT VINE ARTS

The event was hosted at the soon to be opened wine shop Vine Arts

Two offerings from Rum Nation

A mai tai from the Calgary Bartender's Association (CBA)

The affable and gregarious Garth Brown of the forthcoming Brix and Morsel

Mussels in an Asian inspired broth with shrimp crisps from Brix and Morsel

Plating the dessert - a coconut sphere topped with mint and dessicated coconut

A closer look at the dessert

The Calgary Bartender's Association (CBTA) did it again - making event planning look easy. The CBTA hosted a great evening for the launch of Rum Nation. Represented by Crush Imports, the Italian owned company carries rum from across the Caribbean and Latin America. Some of our favourites included: the Jamaica 25 year old; and the Demerara 23 year old from Guyana.

With a tropical, Caribbean inspired cocktail menu guests were feeling the rhythm of the islands. James Nguyen concocted his own grenadine, an important component in the Planter's punch that greeted attendees. Nathan Head of Milk Tiger Lounge and Kenton Hrynyk manned the mai tai station while guests took their first look at Vine Arts (soon to be open).

Nibbles from Brix and Morsel (also soon to be open) included jerk chicken pastry puffs and a clever dessert of coconut spheres. A t-shirt sported by one of the kitchen staff hinted at the strong branding of this soon to be opened bar/lounge/restaurant.

All CSL has to say is: Rum Nation? Yea Man!

You may visit the Winter 2011/12 digital edition of City Style and Living magazine (also available in print) at the following address (follow the three simple steps to access the full magazine, online) :

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2) click on the 'front cover' image, on the left hand side of your screen
3) to flip through the e-magazine, click on the bottom right hand corner
of the magazine, just as you would our print magazine!

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MOUNT GAY RUM AMBASSADOR CHESTERFIELD BROWNE IN CALGARY WITH THE CALGARY BARTENDER ASSOCIATION

Mount Gay Rum 1703

Chesterfield Browne, Brand Ambassador of Mount Gay

Glasses lined up for the tasting

Chesterfield Browne speaks to the crowd

Five rums were poured for the tasting

Bottles of Mount Gay

Brand Ambassador for Mount Gay, Chesterfield Browne spoke to a crowd including many distinguished Calgary mixologists and bartenders from the Calgary Bartender Association about Mount Gay Rum, the island of Barbados and island living.

Working for 18 years with Mount Gay, the former bartender regaled the crowd with stories of Barbados' famed rum shops, the new shape of Mount Gay's bottles, a history of the brand. Calling Mount Gay "the Rolls Royce of Rum and the oldest rum in the world, the rum that invented rum," Browne led guests through a tasting of five of the brands offerings: Mount Gay Eclipse Rum; Mount Gay Eclipse Black; Mount Gay Extra Old Rum; and Mount Gay Rum 1703. CSL's favourite? Mount Gay 1703.

www.mountgayrum.com


You may visit the Fall 2011 digital edition of City Style and Living magazine (also available in print) at the following address (follow the three simple steps to access the full magazine, online) :

1) go to http://www.citystyleandliving.com
2) click on the 'front cover' image, on the left hand side of your screen
3) to flip through the e-magazine, click on the bottom right hand corner
of the magazine, just as you would our print magazine!

HERE'S TO HOLIDAY SEASON: TAYLOR FLADGATE/ FONSECA TASTING WITH DAVID GUIMARAENS

The bites: a selection of cheese, pate and crackers to compliment the array of port.

The Winemaker : David Guimaraens

The cocktail: Croft Pink Port and sparkling wine: CSL coined this as the 'signature drink' for the magazine

All photos K&S Media

It was a treat to have winemaker (and part of the Fonseca/ Fladgate family), lead a port seminar including: Taylor Fladgate vintage 1985 Porto, Fonseca Vintage 2007 Porto, Croft Vintage 2007 Porto, Taylor Fladgate Vintage 2009 Porto, Fonseca Vintage 2009 Porto, Croft Vintage 2009 Porto.

From the rust/ inky 1985 vintage Taylor Fladgate with a long finish, and delicate yet full bodied and refined structure to the tannic and eucalyptus notes of the 2009 croft vintage port, each of the six ports at the tasting were unique with something for every palate.

The Croft Pink, a youthful pink port (new to the market) makes an excellent variation on a kir royale with sparkling wine or champagne.

As one of the largest Port houses, Fonseca Guimaraens (Fonseca) maintains an estate in Quinta do Panascal Portugal and remains a leader in the market.

Perfect to pair with dessert, or as an after dinner appertif, Port is the certainly the new black. Saude!

You may visit the Fall 2011 digital edition of City Style and Living magazine (also available in print) at the following address (follow the three simple steps to access the full magazine, online) :

1) go to http://www.citystyleandliving.com
2) click on the 'front cover' image, on the left hand side of your screen
3) to flip through the e-magazine, click on the bottom right hand corner
of the magazine, just as you would our print magazine!