American Distillers On A Quest For Quality – Louisiana Eats – It’s New Orleans
It probably won’t surprise you that people who distill, prepare and sell alcohol are generally cheery. But what is it about their job that puts them in such a good mood? Some get to meet new faces every day, while others study the history of their profession, while even fewer teach the trade to apprentices. Whatever the case, they’re all willing to share their knowledge with others and pursue a comprehensive understanding of their profession.
Marvin Allen has tended bar at The Carousel Bar for twelve years and in that time he’s watched the American cocktail enter the mainstream. Marvin has advice about mixing drinks and shares some stories about the lively characters of the French Quarter.
We’ll also speak with three men about their commitment to distilling quality spirits. Jackie Summers joins us to talk about Sorel, his boutique hibiscus liquor; Allen Katz sits down to discuss the extra strength gin he makes at New York Distilling Company; and Jimmy Russell reflects on Wild Turkey: multi-million dollar Bourbon operation he’s worked at for 60 years. We hope these spirited conversations will leave you informed and thirsty.
The Last Call (Serves 1)
2 oz. Whiskey
1 oz. Sorel
Stir together with ice in an old fashioned glass. Sip it and dream.