Current Issue

November 2011

In This Issue

International Bar-Hopping: ICEBAR Oslo with Bar Manager Monica Berg

By: Rachel Burkons

THE TASTING PANEL's Rachel Burkons recently caught up with ICEBAR Oslo Bar Manager Monica Berg, who told us all about the latest crazes in Oslo, and how people are getting cool with cocktails in a bar made of ice. It's may be cold, but Monica's got some great stuff up her sleeves to keep you warm!


THE TASTING PANEL: What's going on with the cocktail scene in Oslo these days? What are some of the current trends, and how are you putting them to use at ICEBAR?

Monica Berg: Oslo is quite "young" still when it comes to having a cocktail scene - but luckily we are slowly getting there. I think we are still trying to find our own ways and style, but you can definitely see bartenders being influenced by other cities such as NY, London and Tokyo.

New Jersey Is New to Creative Cocktails

By: Warren Bobrow
There was a time in New Jersey when you'd have to drive into NYC for an interesting cocktail. No longer. New Jersey mixologists are creating a national following with their flavor-driven creations. Even small-town cocktail lounges are emulating a big city intellect as mixology ideas flow from behind the bar.

We visited with a two local mixologists who are creating fall-centric cocktails in the Garden State.


Q & A With George Sandeman

By: E. C. Gladstone
In the November issue Editor-at-Large E. C. Gladstone sat down with George Sandeman to talk about the future of port, as well as its past and present use in cocktails, and even what type of glassware suits certain ports. See the November issue for the story, but read the interview below!


THE TASTING PANEL: Sandeman has a remarkable family legacy, but that legacy is one of being a forward-thinking trendsetter and market leader. How do you balance the tradition of the Sandeman name with a sense of the present and future, in terms of drinkers' interests.


GEORGE SANDEMAN: As always, Sandeman is attentive to the shifting tendencies of the market and the consumers´ preferences. One good example is the ongoing initiative of "Founders on the Rocks," which we are promoting in the USA. The objective is clearly to bring Sandeman Port to consumers in a way which fits their lifestyle. It's a new way of enjoying Founders for people who are not afraid to experiment.




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THE TASTING PANEL Magazine is the nation's fastest-growing and most widely read trade publication for the alcoholic beverage industry. We have a readership of 90,000+ beverage industry insiders, including mixologists and bartenders, hotel F&B personnel, restaurateurs and wine directors, wine and spirits producers, suppliers, importers, distributors and retailers.

Who writes for THE TASTING PANEL?

We have an international network of experienced editors and writers who cover all aspects of the beverage trade, with a focus on today's most happening brands and the people who produce and use them.  Our stable of writers and photographers can and do cover stories across the country and abroad.

Do you accept freelance pitches?

We are not accepting freelance pitches at this time. However, if you are an experienced wine and/or spirits writer and have an interest in being assigned stories, you may send an email query and published writing samples to mmay@tastingpanelmag.com and you may be considered for upcoming assignments in your area of expertise or geographic locale, depending on our editorial needs.

How can I have my spirits brand or wine reviewed or otherwise featured in THE TASTING PANEL?

We accept samples year-round for consideration for possible review in both Meridith May's "Publisher's Picks" column and Anthony Dias Blue's "Blue Reviews" column. Please see our Sample Submission Guidelines.

If you are interested in having your brand covered in a custom feature story, contact our VP of Marketing and Advertising, Bill Brandel (bill@tastingpanelmag.com).

Do you host visiting spirits producers and winemakers?

We do often meet with winemakers visiting the Los Angeles area and taste with them in the tasting room in our offices in Encino. Please contact Meridith May (mmay@tastingpanelmag.com) to make arrangements.

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