Linje tio wins Hudson Whiskey barrel-aging competition
|Left: brand presentation by Tony Vanaria.|
Right: Carl Broman (Clarion Hotel), Andreas Bergman (Linje tio), Linus O'Reilly (Nosh & Chow),
Christian Grevius & Oscar Tamker (Gondolen), Fredrik Löwenhamn (Koko-Mo)
To my surprise I was asked to be part of the jury, and of course I couldn't say no. All of the participating bars - Koko-Mo, Gondolen, Linje tio, Nosh & Chow and Clarion Hotel - had done a really good job, using a variety of interesting ingredients like Cynar, Chartreuse, beer, maple syrup and whatnot, but the cocktail which scored the highest points on balance, complexity, cask character and Hudson whiskey character by the four judges was Monte Carlo by Linje tio - congratulations!
|Bottled Monte Carlo cocktails|
5 parts Hudson Whiskey Manhattan Rye
1 part Benedictine DOM
2 dashes Angostura Bitters and 1 dash Mozart chocolate bitters for every 6 parts.
Put all ingredients except 1 part rye in the barrel and age for about 20 days. Add the last part of rye 5-7 days before bottling, which should be done after around a total of 21-28 days.