AN APPOINTMENT WITH GREY GOOSE
What is it about your favourite meal that makes it so memorable? For some it’s the way the aroma tickles their senses, others find themselves pulled in by the appetizing appearance, but for many of the food-loving population, it’s that first memorable bite. It’s the way it sends our taste buds spiralling into a tornado of different flavours and spices, leaving us longing for more and it’s this sensation, this intriguing concept of taste, that guided Joe McCanta, Brand Ambassador of the premium priced vodka Grey Goose, to spend an evening exploring what taste truly means. Taste by Appointment brought together an array of press, consumers, and academics to the newly renovated St Pancras Renaissance hotel in London. It was here they experienced an evening of stimulating speeches, wonderfully prepared cocktails and fascinating conversation all in the name of taste.
After being greeted by a suite, fit for the likes of royalty, guests were offered complimentary cocktails, one of which was cleverly named the Grey Goose La Fizz. This subtle blend of lime, elderflower, and the unmistakable hint of Grey Goose and soda, kick-started the evening, driving the cautious awkward greetings forward to a comfortable hum of social networking. It was then, after the guests have arrived and the atmosphere was at its most relaxed, that Joe McCanta began to disclose countless secrets about taste that he’d learned prior to the event, from working for years as a seasoned mixologist.
He explained how and why we all experience taste differently, regardless of the fact that we all share the same physiological makeup. He also divulged about the interesting background of the vodka itself, informing his audience of how it was made from French winter wheat in the cognac region of France and diluted with alpine water. By the end of his speech 2 things were blindingly clear, number one being that Grey Goose was prestigious for a reason and number two, taste is what you make it, unique to each individual.
Subsequent to this enlightening realisation, guests then indulged in exciting interactive tests of taste. The first test led each guest to experience various flavours such as bitter, salty, sweet, sour or umami in order to help them understand their own personal preferences in a little more depth.
Soon after this activity more exciting cocktails followed, this time, made by the guests. With the help of young, talented professionals skilled in the art of hospitality, several cocktails laced with the infamous Grey Goose were made, allowing everybody to express themselves creatively in a way they may not have normally been accustom. From honey and coffee to cream and sugar syrup, new and imaginative cocktails were concocted; all mixed with the one and only Grey Goose, some, as you can imagine, were much more tempting than others.
As the evening slowly drew to a close, Joe McCanta spent some quality time with guests in a private bar to help discover their personal sense of taste and create their ideal signature cocktail. This aspect of the night was favoured by many as they were able to leave with a better idea of what type of Grey Goose cocktail defined them as a person. Whether you preferred fruity, sour, bitter, or sweet, McCanta was sure to find something to please. As if that wasn’t enough, you could also be sure that you’d never forget your one in a million drink as McCanta promised to email each guest the recipe for their exclusive signature cocktail. Overall, Taste by Appointment was an eventful and engaging evening. Joe McCanta managed to successfully shed light on an aspect of eating and drinking that not many would have otherwise known. It allowed guests to step out of their comfort zones and try a new way of drinking, a way customized by their own personality and creativity bringing the Grey Goose brand to life. For more information on the Grey Goose products visit; www.greygoosetaste.com
Looks very smartly organised. Here's my review of the Grey Goose brand and its fascinating founder Sidney Franks: http://dasteepsspeaks.blogspot.com/2011/10/frank-about-goose.html