Wednesday, January 18, 2012

Netherland Plaza's Signature Bourbon is Here!

Todd Kelly, the Executive Chef and Food and Beverage Director of the Hilton Cincinnati Netherland Plaza and The Restaurants at Palm Court, is pleased to announce the unveiling of the property's own private label select bourbon from the award-winning Four Roses Distillery.

Chef Kelly is always looking for new and exciting offerings for the hotel's patrons as well as opportunities to support regional businesses. By working with Four Roses Distillery, Chef Kelly is able to enhance the hotel's innovative cocktail and dining programs. He is planning to use the specialty bourbon in several of the hotel's signature drinks at The Bar at Palm Court including the Netherland Plaza Cocktail, the Bourbon Blackberry and the Palm Court Manhattan. The barrel in which the bourbon was aged will also be used in the creative process. Chef Kelly will be creating a signature Negroni Cask Aged Cocktail that will age in the white oak barrel for 100 days creating a unique finish to this classic cocktail. In addition, the bourbon will be used in Orchids at Palm Court in a select number of Pastry Chef Megan Ketover's desserts, including Maple Ice Cream with a Bourbon Caramel Swirl & Candied Pecans as well as a Bourbon 64% Chocolate Truffle to be used as a mignardise.

In 2011, Chef Kelly had extensively researched the many fine available options of Kentucky Bourbon. He narrowed his choice to Four Roses, which shares many similarities with the hotel since the distillery is well known for its small, focused operation and reputation for superior craftsmanship. Once settled on the distillery, a trip was arranged to Lawrenceburg and Chef Kelly, his wife Emily, the Netherland Plaza's Managing Director, Michel Sheer, and his wife Karin, tasted five select barrels before choosing a barrel of the Four Roses OBSV recipe; a fruity, spicy and creamy bourbon which has been aged eight years and eight months with 60% corn, 35% rye and 5% malted barley.

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