Competitor from

Japan

Mr Asato Yuya

Ti to Ti

1.5 oz Flor de Caña_12_Year
20ml Spicy Pine Solution
5 ml Fermented Bagasse Shrub
2 oz root beer (icy)
1 piece spicy dry pineapple

Evaluation

Sustainability

Ingredients:

9.66

Techniques and practices:

8.66

Story and Inspiration

Story & Inspiration Presentation:

8.33

Connection to Flor de Caña:

7.66

Creativity & Techniques

Creativity:

9.66

Techniques:

8.33

Taste & Appearance

Appearance & Presentation:

8.00

Taste & Balance:

7.66

Total Before Deductions:

68.0 points

Sustainability: 18.0

Story and Inspiration: 14.0

Creativity & Techniques: 19.0

Taste & Appearance: 17.0

68.0 pts.

Sustainability: 17.0

Story and Inspiration: 15.0

Creativity & Techniques: 16.0

Taste & Appearance: 14.0

62.0 pts.

Sustainability: 20.0

Story and Inspiration: 19.0

Creativity & Techniques: 19.0

Taste & Appearance: 16.0

74.0 pts.

Comments

Thomas Mchugh:

Great energy in presentation Using secondary waste pineapple skin Bagasse shrub great ingredient no mention of fdc Wasted root beer ice very good ingredient A lot of mention to his inspiration - very Okinawan but not much tying that to flor de caña Strong aroma. Very complimentary rum flavors Could be colder Serve is very small - 45ml? Corrected - more cocktail in carafe. Not seen

Divyesh Chauhan:

The rum was lost in the drink

Bastien Ciocca:

Presentation: Great presence and strong story of the rum and connection with Okinawa Many creative details and well thought cocktail Flavours: rum came through but the balance of the root beer over powered the cocktail. The spiciness was perfectly managed.