Newsletter 54: Anchor Distilling

What fun learning about Nikka Japanese Whisky! Thank you to Mr. Maurice Chevalier IV for all the amazing tastes he brought and the awesome tales of drunk sumo wrestlers and Rita Cowin, the mother of Japanese Whiskey. Make sure to join Facebook Group How Do You Take Your Coffey to share your recipes featuring Nikka Coffey Grain Whisky.

A presentation on Japanese Whisky from Mr. Maurice Chevalier IV

A presentation on Japanese Whisky from Mr. Maurice Chevalier IV

Our wonderful hosts from the Exhibition Room included owner Robert Molina and bartenders David Valiante & Steve Garcia. What a beautiful space to taste, learn & mingle!

Check out the recipe for Steve Garcia’s Milk Punch: MilkPunch_Scotch_OCBC. He recommends reading through it first to get a scope of the recipe before starting. For those of us at the meeting, we can promise it’s worth the effort!!


David Valiante’s Punch

We wrapped up the meeting with a talk and demo of free-pouring and jigger techniques with Ricky Yarnall.

A demonstration on free-pouring and jiggering techniques

A demonstration on free-pouring and jiggering techniques

Free Pouring & Jiggering

Each method has it’s pros and cons ranging from accuracy to speed and both techniques have their staunch defenders. To improve your skills as a bartender, you should be skilled at both methods and use them each for their different strengths. The main point to remember no matter what technique you use is consistency is key! In your bar, every bartender must be using the same methods correctly with the same tools to ensure consistency.

Using a Jigger:

  • The best set up is to have a set of two jiggers, one 1/2 : 3/4 and one 1 : 2 ounce.
  • Use the same brand jigger throughout your bar when you create, test and execute recipes.
  • Pour to the meniscus every time, it is the point with full surface tension. Pouring to the top vs pouring to meniscus can be the difference of up to a 1/4 ounce!
  • For better efficiency, learn to use the jigger with both of your hands.
  • Make sure you are using a clean jigger every time, rinse well after using thick spirits or syrups.


  • The only way to master this technique is practice. Buy an exacto-pour and test yourself and your bartenders before every shift.
  • Use spill stop 285-50 pour spouts on every bottle.
  • Pour bottles with a consistent motion, flip the bottle straight up to vertical and cut your pour by flipping it back down swiftly.
  • Learn to pour with both hands for better efficiency.
  • A four count should equal 1 ounce for any average spirit. Do not use the same method with viscous spirits or syrups.


Our next meeting will be held on Monday, October 6th at 7pm in Santa Ana. We will be exploring No. 209 Gin and it’s time for another friendly mix-off! 16 bartenders will be able to compete to win a trip to San Fransisco to visit the 209 Distillery!! Send in your request to compete with your RSVP and may the best drink win! A few rules: no homemade ingredients and recipe must contain at least 1 ounce of No. 209 Gin as the base spirit.

As always, to maintain the quality of service, presentation, space, food and drink we are limiting the capacity to 35 and must insist on RSVPs. Please get your RSVP in early and send it to Let us know if something comes up so we can make your spot available to someone else if you can’t make it.

Hope to see you there!

Leave a Reply

Your email address will not be published. Required fields are marked *