Tony Abou-Ganim Named Director of Judging at SF World Spirits Competition

SAN FRANCISCO, Calif., September 2009—With a palate able to distinguish characteristics of individual singlemalt whiskies and a comprehensive knowledge of the history of spirits and the origins of many cocktails, one of the most sought after mixologists in the world, Tony Abou-Ganim, has been selected to be Director of Judging at the San Francisco World Spirits Competition, an appointment that will elevate the reputation of the competition to a whole new level.  His new position comes just in time to commemorate the competition’s 10th anniversary in 2010.
Abou-Ganim will join the competition’s Executive Director and Founder, Anthony Dias Blue of The Tasting Panel magazine.  As one of the most influential food and wine personalities in the United States, Blue is a recipient of a 2001 James Beard Foundation Award as well as the 1997 Communicator of the Year Award from the prestigious International Wine & Spirits Competition in London.
“We are so pleased to have Tony take a lead position with the spirits competition.  His addition solidifies the San Francisco World Spirits Competition as the most prestigious spirits competition in the U.S. thanks to the caliber of our judges and the vast array of international spirits submitted for our evaluation,” said Blue.  Abou-Ganim joined the San Francisco World Spirits Competition as a judge in 2005.
Abou-Ganim noted, “It is a great honor to accept this opportunity.  I believe the San Francisco World Spirits Competition has the finest collection of spirits palates in the U.S. and it is a privilege to work with such an esteemed group of my peers.”
From cocktail program pioneer at Steve Wynn’s Bellagio Resort to mixologist extraordinaire of Iron Chef America, Abou-Ganim is considered progressive and influential in the industry.  Founder of The Modern Mixologist, a beverage consulting firm that specializes in bar-staff training, product education and cocktail development, his new book, The Modern Mixologist Contemporary Classic Cocktails, will be released in February.


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