A Week of Work + Play in Nashville, TN

A Week of Work + Play in Nashville, TN

It doesn’t take much to get me back to the south, but when the National Honey Board reached out to invite me (!!!) to this year’s #HoneySpiritsSummit in Nashville, TN I couldn’t respond YES quick enough! And in true LKJ fashion, I had to come out a few days early to soak up one of my favorite cities before the summit kicked off. Here’s what my jam-packed week in Nashville looked like…

Day 1 – THURSDAY

After landing at the airport Thursday afternoon, we caught a Lyft to our home for the weekend, the newly opened Thompson Nashville (I twisted Luke’s arm superrrr hard to spend the weekend with me before the Summit started on Monday 😉 ). We love Thompson properties, especially their Cabo location, so we thought we’d see what the Nashville location was all about. It was even more beautiful than we expected, and best of all, located in the ultra trendy Gulch neighborhood (word has it TSwift’s got a Penthouse nearby). Looking for a little post-flight pick-me-up after checking into our room, we grabbed cappuccinos at the Killebrew Coffee conveniently located just adjacent to the lobby and headed out for some Vitamin D, after which we practically walked right into Rod Stewart on the street! Perks of visiting Music City!

After exploring The Gulch a bit and working up an appetite, we grabbed a Lyft to the 12 South neighborhood for some tacos and margs at bartaco, followed by more strolling and shopping. Definitely one of the better Margaritas I’ve had, plus great people watching and super cute southern coastal decor. Full and ready for a nap/regroup, we headed back to the hotel for a bit.

Once sufficiently well-rested for our first night out, we got dolled up and headed upstairs to the Thompson’s rooftop bar, L.A. Jackson, for some pre-dinner drinks! After watching the sunset up top, we headed out for dinner at Husk. I love scheduling a fun dinner reservation on the first night of a trip because it’s something to look forward to right when you get there, and saves you the hassle of making a decision after a potentially hectic travel day.

Distillerista-Week-in-Nashville-beers-spillDistillerista-Week-in-Nashville-rooftop-drinksDistillerista-Week-in-Nashville-husk Distillerista-Week-in-Nashville-husk-dinner

Day 2 – FRIDAY

After banging out some emails (with more Killebrew coffee!) in the lobby, we put the laptops away and headed out for a big walk through the touristy Broadway strip. Having had our fair share of people watching pretty quickly (lost count of how many rowdy bachelorette parties we saw omg), we ducked into Martin’s BBQ for lunch and some reconnaissance on their award-winning beer garden.

Distillerista-Week-in-Nashville-luke-lobbyDistillerista-Week-in-Nashville-MartinsLooking to kill some time and get out of the heat, we headed to Corsair’s “Brewstillery” for a cold beer. Highly recommend their brewery/distillery tour too if you have some time! This location is where they do most of the brewing and distilling of their whiskey mashes.

Distillerista-Week-in-Nashville-corsairOn a whim, we called The Kimpton Aertson hotel (another one of our favorite hotel groups!), to see if they had any availability for massages, and they just happened to have an opening for a couples’ deep tissue in 20 minutes! It was FATE! We chugged our beers and headed for the spa.

Having stayed at the Aertson on a past trip, we knew they had an incredible bar and restaurant inside the hotel as well so we popped over for a post-massage cocktail and app. If you’re in the area, you MUST check Henley out. 

Distillerista-Week-in-Nashville-henley-cocktail{ post-massage cocktail! }

Continuing along my dream Friday itinerary, we headed back to the Thompson for some downtime, followed by another rooftop/sunset/drink session up top at L.A. Jackson.

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We had so many restaurants on our list for the second night but made a game-time decision to take our chances at brand spankin’ new restaurant Folk from the Rolf & Daughters team. I’m so happy we did because it ended up being one of the better meals I’ve ever had! We started with a cocktail while we waited to be seated, soaking in the minimalist decor and plethora of ultra cool Nashville locals chatting and flirting about. Once seated, we dove into their beautiful wine list, a juicy, salty Gamay for me and a Pinot Noir for Spook. We started with their sweet corn toast on house made sour dough (recreating this at home ASAP) and the shaved summer vegetable salad, which was the sleeper hit. Paper thin coins of zucchini and summer squash, expertly dressed with a buttermilk caesar dressing, topped with tons of fresh herbs and crunchy bread crumbs. TO.DIE. Honestly the apps were so good (slash maybe too many wines? lol) that I forget which pizza we ended up ordering ahahaha… I faintly remember some sort of Soppressata situation? Just go. 

Distillerista-Week-in-Nashville-FOLK { dining room @ Folk }

Feeling the vibes (read: sufficiently tipsy) from our time at Folk, we headed out for drinks at one of our favorite Nashville bars, Attaboy. This place is like, 95% of my dream cocktail bar, not kidding… We always say we’re just going to go for one and then three drinks later we’re still there, eyes glued to the bartenders doing their thing. You must, must, must go. Incredible service and lovely staff. 

Obviously on a good one, we ended the night with some shots of Bulleit and Budweisers at Robert’s Western World. Someone spread my ashes here when I go.

Day 3 – SATURDAY 

After a decent sleep in (thank you, second Shiner Bock at 2 am I didn’t need), we slowly made our way to the Johnny Cash museum for some A/C and non-alcoholic stimulation, followed by a delicious brunch at Butcher & Bee. 

Distillerista-Week-in-Nashville-butcher{ crispy rice bowl for me, burger for Spook and whipped feta for the table! plus rosé of course }

The combination of being slightlyyyyy hungover and the heat had us desperate for a pool so we called Holston House, the hotel I was set to check into the next day (for the summit) to see if we could use their pool a day early and they obliged (turns out their rooftop bar & pool is open to the public!). We nursed ourselves back to life with Gin & Tonics and stunning rooftop views while submerged in the cool water at Bar Tenn.

After a nap and a shower back at the Thompson, we headed out for our last dinner together at Oak Steakhouse… Would not recommend unfortunately.

Day 4 – SUNDAY

Never ones to miss out on a meal opportunity, we opted for brunch at Chef Maneet Chauhan-owned (the sweet Indian judge on Chopped!) Mockingbird before it was time for Luke to head to the airport. It was just an average experience unfortunately… wouldn’t necessarily recommend but dying to try her Curry & Masala house next door on our next trip!

Flying solo for the rest of the trip, I decided to check something off my Nashville list I’d been dying to do all weekend long (we kept missing the tour times thanks to other plans/hangovers, etc. lol). I dropped my bags off at Holston House and caught a Lyft out to Cheekwood Estate & Gardens, a stunning historical mansion and botanical gardens in nearby Bell Meade, about a 25 minute drive or so from the city. See below for some snaps of the house and property! I could have stayed out there all day wandering along the gardens and cheeky animal installations but the rooftop pool back at the hotel was calling my name. 😉

Distillerista-Week-in-Nashville-Gator{ a temporary installation by Italian artist collective, Cracking Art }

After putting a solid dent in my book up by the pool, I debated staying in and watching TV with room service but rallied myself for yet another indulgent meal at Moto! After half a cheese plate and some of the best Cacio e Pepe I’ve had, it was time for bed. 

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Day 5 – MONDAY

Attempting to counteract all the debauchery of the weekend, I woke up early and took a Pure Barre class in The Gulch, followed by a green juice next door. Having checked exercise/health off my to-do list for the day (hah), I headed to Pinewood Social to grab a coffee and get some work done. 

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Once sufficiently caffeinated and caught up on emails, lunch at Hattie B’s was in order, considering I’d been in Nashville for five days and somehow still hadn’t had my hot chicken fix! I get “hot” with “extra hot” on the side! And a sweet tea for putting out the fire 😉

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After catching up on more work, it was time for the Honey Summit opening reception at Nelson’s Green Briar Distillery! I got to meet my fellow attendees, try all different cask finishes of Bell Meade Bourbon and go on a tour of the distillery, led one of the founders himself! What an incredible story. I won’t ruin it for you but basically these two sons (both currently in their thirties I think?) happened upon a plaque in Bell Meade some years ago while on a road trip with their Dad and subsequently unearthed their family’s multigenerational distilling heritage! Fast forward a few years and a lot of hard work and they were able to get the original DSP number – TN-05 – reinstated and reopened the whole operation! If you’re in Nashville, PLEASE go sign up for a tour of their distillery and tasting room ASAP. So fascinating and inspiring.

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Day 2 – TUESDAY

The first full day of the summit took place at Corsair’s second Nashville location and headquarters. It was a jam-packed day full of fun information and super knowledgeable speakers. We tasted tons of different styles of honey and honey spirits and learned so much about how honey is made, how hives work, the bee lifecycle and hierarchies/social systems and organizational patterns, how bees find nectar, etc. etc. Seriously so, so fascinating and informative. After our crash course on bees and honey, we moved onto fermenting, distilling, sweetening and flavoring spirits with honey. This was also incredibly informative and interesting. I can’t wait to start experimenting with honey in the distillery soon! It makes sense, considering honey is a sweetener like molasses and agave, but it was crazy how similar the honey spirits we tried tasted like either a rum and/or a tequila/mezcal. They have lovely smokey, grassy qualities to them, as well as a slight but pleasant funk. Right up my alley.

After our epic day, we were treated to an incredibly indulgent and delicious group dinner at Urban Grub back in the 12 South neighborhood. Would highly recommend!

Day 3 – WEDNESDAY

My last and final day in Nashville was my favorite and for one reason: Our visit to an actual apiary! An apiary is basically a controlled hive or group of hives. A “feral” apiary or hive would be a hive that has formed naturally in the wild. We kicked the day off bright and early as to avoid the heat and had so much fun listening to the president of the Nashville Beekeeper’s Association tell us about the apiary and state of pollinating conditions in the state currently. I couldn’t get enough. 

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After leaving the apiary, we headed to yet another distillery, Pennington Distilling Co. (formerly SPEAKeasy Spirits) for another tour and some lunch. Pennington makes a few different styles of whiskey, as well as flavored vodkas, which they use in their newly released canned cocktails. Considering our own upcoming release, I couldn’t wait to try one! 

Distillerista-Week-in-Nashville-Pickers

After Pennington it was time for most everyone from the summit to head to the airport. Lucky me, I had a later flight so I did a little more neighborhood hopping and shopping before grabbing one last margarita back at bartaco! Such a pleasant little spot to hang and finish my book before heading out of town. I also love the shops nearby – Draper James, White’s Mercantile and imogine + willie all had me wishing I’d brought a second suitcase! 

Distillerista-Week-in-Nashville-bartaco

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LKJ FAQ

IMG_6937{ by Lindsey }

Happy 2018, friends! One of my goals for 2018 is to devote more time to Distillerista, so I’m attempting to kick the year off right with a new post each week. The start of a new year seemed like the perfect time to re-introduce myself so here are a few FAQs, fun facts and other random things you may not know about me!

  1. What’s your morning routine? I try to roll out of bed by 7 am and take 20 minutes or so to plan my day, sans phone & computer. I’ll write out a rough schedule, including blocks of time for emails and to-dos, while having coffee (Nespresso pod plus almond milk creamer & collagen!). Once I feel like I have a good game plan for the day, I usually open my laptop and take a few minutes to read the blogs I still follow religiously! Then I’ll tackle emails first thing. It’s probably not the healthiest (or most efficient) habit, but I can’t jump into projects unless my inbox is clean (or at least well-tended to).
  2. What’s your favorite non-alcoholic beverage? Tangerine Lacroix.
  3. Why do you love spirits so much? It’s twofold really… I think part of it is the rich history behind distilling and how far back culture surrounding distilled spirits goes. The other half is the creative opportunities the distilling process provides.
  4. Who is your professional role model? Giada, Christina Tosi, Ina… they’ve all created massive empires around what they love to do, which I hope to do as well.
  5. Why did you choose San Diego over Texas to launch You & Yours? Short answer, I wasn’t really interested in moving back. Long answer: San Diego has a very loyal, locally-minded culture that I felt would be very welcoming of You & Yours.
  6.  Besides Gin & Vodka, what’s your other favorite spirit? Rye! Or Rye-heavy Bourbons. OR Wheated Bourbons.
  7. What’s your favorite cocktail to drink? Nothing beats a Gin gimlet.
  8. What’s your favorite cocktail to make? Some sort of Manhattan or Boulevardier variation with whatever I have lying around my liquor cabinet.
  9. What’s the biggest cocktail trend that you anticipate for 2018? Not super into trends but I’m loving low ABV cocktails and cocktails with salt.
  10. What was your design inspo for the tasting room? Comfortable, approachable, pleasing to the eye.
  11. Advice for women trying to get into the beverage industry? Document everything you do related to the industry! Put it out there in the universe, for all to see, that you are interested in this industry and that you have a place in it.
  12. What would you do if you weren’t a distiller? Maybe a writer of some sort? Or perhaps a bar/cocktail program consultant. Whatever it would be, definitely still lurking somewhere in the wine & spirits/hospitality industries!
  13. Where do you want to travel in 2018? Stateside: Montana; Abroad: Tel Aviv!
  14. What are three things you’d never travel without? A book, my Away carry-on and plenty of snacks!
  15. If deserted on an island, what would you make sure to have with you? Assuming help is on the way, Champagne, a football and a good pair of sunnies. 😉
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7 Women in the Beverage Industry Who are Killing It

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You know when you meet someone (or, more realistically, stumble upon someone’s Instagram or YouTube channel, let’s be honest) and you just instantly want to be their best friend?! That is exactly how I feel about these seven women. They’ve each created empires of their own in the beverage industry and also seem like they’d be really, really fun to have a drink with. I hope they serve as a little inspiration for you too! Talk about #squadgoals.

Marissa Ross – Los Angeles native Marissa Ross is a comedy writer-turned wine enthusiast who has risen to the top of wine reviewers. The winner of Editor’s Choice and Reader’s Choice for “Best Wine Coverage” at the 2015 Savuer Blog Awards, Marissa has used her wit and experience drinking wine to go on and become the Wine Editor at Bon Appetit. She has also been named one of Wine Enthusiast’s 40 under 40, and has authored her own book titled Wine. All The Time.: The Casual Guide To Confident Drinking (which I nearly finished in one sitting!)Do yourself a favor and follow her on Instagram, her stories are gold!

Whitney Adams – Whitney is a writer, blogger, YouTube host and sommelier based in Los Angeles. Her passion for wine began on a trip to Italy, which she furthered by becoming a certified sommelier and working with chefs and restaurants back home in LA. Her YouTube channel, which has more than 36,000 followers, shares her (super approachable and very easily digestible) wine knowledge and humor in segments like “Alco-Haul” and “Drunk Dating Advice.” She is a winner of a Savuer Magazine Blog award and was named one of Wine Enthusiast’s 40 under 40. Be prepared to go down a YT rabbit hole the first time you check out her channel, it’s so good!

Marianne Barnes – Marianne Barnes is Kentucky Bourbon’s first Master Distiller. With an interest in math and science during high school, Marianne went on to pursue a job chemical engineering where she developed a passion for whiskey. After moving on to a position with Woodford Reserve, she was offered a job at a brand new distillery that would require her to build everything from the ground up, Castle & Key. Her lineup of gin, vodka, bourbon and rye are currently in production and will be released over the next few years. I can’t wait to go visit once the doors officially open.

Annie Lawless – Along with three other partners, Annie Lawless launched Suja Juice in San Diego, CA, which has quickly become “the fastest growing organic, cold pressed and non-GMO beverage company in the US.” Annie was disappointed with the lack of adequate organic juices on the market, and teamed up with other local San Diegans to bring a juice line to life. Using high pressure processing, they have created juice from non-GMO produce and are on a mission to improve lives through nutrition. The company was named second on Forbe’s list of Most Promising Companies in 2015. Not beverage industry-related but equally as badass, Annie recently launched an all natural and non-toxic beauty line called Lawless. 

Deborah Longo – Deborah and her (then) husband Justin Baldwin founded JUSTIN Winery in 1981, which has grown to become one of the largest wineries on the Central Coast. As President of Baldwin Real Estate Corp, Deborah also handled all marketing and sales efforts of their winery. She has been a member of several Paso Robles wine boards, and was named Paso Roble’s Wine Industry “Person of the Year.” I can’t wait to see what Deborah does next, specifically multi-concept development projects in downtown Paso!

Christina Tosi – Christina is a chef, author, and owner of Momofuku Milk Bar, a bakery based in New York City that is a part of the Momofuku Group. The bakery now has 7 locations throughout New York, Toronto, and Washington DC, and has an international presence due to it’s successful e-commerce platform. Her innovative ideas have shaped dessert trends, such as her naked cakes and cereal milk ice cream. A two-time James Beard award winner, Christina is author of the books Momofuku Milk Bar and Milk Bar Life, and has appeared as a guest judge on Master Chef. Christina also just recently closed her first round of funding for Milk Bar and has plans to expand her e-commerce presence. 

Jordan Salcito

Named a 40 under 40 Tastemaker by Wine Enthusiast, Jordan is the Beverage Director for Momofuku Group (sensing a theme here?), a family of restaurants that have earned top markings for their wine programs. An entrepreneur as well, she founded her own “socially and environmentally conscious”  wine company, Bellus. Each bottle comes with a PALA-TABLE that her company developed, geared towards breaking down the characteristics of a wine so consumers can have a better idea of the wine style. She has also released a successful canned product, Ramona, which is an organic grapefruit wine cooler.

 

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Elderflower Manhattan

elderflower-mahattan-distillerista-1

When Woody Creek sent me a bottle of their 100% Rye Whiskey my mind went wild thinking of fun ideas for cocktails to share with you. As usual, I brainstormed a few original, season applications and then moved on to twists on classics like this Elderflower Manhattan… Minor hiccup: the stuff was so damn delicious that by the time I got around to recipe testing and photographing, the bottle was basically gone! Yes, THAT good.

Having long loved both wheat- and rye-heavy Bourbons, I got really into straight ryes this past year and this Woody Creek rye has to be one of the most well-balanced ones I’ve tried. In addition to the smooth warmth, stunning complexity and seductive vanilla notes, I love knowing that Woody Creek distillers mill, mash, ferment and distill every single drop themselves. There are a ton of great rye whiskeys on the market today but it’s difficult to find a craft producer that actually does it all. I so appreciate Woody Creek’s dedication to the art of distilling, and will definitely be buying this whiskey as soon as I see it. Do yourself a favor and pick up a second bottle when you do – the first goes too fast. 😉

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Elderflower Manhattan. Makes 1.

Ingredients:

  • 2 oz. Woody Creek rye whiskey
  • 1 oz elderflower cordial or liqueur
  • 2 dashes passionfruit bitters

Directions:

  1. If using a non-alcoholic cordial*, add all ingredients to a cocktail shaker and shake gently with ice for 5 seconds. If using a liqueur, such as St. Germain, add all ingredients to a mixing glass with ice and stir for 10-15 seconds.
  2. Strain into a rocks or DOF glass over a large cube or sphere ice mold.
  3. Garnish with fresh elderflower blossoms and enjoy!

Notes: 

  • *Traditionally any cocktail recipe that calls for a non-alcoholic syrup, cordial or fresh juice should be shaken, but I wanted this cocktail to mimic the smooth, velvety texture of a proper stirred Manhattan. To achieve that with the Belvoir Farms cordial pictured below (I had run out of St. Germain, an alcoholic elderflower liqueur I prefer to use in applications like these), I shook the ingredients gently so not to break up the ice in the shaker too much and maintain as much of the natural texture of the Rye as possible, while still mixing the components thoroughly. I’d recommend using a liqueur like St. Germain and the correct mixing glass method if at all possible.
  • I find all my fresh edible flower garnishes at Specialty Produce. If you’re not located in the San Diego area, check with your local restaurant wholesale produce supplier!

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2016 FAQ & Mini Office Tour

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Happy (almost) 2017! For those of you who may be new to me or Distillerista, allow me to re-introduce myself via a little FAQ situation! Below are the questions I got A. LOT. in 2016… Keep scrolling down for more questions and a few photos of my home office I recently revamped. With the distillery construction still underway, I wanted to give myself a fresh space to work from in the new year. I hope you enjoy!

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Who tf are you? I’m Laura! I’m the professionally trained distiller behind this blog. I’m also in the process of opening my first distilling operation in downtown San Diego: You & Yours Distilling Co.

That’s an *interesting* name, what’s You & Yours all about? Y&Y is a boutique craft spirits destination distillery focused on bringing people together over elevated hospitality experiences. In addition to producing different styles of gin and eau de vies (double-distilled, unaged fruit brandies) on our custom hybrid still, our tasting room will be open to the public Thursday through Sunday offering tasting flights, cocktails and bottle sales. You can also come for a distillery tour and guided tasting on weekends. Sign up info coming soon!

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How did you get into distilling? Short version? I had an interest in and appreciation for spirits from a relatively early age. I was the one trying to convince my friends to mix up cocktails at house parties in high school instead of grabbing another 12-pack of Natty Light. I went on my first distillery tour at 18 and it was all over after that. After finishing undergrad at USD I traveled for the better part of a year taking classes, attending workshops and apprenticing at various distilleries around the country.

Do you have a chemistry or home brewing background? Nope.

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When are you opening?! You & Yours Distilling Co. will finally open to the public this coming January 2017. As fiercely as I wish I could give everyone a hard-and-fast date, those just don’t exist when you’re juggling a 4-fold permitting process AND a 7+ month long construction build-out. Stay tuned, I promise the light at the end of the tunnel is near!

What’s the mf’in hold up? See: 4-fold permitting process AND a 7+ month long build-out. Thanks to pre-prohibition era regulations and an archaic three-tier system, a legal distillery has to obtain Federal, State, City, and – in our case – Civic permits to operate a legal distillery (we’re the very first urban distillery in California!). “It’s been a process,” is the understatement of 2016.

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Where can I buy You & Yours Distilling Co. merch? Right here! (These aren’t regular shirts, these are cool shirts)

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Are you hiring? We’ll begin interviewing after the holidays for a small but mighty team of “spirits specialists” to help man the tasting room and retail areas. These positions will closely reflect your standard bartender, barback and server roles. If you’re interested in joining our front of house team, email a resume and cover letter to LKJ@YouAndYours.com with the subject line ‘YAYDC JOBS.’

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How can I stay in touch, involved and in-the-know? You know the drill… follow You & Yours (@YouAndYoursSD across all platforms) on Facebook, Twitter and Instagram and sign up for the You & Yours email list here.

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You can also follow ME on Twitter, Instagram, Pinterest and Snapchat (@laurakj11)!

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Thanks for stopping by. I’d love to get to know you if I don’t already, please leave me a comment below!

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Spirit Review: St. George Dry Rye Gin

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Introducing a new series, Distillerista Spirit Reviews! All spirits featured in this series are products I’ve personally purchased/acquired unless stated otherwise.

Product: Dry Rye Gin

Category: Dry, juniper-forward gin

Distillery: St. George Spirits of Alameda, CA

ABV: 90 proof / 45% ABV

Price: $38

Tasting Notes: Rich, bold and slightly spicy base (from the rye) with a near perfect amount of juniper. This 100% unaged rye-based gin is reminiscent of Genever thanks to the spicy, cereal-y texture of the rye. At 45% I expected the unaged rye base to taste little hot but the geniuses at St. George have once again struck a perfect balance.

Ideal Cocktail Pairings: Anything. This gin is gorgeous and interesting enough to shine on it’s own but also hearty enough to stand up to other flavors.

Similar Products: As mentioned, it’s reminiscent of Genever while also identifying with the London Dry style due to it’s unabashed amount of juniper.

Final Thoughts: An elegant, impressive gin for those looking for something just a bit different.

Check out other past Spirit Reviews:

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Introducing You & Yours Distilling Co.

Introducing-You-and-Yours-Distillerista

Happy spring lovely Distillerista readers!

As you may or may not know, I started Distillerista as both an industry resource and an outlet to keep friends, family and craft spirit enthusiasts informed on the progress of my upcoming distilling venture, You & Yours Distilling Co. Since then, Distillerista has grown into an insanely fun and ever-inspiring passion project where I share cocktail recipes, entertaining ideas, informative “beginner’s” guides to niche spirit categories and my personal favorite, interviews with fellow distillers. Working on Distillerista over the last twelve months has been a dream, so thank you most sincerely for coming along on the ride with me!

What I’ve yet to give you guys a real peek into is our progress on said distilling venture. The last year has been a major labor of love to make this distillery happen, so if there’s ever a week or two where Distillerista goes MIA, there’s a good chance it’s because I’ve been up to my eyeballs in Y&Y business. That said, it’s high time you guys got the scoop! Here’s what you need to know…

  • Name: You & Yours Distilling Co.
  • What we’re all about: Bringing friends and family together over elevated imbibing experiences. Fun, crowd-pleasing spirits created with backyard barbecues, first dates, dinner parties and Sunday brunch on the patio in mind.
  • What we’re going to make: A few different styles of gin, a vodka or two, Eau de Vies (un aged fruit brandies – a.k.a. what you should be splashing into your champagne) and eventually, the good stuff: whiskey!
  • Where: in the heart of downtown San Diego! Up and coming East Village to be exact, just a stone’s throw from the convention center, Petco Park and the historic Gaslamp quarter.
  • Will I able to visit? Hell. Yasss. We’ll have hours open to the public for you to enjoy tastings, tours and best of all, COCKTAILS in a swanky and intimate urban setting! That’s right people, Y&Y will be a bonafide destination distillery. We can’t wait to welcome you in.
  • When is this sh*t happening? Stay tuned – we’re hoping for a late summer opening.
  • How can I get involved? Like Y&Y on Facebook, follow us on Twitter and if you really want to be a badass, order some branded gear from our online shop! (These aren’t regular t-shirts, these are cool t-shirts) Oh! And share this post on social media!

To be clear, Distillerista and You & Yours will remain completely separate animals. You’ll continue to hear about Y&Y progress in upcoming posts, but as always Distillerista will continue to function first and foremost as a colorful, inspiration-filled and easy to digest online resource for all things craft spirits. On that note, please shoot me a message or comment on social media with things you’d like to see on Distillerista. Looking for a new whiskey cocktail to make at home? A boozy wedding gift idea? The best bar tools perhaps? Let me know, your wish is my command!

It’s going to be a hell of a summer y’all. Get excited and stay thirsty!

Holland, Form 15, San Diego, California,  Janis Miglavs^^ See that shiny street-level corner unit? That’s us! ^^

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P.S. Check us out on Eater San Diego!

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Everything You Need to Know About Cocktail Subscription Service Thirty3Club

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Ever since I started Distillerista, I’ve kept a Google Doc a mile long with names of like-minded companies and brands to reach out to for content ideas or partnerships. Cocktail Subscription Services (think Birchbox meets Blue Apron, but with booze!) and specifically Thirty3Club, were high on that list of contemporaries to get in touch with. Thanks to a busy schedule, that Google Doc doesn’t always get the love it deserves, but lucky for me the folks at Thirty3Club beat me to it! When their co-founder Lisa reached out to chat distilling and collaboration ideas I was over the moon. Thanks to our newfound friendship, there’s a ton of exciting Thirty3Club-sponsored content in the pipeline for you but before we jump in, let me introduce you!

  1. What is Thirty3Club?

Thirty3Club is bridging the gap between the bar and your home, bringing the craft cocktail experience to your kitchen. We are a purveyor of craft cocktails, aiming to elevate any drinker’s repertoire through education on spirits, recipes, and techniques steeped in tradition and being invented every day.

  1. Explain more about cocktail subscription services.

Each month we deliver two craft cocktail recipes with step-by-step directions, instructional videos, all of the ingredients required to mix four drinks at home, and the latest and greatest from the industry. To keep it fresh we continuously partner with top bars, bartenders, and distilleries – we don’t even know what’s coming next!

  1. How the idea for Thirty3Club came about?

Thirty3Club stemmed from two successful startups we admire – Blue Apron and Birchbox. We love the experience of discovering tasty recipes, learning new cooking techniques, and creating something ourselves from the Blue Apron meal kit boxes. Birchbox, on the other hand, offers sample sizes, an element of surprise, and an online store to complement the monthly subscription. Thirty3Club is the Blue Apron for craft cocktails combined with Birchbox’s forced exploration and comprehensive online store. We do not just want to offer education, but also house a repository of recipes, tools, glassware, and spirits online creating a single hub for all things cocktails.

  1. Tell us about your team! Who’s behind Thirty3Club?

Humans are naturally curious creatures with a thirst for mastery. Bartending has been a craft reserved for those who dedicate their careers to it, but Thirty3Club is challenging this notion. We began as four friends who enjoyed fancy drinks, but as we started to ask questions, dig, research, and ask more questions, we quickly realized there was so much more than a cocktail sitting in front of us. Whether an industry professional looking to expand your palate, or a novice as we were, there is always something new to discover. And we have not stopped discovering. What’s really unique about Thirty3Club’s founding team, is none of us come from the industry, so we are constantly crafting the experience for likeminded subscribers. All of us come from corporate America (advertising, engineering, sales, and data science), so we are constantly networking and finding new talent to work with from the industry. This makes for a more diverse experience, that incorporates different perspectives and personalities into each cocktail.

  1. What does an average day look like for you and your team? Do you all still keep a “day job?”

The average day is hectic, but we have made enormous strides to streamline processes and are more organized each month. At the moment, all four of us work traditional 9-5 day jobs, and spend the majority of our mornings, evenings, and weekends working on Thirty3Club. Fortunately, our jobs do grant us the flexibility for calls, meetings, and other areas of the startup needing attention during the daylight. Before launching we were in research mode – experimenting with shipping, polishing packaging, and working with lawyers on the legal hurdles in the very heavily regulated space. Now we are focused on the backend, to set us up for success when we scale, and the front end to fill the pipeline for upcoming months. Our team tirelessly searches for the best partners to bring the highest quality product to market.

  1. How long did it take from idea inception to actually shipping your first box?

From the late evening laying in bed when the idea struck, to shipping our very first for-revenue box, it took roughly a year. The first few months were casual market research, but it quickly became obvious we were onto something. We then transitioned into legal mode, teaming with lawyers and domain experts to pick their brains on rebottling spirits, selling the alcohol, and shipping boxes. Once the idea was validated and proven legal, we had about three months of prototyping and beta testing. Then the first few glorious boxes were delivered in November 2015.

  1. Starting any alcoholic beverage-related business is tough. Restrictions, regulations, red tape, etc. are rampant. What was the most challenging speed bump on the road to launching Thirty3Club?

Thirty3Club targets to not just introduce subscribers to new craft cocktail recipes, but also new brands, because the final concoction is truly a sum of its parts. Therefore, we wanted to focus on the highest quality products, local companies, and all things craft. Before we started Thirty3Club, the only sample sized bottles of spirits we could get our hands on, were from the big name brands drinkers are familiar with. Our first two months we went the simple route of working with these spirits, but since have transitioned to working with smaller craft distilleries, who’s love and passion is poured into every bottle. This required navigating the regulations regarding bottle sizes, rectification, labeling, and procuring, but also working hand in hand with these craft brands that are entering unchartered territory as well. Fortunately, the alcoholic beverage-related industry is a unique community, and we have been welcomed and supported to date. Each company has their own objectives and priorities, but there is clearly a sense of camaraderie and known fact we will go further together.

  1. I love Thirty3Club’s focus on education and technique. What was the inspiration behind this aspect of your company culture?

As we began forming Thirty3Club, competitive research identified a clear gap in the marketplace. For example, recipes across the internet consist of 1 part this, 2 parts that, and do not compare to the food norm, where you will find detailed, step-by-step cooking instructions. How would beginner bartenders know to dry shake some ingredients, while muddling and stirring others? Does the order matter? How about a floral verse herbal gin? It always matters, and the best bartenders carefully curate their craft cocktails. Ultimately, it was essential to focus on education and technique, but it also creates a better experience. We like to say it’s like learning a new language, except you get a buzz.

  1. How involved are bars and bartenders/mixologists with the development of each box?

Our partners are integral to the development of each and every box. We contemplated having an in-house bartender formulate each box, but then realized the diverse cultures we would glance over, the local twists we would never discover, and the amazing stories that would never be told. Before we launched the company, we met a gentleman so bright and motivated, he could have excelled in any profession. We were interested to learn why he chose to dedicate his life behind the bar. This man was no bartender though, more of a magician, bringing to life old traditions and dreaming up new ones. Mixing foreign ingredients with funny tools, he concocted an elixir of amazing smells, textures, and tastes, served with an incredible tale of history and culture, worth the price alone. This is a craft cocktail, and these masters of the craft exist in every city. Thirty3Club is determined to share their wisdom, and we hope that brings an unparalleled experience to your home, each and every month.

  1. How important is the craft liquor industry to Thirty3Club’s mission? Do you try to feature craft spirits in your boxes? If so, why?

Making craft cocktails with poor ingredients is analogous to putting an average car’s engine in a Ferrari. It appears fancy and worth the extra money, but is missing the heart and soul. Craft spirits are the heart and soul of cocktails. Each distillery has a unique twist and story that adds an essential layer to the Thirty3Club experience. For this reason, we go the extra mile to pair recipes with the best craft spirits, and make them accessible and convenient.

  1. Do you plan to continue featuring California-specific craft spirits?

Sunny San Diego will forever be Thirty3Club’s birthplace, and we will strive to support the community as it has done for us. Southern California is becoming the craft distillery Mecca as it already is for breweries, which makes it a no brainer for getting off the ground. While the craft spirit movement may be most heavily concentrated here, we would not be doing our subscribers justice if we neglected the rest of the great distilleries spanned across the nation. We are already branching out of Southern California, and will have many surprises down the road, so stay tuned!

  1. In terms of a hypothetical anonymity – to – mainstream spectrum (On a scale of 1-10, 1 being “completely unknown” and 10 “house hold notion”), where do you feel the American “Craft” Distilling industry is today and how would you describe this phase we’re in? 

The craft cocktail boom is already here. According to the Distilled Spirits Council of the U.S., beer has continued to loose shares of US alcohol revenue over the last six years. The Wall Street Journal writes, “The liquor industry – once the pariah of the alcohol world – has been steadily gaining popularity due to a major cocktail renaissance…because of fickle young drinkers.” And now supply is ramping up to meet this demand. In a Harvard Business Review Interview with Aviation Gin, founder Thomas Mooney lays it flat out; “there are probably around 300 craft distilleries today. Is that a lot? Well, there were 5,000 distilleries in the US at the end of the 19th century. So it took Prohibition to make that go away, and maybe we’re just starting to work our way back to historically normal numbers. There are over 2,300 craft breweries.” You cannot open a hip, trendy restaurant nowadays without a solid craft cocktail program. However, that’s just craft cocktails, not craft spirits, and excludes those who live outside the reach of urban trends. Therefore, we would put the American craft distilling industry at a 4. The industry is on the precipice of becoming more mainstream in large part due to the craft cocktail boom. This is where Thirty3Club has a unique opportunity, since we have the ability to introduce craft cocktails and distilleries to an audience who otherwise may not have access.

  1. What’s on the horizon for Thirty3Club? Where do you see the company in a year?

Thirty3Club is at an exciting point in the lifecycle of a company, as we are still constantly learning about our product and target demographic. Everyday new opportunities present themselves, and several major pivots may yet exist in the future. In a year we see Thirty3Club being a major player in the craft cocktail and spirit conversation, playing an important role in the expansion and mainstream adoption. We hope to reach this goal by continuing to produce an amazing product and experiences that highlight what this industry is all about.

  1. Why should someone subscribe to Thirty3Club?

If you enjoy drinking, discovering, and doing, then Thirty3Club is for you. You could order text books, spend hours chatting with your local bartender, or you could sign up for Thirty3Club. All of the knowledge to become your own bartender, find your favorite spirits, and order better drinks than James Bond is now accessible, delivered right to your doorstep.

  1. Who is the ideal person who should be subscribing?

Thirty3Club is targeting adventurous drinkers who are looking to elevate their repertoire through education on spirits, recipes, and techniques. We have all too often heard the New Years resolution of cutting back on alcohol, but we suggest making a goal to drink better instead, and Thirty3Club will show you the way.

  1. What can we look forward to in the next box(es)?!

As Thirty3Club becomes a household name in the industry, expect more unique brands and partnerships. Additionally, it is a priority to both expand our store with more premier products and craft spirits not available in your local liquor store, and of course, be a hub for education to become a knowledgeable drinker and bartender. If you think craft cocktails, recipes, products, etc., and Thirty3Club is not your first stop, then we have failed.

Thanks very much to Lisa and her team for this interview. Be sure not to miss this Friday’s post where I try my hand at one of Thirty3Club’s cocktails from their February box, The Bee’s Fuzz, featuring Liberty Call Gin!

 

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Distiller Interview: Trent Tilton of San Diego Distillery

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If you haven’t caught on by now, I’m working my way through San Diego’s craft distilling scene via these Distiller Interview posts. This week it’s Trent Tilton – and his wife Maria! – of San Diego Distillery

Trent and his wife Maria were the first people I introduced myself to at my very first San Diego Distillers Guild meeting over a year ago. They were warm and sweet, and Trent and I quickly bonded over our mutual love of Dry Fly. At the time, Trent and I were much in the same boat, working on our respective distilleries in planning, though Trent was a bit further along in the process than I was. Chatting over sculpin and duck nachos at the new Ballast Point, I got to know Trent and Maria and little better before the meeting started. As the meeting got underway I remember thinking to myself, “If everyone is this nice, I’m definitely in the right place!” They’ve since become great friends and although Trent is a leeeeeetle busy these days (read on!), I always look forward to catching up at the guild meetings for old times’ sake. 

1. Explain a little about your background and how and when you came to have an interest in distilling.
I have been a home brewer for over 15 years, starting with a standard extract kit then working my way up over the years to all-grain. When we moved into our first house, I was able to construct a small home brew system in the garage. Now that we are in a larger house, the brew system grew larger also. I currently have a 15-gallon brewery as well as five taps in a dedicated space in our kitchen. I have also worked on a 7-barrel system at a local brew pub, and was involved in recipe formulation for two of their core beers that are currently still a part of their rotating lineup.
I began to take an interest in distilling around 2011-2012. The first time I ever tried Lagavulin 16, it was a real eye-opener for me. I began to research how whiskey is made, and to my surprise and excitement, I realized that essentially making a “beer” is the first step in making whiskey.

2. How did you come to the decision to actually pursue distilling?
I came to the decision to actually pursue distilling and opening a distillery about 6 months after that life-changing sip of Lagavulin. I began to realize that the brewing world and the distilling world overlap to a point, so I decided to run with it and try a few test batches of spirits. It was during these test batches that I came to the conclusion that I would be happy doing this for a living, taking pride in a quality product that I made, and being able to share that product with others.

3. What does an average day look like for you? Do you still keep a “day job?”
I do still have a “day job” in the medical field. I work at my day job until 3:30pm on most weekdays and every other weekend. After the work day ends, that’s when my distilling day begins. I usually arrive at the distillery by 4pm where my still should be close to producing spirit at the correct temperature, after allowing the still to warm up on a timer throughout the day. I oversee the entire distillation run from heads to tails, testing for quality and the proper location of the cuts throughout. In any spare time, I routinely work on various tasks around the distillery, such as construction of our tasting room space, updating distillation logs for our monthly reports, swelling and filling barrels from previous runs, as well as general maintenance and cleaning. I usually do not leave the distillery until 10-10:30pm, making for a 16-hour work day!

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4. Opening a distillery is a lengthy, difficult and expensive process. What was the most challenging speed bump on the road to opening San Diego Distillery?
For us, the most challenging task was navigating through the maze of paperwork that is required. The application process was very extensive, but fortunately we were able to turn to friends and fellow distillery owners who helped us immensely in the process!

5. Why did you choose San Diego, and in what ways do you feel the culture here aligns with your distillery’s vibe or unique selling point?
San Diego in general is a city that is the living embodiment of what San Diego Distillery is trying to accomplish. San Diegans embrace the local movement that the craft distilling industry represents. San Diego’s craft beer culture was an especially inspiring story for us. After seeing the heights to which the craft beer industry has grown over the years, we saw no reason why the craft distilling industry couldn’t do the same. San Diegans want to buy local and support their local businesses, but it’s more than that. San Diegans want to know where the products they are buying came from, what type of ingredients were used, what is the name of the person who made it, who is the owner of the company and does he/she represent the ideals that I believe in? Because of this unique consumer mindset in our local market, we are given the confidence that we couldn’t have started San Diego Distillery in a better city!

6. In terms of a hypothetical anonymity – to – mainstream spectrum, where do you feel the American “Craft” Distilling industry/movement is today and how would you describe this phase we’re in? Also, how quickly do you see it moving towards that mainstream anchor point?
I feel that the American craft distilling industry is only at about a 3, with San Diego’s micro-economy at only about a 1 or 2. The reason for this is because the small distilleries across the country are still competing with the large distilleries that can produce large amounts of quality product sold at a very competitive price. And it seems as though this movement is even lesser-known here in San Diego because a lot of the alcoholic beverage marketplace is still “preoccupied” with craft beers at the moment. However, I feel that once it gains some momentum, the craft distilling industry will move toward a mainstream anchor point at a much faster pace than the craft beer industry has. In a way, craft brewers have paved the way for craft distillers, especially here in San Diego.

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7. Where or who do you feel is the driving, innovative force behind our craft distilling industry right now?
The two distilleries that come first to mind are Westland in Seattle, Washington, and Corsair in Tennessee. Personally, I admire Westland for their innovation and the broad range of single malt whiskeys that they make and the unique ways that they finish their whiskeys. Corsair is another distillery that is on the cutting edge with their unique lineup of spirits and incorporating unique ingredients and grains into their products. Corsair has also recently planted vineyards, presumably to be used for brandy distillation, which I believe shows great forethought and insight as to the direction the market is heading.

8. Name a few other distillers or distilleries who inspire you.
Some of my favorites include the aforementioned Westland and Corsair, Dry Fly, Balcones, and Wigle which is a regionally-distributed distillery out of Pittsburgh, Pennsylvania.

9. Where do you see San Diego Distillery in 10 years? What do you want to be known for?
In 10 years, I hope to make San Diego Distillery a locally- and regionally-recognized brand that represents excellence and quality. I hope to be able to expand my operation, including buying a larger still, opening an off-site tasting room, and possibly opening a rick house for barrel storage. I hope to be known for my whiskeys, not only for being flavorful and high-quality, but also for being inventive and unique. I also hope to be known for my brandy.

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10. Your favorite thing about going into the distillery each day?
After working a “day job” all day, the most exciting thing for me when walking into the distillery every day is the realization that what I accomplish that day is completely up to me. It is a great feeling to be working for yourself, even if it means working for no money! It is so rewarding to see my work and efforts come to fruition when I try a spirit as it is coming off of the still and it is exactly as good as I was expecting, if not better. It is a great feeling to know that I am in control of the direction that San Diego Distillery takes, and this is my motivation to keep working harder and harder to get it where I want it to be.

11. I’m sure you’re familiar with the tradition of distillery cats…does your operation have a feline mascot? If so, name and story please!
Unfortunately we do not have any distillery cats…but you can usually find our two little chihuahuas, Trema and Mara, cozying up on their blanket at the distillery. And we do have a little squirrel who seems to visit us a lot. We’ve named him Bung Hole!

12. Tell us a little about your operation, seeing as you’re in no rush to bring products to market at the moment. What’s your current philosophy and when do you think we could potentially see some product launches from San Diego Distillery?
My philosophy is and always has been “It’s ready when it’s ready.” I would love to always have a constant high volume stream of product hitting the market, but I know this is not realistic. I can’t try to rush the process and risk producing a different product than what was originally intended. I have learned that even if I have to wait on product to age, it’s better in the long run. But with that being said, I was able to pull some of my first barrels after they’ve matured, so keep an eye out for San Diego Distillery whiskey launching as soon as March 2016!

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Special thanks to Trent & Maria for these photos! Be sure to follow San Diego Distillery on Instagram.

Incase you missed it, my interviews with other San Diego Distillers:

 

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Distiller Interview: Jeanne Runkle

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For my next Distiller Interview I have the one and only Jeanne Runkle! Jeanne and I were first introduced by fellow San Diego distiller Ray Digilio after we both contacted him about distilling experience. Jeanne, like me, was keen to get into distilling but at a bit of a loss as to how exactly to jump into the industry. Our first coffee date turned into an hours-long chat and surprise, surprise, Jeanne and I became fast friends. Little did I know when we first met, Jeanne was years deep into a well-orchestrated plan to leave the corporate world behind and pursue distilling! Following that passion for liquor-making ultimately led her to take up a distilling position in North Carolina and she’s since enjoyed stints at several distilleries across the country. Writer, blogger, distiller, jet engine mechanic, whiskey aficionado, Jeanne’s accolades go on and on – it’s my honor to feature her here (and to return the favor in doing so)! 

1. Explain a little bit about your background and how and when you came to have an interest in distilling.

I’ve always been a bit of a “jack of all trades” – my background ranges from being a jet engine mechanic in the Marines, to biotech, to the energy industry. And now liquor! My tastiest career choice to date, that’s for sure.

2. How did you come to the decision to actually pursue distilling?

My brother-in-law is a financial advisor, and he watches trends in various industries. About 3 years ago, he asked me if I’d heard about craft liquor. After doing my own research, I launched LikeYourLiquor.com less than a year later, a site dedicated to craft distillers and their delicious spirits. The more I interviewed distillers, the more I wanted to trade in my corporate cube for a still!

3. Tell us about your current post.

Right now, I’m working at Quincy Street Distillery in Chicago as their assistant distiller/marketing manager, as well as shaking up a few cocktails in our tasting room bar. Illinois marks my fifth state that I’ve lived in, in 2015!

4. What are some of the pros to being a “nomad” distiller of sorts, a.k.a. working at several operations, not having to go through the process of opening up your own shop, etc.

I’ve learned things from each place I’ve been and I like to think I share that knowledge with the people I meet. I’ll also say that boredom at work is a thing of the past – who has time for that?! Every day is a new challenge. Plus, if I’d decide to open my own distillery, I’m learning all the do’s and don’ts from the best – things like, “floor drains are a must”, or, “tanks that are flat on the bottom are a b*tch to clean”.

5. Your favorite thing about going to work each day?

I love the variety each day brings. I’m not just making the hooch – I’m slinging it at our bar, I’m marketing it. Plus, the people make every day fantastic – both my coworkers, and our customers.

6. I love how you fearlessly gave the corporate world the middle finger and jumped into pursuing a passion. Do you ever have regrets leaving a safe 9-5? Is there anything about your transition you’d do differently looking back?

Out of everything that’s happened this year, not once have I looked fondly back at my old cube and wished I’d done it differently. It took me about a year and a half to jump off the corporate ladder, so I like to think I planned as well as I could. The road’s not always been smooth – but when is anything puppies and rainbows all the time? I wouldn’t change a thing.

7. What’s on your bar cart right now?

I always try to pick up local bottles in a new town – which means my bar “cart” is more like a covered wagon! Right now, I’ve got [Quincy Street] barrel reserve gin and straight single malt (yum!) along with Letherbee’s traditional gin, and Starlight Distillery‘s apple brandy.

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{ Jeanne, slinging hooch since day 1. :) }

All photos courtesy Jeanne Runkle.

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