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Oct 27, 2016

IN THE SPIRIT: FEATURING MASSIMILIANO MATTÉ

MASSIMILIANO MATTE, CHIEF MIXOLOGIST AT AMERICAN JUICE COMPANY | FOUNDER & CEO AT UMAMI.bar.CONSULTINGI have been in the bar business for almost two decades now and I'm still in love with what I'm doing.  Over the past years I had the chance to collaborate with some of the big names in the hospitality industry, like Alain Ducasse, Heinz Beck or Daniel Boulud, and working in some of the most prestigious hotels and bars in the world...

Oct 20, 2016

IN THE SPIRIT: FEATURING MARK RAMOS

MARK RAMOS, AMAMI JAPANESE COCKTAIL BAR, BARTENDERI'm an artist first and a bar tender second, but I've managed to find a happy balance between the two. I've learned how to put my art into bar tending... 

Oct 13, 2016

IN THE SPIRIT: FEATURING JAMIE OAKES

JAMIE OAKES, TAMWORTH DISTILLING, DISTILLERI was born and raised in NH. After traveling and college outside of New England, I was living in Philadelphia. There I met Steve Grasse, founder of Tamworth Distilling, who offered me the unique opportunity to move back to the area I grew up and pursue distilling with local ingredients...

Oct 6, 2016

IN THE SPIRIT: FEATURING SEAN KELLY

SEAN KELLY, THE MODERN, HEAD BARTENDERI've been at The Modern for about 2 years, and bartending in New York for about 6 years. I also spent a year bartending in Sydney, Australia. I initially moved to New York after finishing graduate school to intern with a UN affiliated non profit...

Sep 29, 2016

IN THE SPIRIT: FEATURING DAVID BERUBE

DAVID BERUBE, BAR BOULUD BOSTON, MANDARIN ORIENTAL HOTEL, HEAD SOMMELIERIn the hotel industry for more then 10 years now. The goal was to find a job where I will be able to match my passion for wines and spirits to management responsibilities. Being now the Head Sommelier at Bar Boulud...

Sep 24, 2016

IN THE SPIRIT: FEATURING GAZ REGAN

GAZ REGAN, BARTENDER, COCKTAILS IN THE COUNTRYgaz regan, the bartender formerly known as Gary Regan, is Bartender Emeritus at The Dead Rabbit in New York City where he used to pull 6 shifts a year. Every year. And he writes for The Cocktail Lovers magazine and scotchwhisky.com on a regular basis...
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