A Taste of AZ Magazine Fall 2022 by ATasteOfAZ

This small batch winery is winning awards, expanding vineyards, and making damn fine wine.

COVE MESA VINEYARDS

Authentic New York bagels have made their way into the valley thanks to Charlie Blonkenfeld.

Dig into the history and offerings of one of Arizona's most awarded whiskey producers.

This list of sweets will make for the perfect ending to your local epicurean adventures.

BAGELFELD'S

CREEKSIDE INN SEDONA

Cozy up in paradise at one of Sedona’s most epic bed and breakfast getaways.

DESSERTS IN THE DESERT

WHISKEY DEL BAC

This amazing pizzeria is worth the trip up to Pine for some epic food and drinks.

We introduce you to six of Arizona's most talented drink slingers and cocktail creators.

WINE DOWN UP NORTH

Pore over the many wineries inside the newly designated Verde Valley AVA.

This Tucson brewery is beloved for their Sonoran inspired beers and awesome taproom.

CROOKED TOOTH BREWING CO.

RHIBA FARMS

OLD COUNTY INN

Learn about one of the state's most exciting farms just outside of the Phoenix Metro area.

COCKTAIL KINGPINS

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Supporting and building a robust local food system is essential to promoting sustanability in the futuer. It takes a lot of work to ship a tomato across the world to enjoy one out of season. Food security and quality is a major problem with a complex solution, but one area of positive movement is restaurants’use of local ingredients to create world-class food and drinks. A recent documentary about Arizona's Chris Bianco, possibly the best pizzamaker in the world, highlighted Chris’focus on using what the Southwest offered to make his revered pies. As more local chefs embrace the use of local components into their consumable masterpieces, we start to see what true beauty lies within our own communities. A perfect example of where it all starts is Rhiba Farms on page 38.

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In my 2019 book, Arizona Wine: A History of Perseverance and Passion, I included a mention of Emil and Cindy Molin. Although I had not yet met them, I was intrigued when I heard that they were growing Assyrtiko, a grape I had fallen in love with while wine tasting in Santorini, Greece.

In 2020, Emil & Cindy founded Cove Mesa Vineyard in Cornville, in the Verde Valley AVA (American Viticultural Area). In 2021 they released their first collection, which spurred me to visit their winery and tasting room in Cottonwood. As we enjoyed savory snacks and a custom tasting, I spent a wonderful afternoon with the Molins, and walked away even more impressed by this ambitious couple.

Cove Mesa vineyards

Written By: Christina Barrueta | Photographed By: Luke Irvin

Avid gourmands, wine collectors, and previous investors in an Oregon winery, the Molins had long dreamt of owning their own vineyard. Impressed with wine crafted by talents such as Kent Callaghan of Callaghan Vineyards and Eric Glomski of Page Springs, the duo recognized Arizona’s potential and its unique terroir. Emil enrolled at Yavapai College and in 2017 graduated with a degree in viticulture (grape growing) and enology (wine making). That year, the first vines were planted—350 of Assyrtiko, a grape which thrives in a hot, dry climate.

As we sipped on aromatic Malvasia Bianca, Picpoul Blanc, and Vermentino in the tasting room, the Molins shared that all grapes for their first releases were sourced from Arizona’s most prized vineyards, such as nearby Dos Padres, as well as Rhumb Line and Carlson Creek in the Willcox AVA. Our conversation digressed into topics such as the grilled skewers of Abruzzo called arrosticini and our mutual love of the lobster rolls at Boston’s Neptune, and I discovered that both of the Molins are members of The Confrérie de la Chaîne des Rôtisseurs, the oldest food and wine society in the world. This explains their attention to detail, which was apparent during our blind-tasting of numerous cheddars and cured meats for their charcuterie plates. As we munched, they explained how they sourced a highly specific pepperoni made by Battistoni in Buffalo for their pizza. While sipping glasses of elegant Merlot and Sangiovese, I learned of the couple’s personal 4000-bottle wine collection, plans for a larger tasting room, and how useful Emil’s law degree and Cindy’s skills in financial management are in their new careers.

Since my first stop, Cove Mesa Vineyard has garnered awards and continues to flourish. In March of 2022, it was announced that their 2018 Merlot had won the highest honors in The Arizona Republic’s annual wine competition—the Governor's Cup and Best in Show. In fact, they received medals for every wine they entered. Their vineyards have also grown and flourished. In addition to prior plantings of Assyrtiko, Greco di Tufo, Petit Manseng, Aglianico, Barbera, Graciano, Mourvèdre, and Teroldego, more Assyrtiko and Aglianico were planted in the new Solair Vineyard site. That growth brings the total to 11,400 vines in both of their vineyards.

Just up the road is the nine-acre Solair site, the Molin’s newest vineyard. Located just a half a mile away from the new tasting room, it’s the only vineyard that can be seen from Cornville Road and was planted last year with two blocks of Assyrtiko and Aglianico. “You can see Cove Mesa Vineyard up there,” says Emil as he points to their home on a nearby plateau with a commanding view of the Verde Valley. “Here we have about 55% Assyrtiko and 45% Aglianico so, together with what we have at Cove Mesa [vineyard], it’s about 4,000 vines of each.”

At the time of this writing, the Molins are amid a move to a 3,400 square foot tasting room (pictured above) in Cornville, slated to open in October. Painted in a dark red hue fittingly called Sommelier, their new spot occupies a prime location at the intersection of Cornville Road and Page Springs Road. “We’ll have 28 seats and serve wine by the bottle or glass with meat and cheese, hummus, and chips and dip boxes,” says Cindy as she points out a dog-friendly front porch which will feature Adirondack chair seating. As we step through the front door, she describes how the multi-tenant retail building was transformed into an open, lofty space which will house an expansive wine bar. A larger food menu will be offered inside, including Cindy’s addic tive pizza. “Along one wall will be dining tables, on the other bar-height tables, and down the middle will be sofas,” she continues, “and we’ll have a space for our awards, merchandise, and display consoles for people to set their wine down as they walk around and mingle.”

A special preview of the fall releases included 2020 vintages of Picpoul Blanc, Malvasia Bianca, Rosé, Mal bec, Syrah, two Cabernets, and two Petite Sirahs. “These are small lot wines,” Emil emphasizes. “The Syrah was one barrel. The two Petite Sirahs were each two barrels. The Malbec, I think, was four barrels, and it may be the same for each of the Cabs. We’re a tiny production.“

As executive winemaker, Emil collaborates with Cove Mesa winemaker Justin Estes. “We work together to define our style, and he’s fantastic,” Emil says, and it’s evident with our first pour, and throughout the tasting. Bright acidity, notes of pineapple and lime zest, and a lingering finish defines the Picpoul Blanc. “I'm extremely pleased with this,” says Emil, “it has a great balance and mouthfeel and really unlocks your taste buds.” We continued tasting through a gorgeous Malvasia Bianca, with its floral aroma mingling with caramelized pear and baking spices. Next was a beautiful Rosé of Syrah and Grenache with layers of straw berry and lavender. As we ventured into the reds. “Elegant, complex, and balanced” are words I found my self repeating. I was especially enamored with the Bordeaux-style Rolling View Cabernet and its polished tannins. Another standout was the House Mountain Petite Syrah with its exceptional finesse and structure. I was so impressed that I ended my visit by purchasing a wine club membership. What’s in store for the future? The Molins are looking forward to the first harvest from their estate vine yards and have plans to build a winery at their Solair Vineyard. “Justin and I are having a lot of fun,” says Emil. “We're going to do a lot of really neat things this year that we haven't done before, and I'm really excited about it.”

Check out our podcast episode with Cove Mesa Vineyards by visiting www.ATasteOfAZ.com!

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raised, had the idea of starting a bagel business in the heart of the COVID shut down. Interestingly, the inspiration came from an ad for a job at a bagel shop in Connecticut, as Blonkenfeld was considering the possible option of moving states. Ultimately, he stayed in Arizona but couldn’t shake the bagel idea. Memories of enjoying bagels while visiting family in Brooklyn were synonymous with Blonkenfeld’s childhood. He decided to branch out and try a new business, as he explains, “My whole attitude was ‘I am ok if I fail.’ I won’t be embarrassed if it is not making sense. At that point in my life, I had nothing to lose.”

Written & PhotograPhed by Marci SyMington Kris DeMarco

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Charlie Blonkenfeld, a private chef who is Brooklyn-born and Arizona-

Bagelfeld’s bagels are hands down some of the best bagels I have had… they rival some of my favorites from New York City. And don’t forget to try the honey brown butter schmear!

Like many chef entrepreneurs, Blonkenfeld started cooking out of a rented kitchen space, selling his

Bagels were brought to New York City by Jewish immigrants in the late 19th century, and over time, their reputation has achieved a kind of cult status. While debatable, many agree that the texture, appearance, and taste differ vastly from what you will find with commercial bagels. As an example, the crust should be shiny and a bit crunchy, and the inside chewy yet firm to the bite. There is a certain allure to the New Yorkstyle bagels, and to produce a bagel recognized as authentic outside of the tri-state area is a culinary gold standard. Excitingly, that is exactly the buzz that Bagelfeld’s bagels have achieved in a very short period.

As Bagelfeld’s popularity grew, Blonkenfeld found he needed to hire a few employees to keep up with the demand. Then came a pivotal moment, where he knew there was no turning back. “I realized my employees were depending on me to succeed. For instance, one employee bought a car because they were making money from my bagel business. At this point, I knew I had a lot to lose.”

bagels at the Downtown Phoenix Farmer’s Market and Uptown Farmer’s Market. At the end of 2020, Blonkenfeld took on his first wholesale client, Stoop Kid, whose owner Steven McMillen has remained a loyal customer. News of Blonkenfeld’s delicious bagels spread quickly.

Operating out of a rented kitchen space was no longer a viable option to keep up with sales. In the spring of 2022, Blonkenfeld made the move to a production and retail space on Thomas Road and 29th Place. Tuesday through Sunday, Bagelfeld’s offers a variety of options including plain, salt, everything, sesame, asiago, and poppyseed bagels alongside specialty choices like fennel and raisin, which are available on weekends only.

The bagels are wildly popular and the schmears take it to a level “11”. I won’t criticize you for liking plain schmear, but please do yourself a favor and try one of the flavored options, like salmon, honey brown butter, spicy pepper and garlic, and my favorite, lemon and herb with parsley, chive, and dill. Blonkenfeld also offers a few sandwiches such as a traditional Nova Lox with plain schmear, tomato, cucumber, red onion, and capers, and the Bacon and Stuff with candied bacon, pickled onions and peppers, chopped cucumber, and a dash of horseradish.

What does the future have in store for Charlie Blonkenfeld and Bagelfeld’s? Possibly another Valley location. Blonkenfeld explains, “The building I am in now is practice; I have a vision for a certain design and layout to the kitchen to make it more efficient that I can’t do in the current building. I want to see a building constructed from the ground up and have a good idea what it would look like, with the right equipment to fit our needs, like the right oven and the right mixer.” In the meantime, we will just have to take what we can get, which are some pretty tasty New York-style bagels in the heart of the Sonoran Desert.

Blonkenfeld’s bagels available at a few select coffee shops as well, namely Window Coffee Bar, Ollie Vaughn’s, and Blue House Coffee, who also supplies the cold brew for the bagel retail operation on Thomas. In addition, those in the East Valley will be thrilled to know that you can find Bagelfeld’s bagels at Air Guitar in Gilbert, whose co-owner Kris DeMarco says, “Bagelfeld’s bagels are hands down some of the best bagels I have had… they rival some of my favorites from New York City. And don’t forget to try the honey brown butter schmear!”

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This is perhaps the best-named dessert in the world. Launched in May 2017, it stops whatever show may be happening at the table when it comes, mainly because it is the star of its own. This over-the-top take on a milkshake was inspired by the classics served in sweet shoppes in the 1950s. Though it changes monthly based on pastry chef Maria Arenas’ inspiration and imagination, The Show Stopper always starts with a milkshake base. From there, house-made desserts ranging from cheesecake and s’mores to classic candy like lollipops and chocolate bars are piled high on top. This fall, though their exact recipes are under wraps, expect a spooky shake in October, a caramel-blasted beauty in November, and snow-themed dessert in December. Shakes start at $20 and boozy versions are available for an added cost. $1 from each shake is donated to a different nonprofit each month.

DESERTTHEINDESSERTS

THE SHOW STOPPERZUZUAT

CARAMEL APPLE CHEESECAKE AT PROOF CANTEEN

Like its main menu offerings, each of Proof Canteen’s decadent desserts is meant to transport guests on a cross-country road trip down the main streets of America, one bite at a time. Though the menu changes seasonally, the core focus is always on elevating home-style desserts. So, those who love sundaes, milkshakes, giant cookies, and s’mores are always in luck. This season, those looking for the flavors of fall can rejoice thanks to the release of a Caramel Apple Swirl Cheesecake. Available for $12 per slice, it is a mouthwatering pairing of caramel swirl cheesecake and fireroasted apple chutney, complemented by whipped crème fraiche and a brown sugar oat crunch. And a bonus: it is gluten-free.

When chef Christopher Collins introduced one of his own personal favorite desserts—homemade key lime pie—to the dessert menu at a handful of his local concepts, he had no idea it would take on a life of its own. Always eager to evolve and change, Collins has attempted to take this dish off his menu before, only to have guests go so far as to shed tears to get it back (true story!). It is available daily at Macintosh and Grassroots for $9 a slice and as an occasional special at Neighborly Public House, Collins Bros. Chophouse, The Collins, and Wally’s. The pie’s filling is the perfect balance of sweetness and tartness with ample freshly squeezed key lime juice and zest. The crunchy, crumbly graham cracker crust explodes with buttery goodness, brown sugar, and cinnamon spice.

KEY LIME PIE MACINTOSHAT

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Sometimes simple is just the sinful best! This $12 ticket to tastebud heaven is the perfect way to close out a night of small bites and outrageous cocktails at the newly opened extension of Bourbon & Bones Chophouse. After enjoying a New York Flight (a steakthemed tasting flight with side-by-side cuts of U.S.D.A. Prime Beef and Wagyu) or perhaps the steak au gratin, move onto dessert paired with mind-blowingly beautiful cocktails ranging from $18 to $300 each. One of our favorites is the crème brûlée, for its luscious vanilla bean custard topped with perfectly charred sugar on top. There is nothing quite like that first yummy crack.

CHURROLON’SAT 24

Globally inspired fare is the hallmark of LON’s menu. Given the history of the churro—the cinnamon treat originated in ancient times and has been noted in cultures ranging from China to Portugal—they are the perfect end to any meal at this Paradise Valley hotspot. The dough is made in-house daily and cooked to order with just the right amount of cinnamon-sugar dust, assuring a fluffy, meltin-your-mouth bite every single time. The presentation is as big as the flavor as the churros come hanging from a wroughtiron tower accompanied by three dipping sauces: Mexican chocolate, caramel, and passion fruit curd. The tree is available after dinner for $19 as well as during brunch and lunch service.

VANILLA CRÈME BRÛLÉE AT B&B COCKTAIL LOUNGE

As with Proof, this concept—a masterpiece from celebrity chef Richard Sandoval–is all about taking guests on a journey, albeit this one is across South America via its pan-Latin cuisine. The grand finale of any table’s voyage should be sharing La Bomba, which is $32 and worth every penny. A celebration of Latin and American flavors, La Bomba comes to the table in a giant chocolate sphere about the size of a bowling ball. Guests are then asked to chant “1, 2, 3 La Bomba,” which is the cue for the server to drop the sphere on the table (which has been wrapped in plastic ahead of time).

Upon reaching the table, the sphere bursts open, revealing to the party there is a mountain of seasonal sorbet, dulce de leche ice cream, pistachio ice cream, berries, almond crumble and vanilla and candied pistachios inside. The server finishes the wild dessert with salted caramel, vanilla bean anglaise, and raspberry sauces before asking the wowed group to grab a spoon and dig in.

LA BOMBA TOROAT

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Simple Machine Brewing Company 701 W Deer Valley Rd STE Phoenix,

AZ 85027

Voted VBest oted Best Brewery Brewery

The laid-back yet upscale comfort of this bed-and-breakfast is reflected in the charm of its six suites, all offering guests a private entrance, outdoor seating area, gas or wood fireplace, and amenities such as a mini-fridge and coffeemaker. Each well-appointed suite varies in size and décor. You might want to reserve the romantic Moonstone Suite (pictured on the following page) with its jetted tub and large deck overlooking the creek. We also love the rustic warmth of the Amber Suite with its Western flair, and the chic Onyx Suite with wood-burning fireplace. The two-room Honeymoon Suite even has a sitting room decorated with antique furnishings. “We layer on the amenities to enhance your experience and touch on all the senses of hospitality,” notes Goldberg.

With its prime location, the Inn is the ideal home base for exploring the beauty of this extraordinary destination. Spend the day perusing the art galleries, hiking Sedona's majestic Red Rocks, and exploring the wineries of the Verde Valley. Or leave your car behind and take advantage of the Inn’s proximity to the city’s finest.

AnSedonaIdyllicRetreat

Creekside Inn itself is a foodie destination, offering a made-from-scratch breakfast menu inspired by local farmers markets. Your welcome packet will include the menu options that will be delivered to your private patio. Simply check off your choices and deposit the menus in the mailbox at the main entrance. Each morning, a gentle knock alerts you

Creekside Inn

Written By: Christina Barrueta | Photographed By: Luke Irvin

Nestled along the banks of Oak Creek in Sedona lies a tucked-away bed and breadkfast aptly named Creekside Inn. Ensconced on two-and-a-half secluded acres, shaded by sycamore, cottonwood, and oak trees, Creekside Inn is just minutes from Sedona’s best hiking trails, shops, wine tasting rooms, and restaurants. Yet, because of its secluded location, it feels like an undiscovered oasis. “It’s a secret garden,” agrees owner Adam Goldberg, while sharing the area’s homestead history. “The facility next door was a dairy barn, and the Inn was the house where the family lived. So, this was one of the original bed-and-breakfasts in Sedona.”

A ten-minute stroll brings you to Tlaquepaque, Sedona’s famed arts and crafts shopping center. Modeled after a traditional Mexican village, meander among cobble-stoned walkways and stone fountains as you explore the art galleries, shops, and restaurants. Quench your thirst with local brews at Oak Creek Brewery and Grill, explore Arizona wines at Vino Zona or cool down with a margarita at El Rincon’s Restaurante Mexicano. To fuel your exploration, grab lunch on the patio at Secret Garden Café, or plan dinner at René for sophisticated European fare. For an even shorter jaunt, a five-minute walk from the Inn will reward you with beautiful red rock views at Molé, one of Sedona’s best Mexican restaurants, or The Hudson, a fun local favorite.

The Inn will also happily fulfill any special requests for lunch and picnics, but for a one-of-a-kind gourmet dining experience, arrange for a Creekside Inn Farm dinner led by executive chef Daren Dawn. These exclusive tasting menus are a seasonallydriven celebration of Arizona flavors, which I first enjoyed this past winter with a sublime five-course fireside repast. More recently, I dined with the A Taste of AZ team for a spectacular summer feast. For our service, Dawn was joined by chefs Brittani Smith (Dawn’s wife and the Inn’s general manager) and Katelyn Thomson, along with pastry chef Clara Adele Baltes.

to coffee and tea service. One delivery might find your caffeine jumpstart accompanied by warm cinnamon sugar-dusted churros, while another brings creamy lemon posset, gilded with blueberries and wedges of pizzelle cookies. A short time later, your entrée arrives, allowing you to indulge in gourmet farm-to-bed dishes such as breakfast tacos or burritos with handmade tortillas, organic eggs, and house salsas. Eggs Benedict on housemade sourdough English muffins or fluffy-crispy yeasted waffles may also fill your belly. In the afternoon, visitors are surprised with sweet treats such as chocolatecovered strawberries or tangy lemon bars with rosemary shortbread crust.

At dinner, Verde Valley growers were spotlighted, such as Da' Nede' Farms in a delicious microgreen salad tossed with grilled nectarines, candied walnuts and lemonmaple dressing. The Chefs showcased My Girlfriends Garden in a velvety caramelized corn bisque with Yuma corn, pancetta, and lemon crema (pictured below). Pastureraised, grass-fed beef from Tres Hermanas Ranch took center stage in dishes such as a melt-in-your-mouth braised short rib taco with chile d’arbol and a juicy tenderloin accompanied by sweet potato puree, plum wine sauce, and herbaceous sauce verte. The perfect finale was an outstanding dark chocolate-fig custard tart with candied juniper berry crunch, creme fraiche meringue, and fig-port wine sauce followed by a dreamy honey cake with lavender panna cotta and mesquite honey-roasted peaches.

Its bucolic setting also makes Creekside Inn a popular wedding destination, as the entire property can be booked as a private venue. With such a talented kitchen team, the Inn can accommodate any dietary restriction and tailor events to any theme—from chicken tinga tacos and tres leches to tamarind-glazed chicken wings and pad Thai; from French onion soup and red wine-braised short ribs to hummus and falafel. “It’s awesome to have this talented team and their partnership,” says Goldberg. “We really have fun with the menus and people love them.”

Personalized service, mouthwatering cuisine, and an intimate setting all contribute to the Creekside Inn experience and an authentic sense of place. “We want it to feel like your home, but with better food,” laughs Goldberg. The next time you head to Red Rock Country, book a stay at this hidden gem for an unmatched Sedona home-awayfrom-home.

www.Javelinaleapwinery.com / 928.649.2681

100% Arizona, pure vintage and bone dry. We use only 100% Arizona grapes and all of it is processed, fermented and aged at Javelina Leap Estate Winery. Javelina Leap is pure vintage and varietal whether it’s our world class Tempranillo, 16th century style Oak fermented Petite Sirah or our provocative, award winning ‘Traditional Method’ Sparkling. All bone dry with 0% residual sugar that will age for 25+ years.

1565 Page Springs Rd., Cornville, AZ

Javelina Leap Vineyard, Winery & Bistro features local, live music Friday ~ Sunday, as well as the two largest air conditioned tasting rooms in Northern Arizona. There's also our covered secret garden and historic shaded mesquite park. Our Bistro menu is the perfect compliment to our Javelina Leap wine selections, available Friday ~ Tuesday. We hope to see you soon!

Javelina Leap

“This is not a job or hobby, it’s a lifestyle. This is life on the vine.” ~ Lucas Reed

Open daily 11 ~ 6

Vineyard and Winery

Javelina Leap Vineyard, Winery & Bistro is Arizona’s original, pioneering wine making family. Established and built in 2003 on the rugged volcanic slopes of House Mountain, we are the most awarded winery in Arizona history. Second generation winemaker, vineyard manager and sommelier Lucas Reed has taken the reins from his parents Rod & Cynthia becoming the third winemaker in the family in a succession of blood, sweat and most importantly world class award winning wines.

Stephen Paul knows a thing or two about building. Today, Paul is known nationwide for building Tucson’s Whiskey Del Bac into one of the most lauded spirit brands in the Southwest. Prior to that, however, Paul was a builder in the literal sense.

“In 2006, while minding our mesquite-fueled grill and drinking scotch—which most folks know is malt whiskey made in Scotland and oft-loved for its peaty notes—my wife Elaine wondered aloud what a whiskey from a mesquite-smoked malt with Southwestern flavors might taste like,” says Paul. Captivated by the notion of creating a single malt whiskey that is truly from the Great American Southwest, Stephen began the learning curve of how to make whiskey and malt barley.

The name is also homage to the three predominant cultures in Tucson. “While ‘Whiskey’ is an American term, the word ‘Del’ is Spanish for ‘of the’ and ‘Bac’ comes from the Tohono O'odham tongue,” says Paul. “Taken together, Whiskey Del Bac essentially means ‘whiskey of the place where the river re-appears in the sand,’ and it was used to describe the surface water along the often-dry Santa Cruz River where the San Xavier Mission was founded.”

“My daughter Amanda made it a family affair, first insisting I get legal, and then helping me actually found the company,” says Paul, noting they released several varieties of whiskey to the local Tucson marketplace by 2013. “We refer to our style as ‘mesquited, not peated’ to play on the way scotch is so often described.”

While developing the whiskies themselves, the family also decided on a name that would have great meaning for them as proud Baja Arizona residents, as they refer to themselves. First, it is meant to honor the nearby San Xavier del Bac Mission. “A National Historic Landmark today, the Mission was founded in the late 1600s, though the church onsite today was constructed in the late 1700s. It is not only the oldest European structure in Arizona, but to this day serves the needs of native Tohono O'odham community with grace and honor,” says Paul.

WHISKEY DEL BAC WHISKEY DEL BAC WHISKEY DEL BAC

Written By: Alison Bailin Batz | Photographed By: Luke Irvin

“I worked for many years in furniture design; building custom pieces in particular,” says Paul. “Among my specialties was using mesquite wood in my designs; my aim being to showcase the Arizona desert tree in new and different ways.” The work was beautiful, and there was a nice bonus to using mesquite; its scraps made for excellent barbeque wood.

Currently, Whiskey Del Bac has three year-round offerings:

In addition to its core offerings, Del Bac also crafts a seasonal Distiller’s Cut Whiskey three times a year. Each limited-edition varietal is unique from other blends and barrel finishes. The Distiller's Cuts are only available online or at the distillery itself, and can be shipped within Arizona.

There is also the Global Cask Collection (pictured to the right and on page 33), which is distributed annually beyond Arizona to the all the states in which Whiskey Del Bac is available. Frontera, released in late Spring, is a sherry-cask finished version of Del Bac’s Classic offering. Normandie, also with the Classic as the base, is finished in ex-Calvados casks and released in late summer. Traditionally bottled at the beginning of December, the distillery's extra smokey Winter Release will now be released nationally as part of the Global Cask Collection.

Whiskey Del Bac, located at 2106 N. Forbes Blvd. in Tucson, offers tours to the public Friday through Sunday, each of which includes a guided tasting, and is open daily from 11 a.m. to 2 p.m. for impromptu tastings. There is also a bottle shop at the distillery and a growing merchandise and retail component onsite. Make the trek to Tucson to experience Whiskey Del Bac at its origin, or grab a taste at a local bar and restaurant near you!

Dorado is the brainchild of the Del Bac experiment-turned-empire. This American Single Malt whiskey, which earned Double Gold at the San Francisco World Spirits Championship and a 90 rating by Whiskey Advocate, is made from 100% barley that is malted and smoked over a velvet mesquite fire. It is never chill-filtered and has strong aromatics of tobacco and chocolate and a smokey flavor profile combined with sweeter notes on the finish.

Classic is the first thing Paul tackled to learn how to make whiskey. Modeled after scotches from the Speyside region, where no little or no peat is used to dry their malt, Wine Enthusiast named Whiskey Del Bac Classic among the Top 100 Spirits of 2021. The oak and stone fruits come through in an intoxicating way joined on the palate by rich caramel notes.

Old Pueblo is Del Bac’s white dog, an unaged, clear whiskey offering. The American Craft Spirits Association Gold Medal Winner is perfect in cocktails thanks to its nuanced minerality balanced with the underlying the mesquite smoke component.

Name and perfected process in hand, Paul and his daughter began building Whiskey Del Bac, bottle by bottle. Today, Whiskey Del Bac is available in 16 states and readily available across Arizona at grocery stores, fine liquor stores and in more than 100 restaurants including Tarbell’s, Preston’s, Glai Baan, The Parlor, and Agustin Kitchen.

“The Fall 2022 release, for example, starts with our mesquited whiskey. It is aged in New American White Oak and then finished in casks from Pineau des Charentes,” says Paul. “Pineau des Charentes is French aperitif with a balance of sweetness and acid.” According to Paul, the resulting Distiller’s Cut features a nose of peanut brittle, campfire and tobacco and flavor profile offering burnt sugar, root vegetables, sugar-coated almonds, and toasted marshmallow.

& G STEA K HO U SE AT THE P H O EN I C I A N 6000 E. Came lba ck Roa d | S cott sdale, A z 85251 480.214. 8000 jgs teakhouse scott SUNDAYsdale.com-THURSDAY 5-9 PM FRIDAY & SATURDAY 5-10 PM

Mark Rhine is the Oregonian behind Rhiba Farms, a 3.3-acre farm located in the San Tan Valley. Rhiba supplies pesticide-free, nutrient-dense produce to the public through their on-site farmstand, and at the Gilbert farmer’s market, in addition to some of the premier restaurants around town.

While Rhine has been a farmer for the last 14 years, he previously worked as a broadband contractor for the phone company. In making a lifestyle change for his health, Rhine started juicing and experimenting with growing wheatgrass in a small greenhouse. Rhine explains that at one point, “somebody caught wind and we got an account with Whole Foods, who was looking for a local supplier of wheatgrass. It just took off from there.”

The wheatgrass grow operation—which continues to this day—sparked a career change to full-time farmer, a change that is aligned with Rhine’s core belief of being a productive member of society. “To me, it is service. I have taken enough from this earth, and it is time to give back. My job is an earth keeper, to leave this place better than when I found it.”

Written By: Marci Symington | Photographed By: Luke Irvin

Eating well is not just about good food or stunning preparation; eating well is also about the human connections we make when we buy from the people whose passion it is to grow and provide a premium product for general consumption. I am talking about our local farmers, and they are part of what strengthen our community as whole, farmers just like Mark Rhine.

Rhiba Farms:

As an “earth keeper”, Rhine espouses a holistic land management practice called regenerative agriculture that, he explains, uses animals as part of the transition in the field to improve the health of the soil. It is a symbiotic relationship with other farmers, as Rhine borrows sheep from other farms to feed on the weeds in his fields. “The animal piece of the paddock is so important to the life cycle of the soil. The sheep kick up the topsoil with their hooves and feed off the land. Their waste becomes part of the natural cycle of the soil. The farmers love it because their animals have been eating good food and come back nice and fat, and we love it because the animals are eating the weeds and we save on labor.”

True to the Food

Agriculture education for Valley youth is also a high priority for Rhine, who as a member of the Blue Watermelon Project, introduces children to, in his words, the “miracle of growing food.” He adds, “I am hoping that out of all the kids I talk to, 2 or 3 will have the right touch for farming and continue the tradition.” He also hosts farm tours—for children and adults alike—and runs a project called Cooper’s Chicks at Tempe Elementary School, encouraging kids to raise their own chicks by supplying the eggs and incubators. Parents need not worry, for after hatching, the chicks go to the farm to lead a wonderful life supplying eggs for Rhiba’s customers.

Rhine is also Vice President of the Sun Produce Cooperative, a 40-farmer co-op managed by Cindy Gentry, founder of the original Phoenix Public Market. Boasting they are the largest distributor of local foods in Phoenix, Rhine explains, “Together we can do so much more than I can do by myself at Rhiba Farms. Chefs have the buying ability from 40 different farms to supply produce year-round.” Sounds like a win-win for everyone.

Rhine has made it his life’s calling to supply the Valley with the most nutritious food possible, educating the next generation along the way. Ever modest, he says, “This is not work for a lot of money; this is work of passion. You are not going to get rich being a small farmer. But, I have never felt so passionate about my job or my work. I have people that come up and give me a hug and tell me they are a cancer survivor and they have been eating my food and they are still alive. They need nutrient dense, freshly harvested food; they don’t want chemicals to poison their body. And that is very humbling to be able to do that for people.”

Retail customers looking to buy Rhiba Farms produce can find them at the weekly Gilbert Farmer’s Market as well as at the Rhiba Farms farm stand at 40792 N. Rattlesnake Road in the San Tan Valley. Farmboxes can also be ordered online and picked up at various Valley locations including at the Sphinx Date Company in Scottsdale, the Moon Shadow HOA in the San Tan Valley and the Phoenix City Grille restaurant. A recent summer farm box may have included patty pan squash, eggplant, zucchini, and tomatoes. Rhine also experiments with specialty items such as mushrooms, specifically local varieties including blue oyster, king oyster, and pearl oyster mushrooms. In addition, you can find Rhiba Farms micro greens at Valley Safeway-Albertson’s locations, which is interestingly Rhiba’s largest customer.

Rhiba Farms is a favorite among many local chefs, supplying Valley favorites like Chris Bianco’s Tratto, Phoenix City Grille, and Santé, to name a few. He explains, “Chefs are a big part of our business. They enjoy talking to the farmer because they want to know what is going on with the dirt. When they inspect their orders, they ask a lot of questions about the produce, which is one of the reasons why I do my own deliveries. It is something I call the Farmer’s Shadow, which means every day, I have to be out in the fields, looking at the produce, feeling it, smelling it, tasting it. All of this ultimately comes through in the quality of the produce.”

- Mark Rhine

“This is not work for a lot of money; this is work of passion. You are not going to get rich being a small farmer. But, I have never felt so passionate about my job or my work.”

Sanctuary Camelback Mountain Resort & Spa bar chef Christiaan Röllich a native of the Netherlands initially moved to Los Angeles in 1997 to be an actor. In his spare time between auditions, not to mention serving as Brad Pitt’s body double in Ocean’s Eleven, Röllich worked behind the bar at the James Beard Award-winning restaurant Lucques, known for using sustainable, seasonal ingredients before it was trendy. Eager to ensure the bar program matched the quality of the ultra-fresh food, Röllich spent all of his spare time hand-making bitters, liqueurs, vermouths and more, leading the program to be lauded as among California’s best. The recipes Röllich innovated, both at Lucques and sister concept A.O.C., became that of legend. He eventually authored Bar Chef: Handcrafted Cocktails, published in 2019. Amid the pandemic, Röllich relocated to the Valley for his current position with Sanctuary, where he has reignited the resort’s beverage program while launching his own cocktail brand, Golden Eagle Spirits, to boot!

Arizona’s top mixologists may work behind the bar, but make no mistake, they are at the forefront of the epicurean evolution that has put State 48 on the map. Here are some of our favorites:

Christiaan Röllich

Written By: Alison Bailin Batz | Photographed By: Luke Irvin

CoCktail kingpins

Luke Mayer’s hospitality career began in his early teens as his best friend’s dad owned the 5 & Diner at Arizona Mills Mall. Despite the retro uniforms, complete with a bowtie, Mayer loved the camaraderie and energy of the restaurant setting. He would move on to Hyatt Gainey Ranch before graduating high school, and then worked behind bars all over town as well as in San Jose and Santa Barbara for years. By 2004, he was recruited to lead the bar program at Milagro Grill in Arcadia. While there, he frequented the semi-secret bar a few doors down, Little Woody. And while he would go on to lead the bar program at the Saguaro after Milagro Grill, Mayer never forgot about Little Woody. Fast-forward to 2016, and Mayer sees a massive structure being erected in his hometown of north Scottsdale. That structure? The Vig McDowell Mountain Ranch. The owners? Genuine Concepts, the same parent company for Little Woody. Feeling as if it was fate, Mayer took a job there, quickly being promoted to bar manager. By 2019, he was named the bar director for all of the Genuine Concepts, including his beloved Little Woody and Vig locales statewide as well as The Womack, MacMillan, Campo, and the newly opened Genuine, where he is having the time of his life going big on presentation and spirits that pack a punch.

Korean-born, Mesa-raised Caleb Shroyer always planned to work in restaurants. However, the intent was to be a chef. In fact, after high school, Shroyer was accepted into the hospitality program at Northern Arizona University to study just that. However, once into the program, Shroyer realized cooking full-time was not his passion. Over the next several years, Shroyer began a spirited journey, taking hospitality and eventual bar positions with Beaver Street Brewing and Root Public House up in Flagstaff as well as with Disneyland in California and even time abroad in France. By his senior year of college, Shroyer developed a distilled spirits and mixology class at NAU despite still being a student. He was so talented that the faculty members even allowed him to write the course material and lead the class! Once he graduated, Shroyer made his way back to Phoenix where he honed his craft with Fox Restaurant Concepts. Later, Caleb moved to Napa to run a cocktail program for a resort, followed by the James Beard Award-winning Charlie Palmer Steak Napa. Eventually wanting to make his way home, Shroyer joined Common Ground Concepts in 2019. Upon return Shroyer plotted out cocktail programs for a handful of new concepts chef-owner Christopher Collins had in mind, which became The Neighborly and Collins Bros. Today, Caleb is working with Collins to elevate the programs across each of the other restaurant brands The Macintosh, Wally’s, Grassroots, The Collins and is preparing to open St. Urban by year’s end.

Luke Mayer

Caleb Shroyer

Nick Williams

For Nick, all started when THAT Place Projects founder Kevin Heinonen hired Williams as a bar back for Tinderbox Kitchen and Annex Cocktail Lounge in Flagstaff in 2013. The cocktail novice worked sideby-side with bar manager Corey O’Donnell and general manager Jeremy Lane, soaking in what felt like a bachelor’s and then master’s degree in spirits, fresh juices, bitters, aromatics, and flavor profiles. Inspired by his mentors and buoyed by his impressive palate, Williams began experimenting with recipes, loving nothing more than taking a classic cocktail and turning it on its head. He also innovated menus for new concepts as they opened under the brand, notably Tourist Home All Day Café. By 2017, he was not only leading the brand’s beloved cocktail programs; he bought into the business as an owner. Once a partner, his star continued to rise, as did the level of sophistication of his menus. In 2018, Annex earn the coveted title of Best Cocktail Concept by Restaurant Hospitality. Currently, Williams is busy finalizing each of the venues’ fall and winter menus while opening a new concept for the brand, Teatro, also in Flagstaff. The passion of Williams, Heinonen, and their team has helped transform the south side of downtown Flagstaff into one of the fast-growing culinary hotspots in the state.

had bar gigs at Rosati’s, Arena Sports Bar, K O’Donnell’s, and Four Peaks, she did not get the true cocktail bug until she took a job at Market Street Kitchen in 2016. There, bar manager Garrit Guthrie mentored her and together they earned the 2017 Foodist Award for best beverage program. When Guthrie departed, Hein was named bar manager despite being eight months pregnant with her first child. She stayed with the brand several years, notably through its conversion to Liberty Station, before departing in 2019 to tend bar at Pigtails Desert Ridge. That same year she also won the Arizona Tiki Oasis Bartender Battle with a cocktail called the Desert Dame, earning the nickname ‘Desert Dame of Dram’. Over the past three years, Hein’s trajectory has been jet fueled. Not only is she the bar director for both Pigtails’ Valley locations, but she is now co-owner of the brand. She also spearheaded the 2021 opening of Rough Rider in Phoenix, while pregnant with her second child, no less.

Earlier this year, Spotleson took over bar operations at Blue Hound Kitchen & Cocktails, which is nestled into the ultra-chic Hotel Palomar Phoenix, a glistening jewel in Downtown Phoenix’s culinary crown. This Tiki-mug collector first made his name in the industry more than 20 years ago, and has since led the cocktail programs at Counter Intuitive and the Second Story Liquor Bar in Scottsdale. He briefly left the Valley after being recruited to Herbs & Rye in Las Vegas, where his team won coveted industry awards including “Best American Bar Team” and “Best High-Volume Cocktail Bar” by Tales of the Cocktail. Back now to stay, Spotleson’s aim with the Blue Hound program is to focus in on the venue’s vast brown spirit collection as well as its gins. The crew is building homemade syrups and tinctures to enhance flavor profiles and innovate recipes that echo the vibe of each season. Expect the unexpected from Spotleson’s menus, launching in October red bell pepper syrup,

Clint Spotleson

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BARRIO BREWING CO. Arizona's Oldest Brewery family-friendly Pet-friendly patio happy hour m-f barriobrewing.com 800 E 16th St, Tucson, AZ 85719 /barriobrewing

Front Pourch Brewing 1611 W Whispering Wind Dr. Suite 7 Phoenix, Arizona 85085 Ponche Mexicano Pfrom onche Mexicano from the beautiful state tof he beautiful state of Colima Colima

written by: steven larson photographed by: luke irvin

Old County Inn is an Arizona destination built on bringing fresh, chef-driven food with a simple philosophy: great food doesn't have to be stuffy or expensive, it should be made for all to enjoy. Every day the wood-burning oven is fired up, chefs prepare the made-to-order meals, often using local ingredients. Their servings are generous and all food is scratch-made, from the pizza toppings to the fruit juices they use in their cocktails.

OLD COUNTY INN

Old County Inn is a wood-fired pizzeria nestled in a meadow in the small mountain town of Pine, Arizona. For those unfamiliar with the area, picture a small, cute, extraordinarily friendly town just about 20 minutes up a windy road from Payson. Upon arriving in town, you're greeted by rows of tall, mature pine trees and crisp mountain air. Just off the side of the road as you enter town is one of our favorite AZ Pizza joints, Old County Inn. Visitors are greeted with smoke billowing out of the chimney and smells of a wood-fired food wafting through the mountain air.

Check out our podcast episode with Old County Inn by visiting

www.ATasteOfAZ.com!

There is no way to go wrong with what you order, but there are a few standout dishes we love. For starters, the green chili beer cheese is a knockout! The addictive cheesy goodness is served with wood-fired breadsticks that are absolutely knee-buckling. If we're talking pizzas and what to order, don't second guess a classic pizza from OCI, or a Meat Pie. Looking for a unique pizza experience? Check out the Pancho, an Old County Inn signature pizza featuring organic tomato sauce, mozzarella, wood-fire roasted pork, green chile, pancho sauce, and cilantro-serrano pesto.

What may be as special as the food at Old County Inn is how time seems to slow because of the laid back vibes and beautiful scenery. Don't get me wrong, if you arrive during a rush on a spring day you might end up with over an hour wait for a table, but don't let that stop you from crossing the patio to get a drink inside their epic taproom. Speaking of the patio, you'll find plenty of things to keep you busy as you wait for your table, including cornhole, connect four, and the beautiful views of rim country. On most evenings, you'll be able to enjoy the sounds of live music permeating through the pines. Pro tip: for those dual family vacations visit Glowingpines on Instagram.

If the food at Old County Inn wasn't enough to impress you, the beverage program will surely do the trick. Those looking to imbibe can choose from several local & regional beers (think AZ titans like Wren House, Helton, and more) & several local wines. Old County Inn uniquely has wine on tap, making for a guaranteed fresh glass of vino. As mentioned before, the cocktail program uses a slew of freshly made juices.

www.ILBoscoPizza.comIG:ILBoscoAZFB:ILBoscoPizzaHAPPYHOURM-FGlutenFree&VeganOptionsScottsdale/PHX BENEFITING salt river fields at talking stick Saturday, November 12 Experience Over 100 local AZ Beers, Hard Seltzers & Spirits! Learn More www.azbottlesandbrews.com

Last year, northern Arizona’s winemakers and tasting rooms earned some well-deserved respect. “In 2021, the U.S. Alcohol and Tobacco Tax and Trade Bureau named Verde Valley, which includes m uch of Yavapai County including Cottonwood, Jerome, Camp Verde, Clarkdale, White Hills, Cornville, and Rimrock, as Arizona’s third American Viticultural Area, or AVA,” said Tom Schumacher, president of the Verde Valley Wine Consortium. “With the announcement, Verde Valley joins Sonoita and Willcox in Southern Arizona as premium grape-growing regions for the state.”

According to Schumacher, while AVAs are similar to France’s long-held appellation system to discern wine regions, the U.S. version does not limit the type of grapes that may be grown in a particular area. “As a result, the Verde Valley AVA is already growing more than 40 grape varieties that produce well-known wines from Chardonnay and Cabernet Sauvignon to Syrah and Viognier to those perhaps lesser-known by the American wine-drinking public such as Malvasia Bianca, Seyval Blanc, Picpoul Blanc, and Tannat,” says Schumacher.

CLARKDALE

WINE DOWN UP NORTH

Speaking of growth, Verde Valley will continue to see its star rise thanks in great part to the talent who already call the region home, but also thanks to the Southwest Wine Center, which is in Clarkdale and home to Yavapai College’s Viticulture and Enology program. The full-scale winery and farm right on property features a 13-acre teaching vineyard where students of all ages take part in the ultimate hands-on approach to learning. There is even a tasting room open to the public.

Written By: Alison BAilin BAtz | PhotogrAPhed By: luke irvin

who moved to Jerome in 1995. A U.S. Army vet, in addition to his Grammy Award-winning work in music, Keenan grew up in Michigan working on local orchards and farms. When he moved to Jerome, his passion for working the land continued, and he got interested in winemaking. By 2004, he had launched his first label, Caduceus Cellars, and opened an accompanying tasting room in Jerome. Keenan soon gained a following for his earthy varietals, helping earn the Arizona wine industry worldwide acclaim along the way. In 2005, the first Merkin Vineyards label appeared with a limited release of its Chupacabra. A decade later, Merkin Vineyards opened a second tasting room in Cottonwood. Vineyards, Wineries, & Tasting Rooms in The Verde Valley AVA Merkin Vineyards | Page Springs Cellars | Javelina Leap Vineyards | Oak Creek Vineyards | Cove Mesa Vineyards | DA Ranch | Alcantara | Clear Creek | Salt Mine | Chateau Tumbleweed | Carlson Creek | Pillsbury Wine Company | Southwest Wine Center | Caduceus Cellars | Bodega Pierce | Vino Zona COTTONWOOD “While Merkin was one of the first wineries with roots in Cottonwood, he would certainly not be the last,” says Heather Hermen of Visit Cottonwood. “Today, there are nearly a dozen tasting rooms along our Main Street alone, each showcasing the best varietals from across Arizona and throughout the Verde Valley AVA. In addition to Merkin, Arizona Stronghold, Carlson Creek, Tantrum Wines, Pillsbury Wine Company, Provisioner Wines, Burning Tree Cellars and more are all within walking distance.” 57

JEROME

Among the pioneers in growing grapes in the region is Keenan,

About 25 minutes from Alcantara is one vineyard that helped put Arizona on the map in Page Springs Cellars. This winery and vineyard tucked into the volcanic landscape overlooking pristine Oak Creek Canyon, Page Springs produces Rhone-style wines, working primarily with Syrah, Petite Sirah, Grenache, and Mourvedre.

And less than half a mile from Page Springs is Javelina Leap. The vineyard’s seemingly random name is a clever nod to the wild native javelina who roam the property yet leave the vines alone. The name also nods to Stag’s Leap, the world-renowned California winery that helped start the American wine movement in the 1970s that continues today. Since its debut over 20 years ago, Javelina Leap has grown steadily in size and reputation, to day making about 2,600 to 3,000 cases of estate-grown wine each year. Those wines have earned medals and honors from the Arizona Republic Wine Competition, San Francisco Chronicle Wine Competition, Annual Arizo na Wine Growers Awards, International Wine Channel TV Awards, and more. They make everything available to sip on the property as the tasting room is also home to their winemaking facilities. Currently, there are more than a dozen varietals being made onsite including Riesling, Barbera, Petite Sirah, Malbec, Zinfandel, Merlot, Syrah, Cabernet Sauvignon, and several blends.

Alcantara was founded along the Verde River in 2005 by the husband-and-wife team of Barbara and Bob Predmore. The vineyard, which is focused on sustainable farming and offers nearly 20 varietals for taste and purchase along with antipasto, cheese, and sweets plates, not only boasts a massive deck overlooking the Verde River and its vines, but kayak tours before tasting.

CAMP VERDE & CORNVILLE

Like Jerome and Cottonwood, Camp Verde and Cornville—often called Page Springs—are home to several Verde Valley AVA innovators and pioneers. Chief among them are the teams at Alcantara Vineyards in Camp Verde as well as Page Springs Cellars and Javelina Leap Vineyard Winery & Bistro (pictured), both in Cornville.

Tooth has brews to satisfy a wide array of tastes and pallets. Brewery founder Ben Vernon tells us, “We try to push the envelope and use some regional ingredients and flavors that people are familiar with here. It kind of takes down that barrier to entry that can be a little intimidating.” That barrier came crashing down in 2021 as overall U.S. beer volume sales were up 1% in 2021, while craft brewer volume sales grew 8%, raising small and independent brewers' share of the U.S. beer market, according to The US Brewers Association.

Nestled at a 90 degree angle just two blocks from Historic 4th Ave in Tucson, lies a brewery with pint glasses full of Sonoran inspired ales. Crooked Tooth Brewing Co., decked out with garage door windows and a shady patio, is a shining example of the best the Tucson beer scene has to offer. Their staff is exemplary, from the rotating cast of stellar humans behind the bar that sling brews with grace, to the brew crew, to the beloved leadership. At this Tucson hot spot, there is a wealth of positivity and community flowing, unsurprisingly, like Crookedbeer.

crooked tooth brewing co.

written by: isaac stockton

photography by: isaac stockton

Crooked Tooth may be most known for their epic sours. With a pension for fruiting their beers, sweet and tart works of art span the taplist. Some of Crooked Tooth's most delicious creations are part of the Sonoran Sour series. These beers are inspired by regional delicacies like jamaica, raspados (mexican snow cones), and much more. Much of the influence behind this series is that Ben Vernon grew up in Tucson. He tells us, “I spent a lot of time in this area on a skateboard, skating past this building. I went to Tucson High down the Despitestreet.”

a reputation for tantalizing tart beers, Crooked Tooth has plenty more typical styles available as well. From the beloved Crooked Light, a crisp Mexican lager, to bold stouts, there isn’t much this brew team hasn’t tried. 18th Hour is a terrific hazy IPA brewed with Cascade, Mosaic, and Chinook hops for a fruity and floral bouquet of flavor.

With the unique blend of tasty brews on tap, both brewed in house and guest taps, and wholesome and welcoming community, it’s no mystery why Crooked Tooth has established themselves as a staple of the Arizona craft beer community. No one would argue that this must visit Tucson tavern fits right into the smattering of breweries and bars in town. Crooked Tooth’s warm and quirky taproom is a perfect place to enjoy a flight, served on a custom-made skate board flight holder. When the weather is nice, bring your beer out to their lovely patio. Directly across the alley is a local pizzeria, Arnello’s, which scores a ringing endorsement from Ben. “Pizza is my main food group. I think I had pizza for four meals over the weekend.”

Crooked Tooth is one of the top spots to visit on your way around the downtown Tucson beer crawl. Or, post up at one of the tables and enjoy a spectacular sour and participate in a trivia night. Crooked Tooth also has their 6th anniversary in the beginning of November 2022 and has some exciting collaborations coming up. Stay tuned to their social media for updates!

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