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SHAKERS >inspiring spirits

Taste & Timelessness of Hennessy

Your first sip will let you know.

Discover the unrivaled taste of Meiomi.

S O N O M A • M O N T E R E Y • S A N TA BA R BA R A W W W. M E I O M I . C O M

Please enjoy our wines responsibly. © 2017 Meiomi Wines, Acampo, CA

here’s what’s shakin’


BetterThanEver Cover | By Otis Conklin

Spirit Quest By Stuart Thornton


Mixing It Up: Nightclub and Bar Show


Labels We Love


Nice Guys Finish First By Christina-Lauren Pollack


The Spirit Smith By Christina-Lauren Pollack


Tidbits: The Vegas Version By Otis Conklin


Mixing It Up: Plumed Horse | Saratoga


Oakville Straight A’s By Ashleigh Corallo-Hutchison


Modern Love By Xania V. Woodman


Delicious & Simple with Heidi Licata By Heidi Licata


Mixing It Up: Martell Dinna | Restaurant 1833


Spanish Fly A to Z By Alicia Cuadra-Cutler


Blending Carin By Elaine and Scott Harris


Mixing It Up: Pebble Beach Food & Wine


Life Lessons and Inspiration By Lilia Fallgatter


Relax, It’s Big Business By Stuart Thornton


opening toast the idea • distilled to stir curiosity around a booming industry and the personalities that make it shake.

Publisher Ryan Sanchez Art Director Manny Espinoza Photography Lindsey Childs, Manny Espinoza, Alexander Rubin, Patrice Ward, Agency Moanalani Jeffrey Contributing Writers Otis Conklin, Alicia Cuadra-Cutler, Lilia Fallgatter, Elaine and Scott Harris, Ashleigh Corallo-Hutchison, Christina-Lauren Pollack, Stuart Thornton, Xania V. Woodman

I’m still relatively new to this magazine publishing thing, but I’ve been a fan of industry magazines long enough to know the introductory note should have a theme. But there’s just too many things I’m intrigued and excited about to stick to one thing. More than anything, I’m inspired and encouraged by the number of women making in-roads into the wine and cocktail world. In this issue, we spotlight the type of smart and hardworking female professionals my young daughters can look up to (check out p. 12 and 46). My interest and imagination are piqued by the new trend of cannabis products in the industry and how its intended and unintended effects will play out (p. 86). I’m really excited about our new distribution and coverage of the Arizona spirits market. I’m stoked about all the must-attend summer music events, including BottleRock Napa and Cali Roots in Monterey—and the Golden State Warriors playoff run. Finally, I have to admit to the discovery of my new favorite wine, Sine Qua Non, out of Ventura—thanks to one of the most memorable meals I’ve ever had at, the Hennessy dinner at Plumed Horse (p. 38). So, I guess all that does make for a theme of sorts: There’s a lot of interesting things to be enthusiastic about in the beverage world right now, which makes producing this magazine a lot of fun itself.

Account Executive Jenny Adams SHAKERS MAGAZINE 831-277-6013 | www.shakersmag.com P.O. Box 1752 Monterey, CA 93942

Ryan Sanchez, publisher


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Spirit Quest

Tara Soltow represents the energy and ambition of a new generation of liquor marketing. By Stuart Thornton | Photo by Alexander Rubin Photography



hen Tara Soltow sips on a French 75 cocktail, she thinks back to an experience in Jarnac, France.

Soltow is the San Francisco-based field marketing manager for liquor manufacturer Beam Suntory. The cocktail, in its classic form, is composed of cognac, champagne, lemon juice, and sugar; the year was 2015. Soltow had to have one while in the small French city visiting the production facility for Beam Suntory’s Courvoisier. Now, when she drinks the classic cocktail, she thinks back to Jarnac’s cobblestone streets, the old mansion she stayed in, and the Courvoisier production facility. “I had such a personal and magical experience visiting Cognac,” Soltow says, referencing the French area where it’s produced. “There’s a charm in visiting the region.” Part of the reason that Soltow decided to pursue a career in spirits is because she realized that many of life’s most memorable experiences are tied to moments that include food, drink or both. One element of making Beam Suntory’s products memorable is knowing how they are crafted, including heavyweight brands like Maker’s Mark, Jim Beam and Sauza. Soltow calls visiting the Jim Beam and Maker’s Mark distilleries an eye-opening experience. “Before joining Beam, I am not sure I knew how products were distilled,” she says. Soltow’s love of the whiskies deepened as she traveled along the storied path of Kentucky distilleries. “My first trip to the Bourbon Trail gave me the chance to peek behind the curtain: Watch the yeast bubbling in the fermentation tanks, sip white dog [unaged whiskey] right off the still, roll a barrel off a truck, and pull the whiskey right off the barrel with a thief [a whiskey extraction tool],” she says. “That’s when your understanding of the process really clicks. And those intimate experiences give you a true appreciation for the process: The people, the materials, the environment, and in



the case of many spirits, the years that go into the bottle.” She aims to keep the education going, visiting each of Beam Suntory’s production facilities, which is an ambitious plan, but that keeps with her style. “My goal is to get to all of them,” Soltow says. In addition to learning more and passing on that information, she says that a major component of her job is taking national branding initiatives and translating them into something that will resonate locally. This means really knowing the immediate community, which in her case is the Bay Area. “My feeling is that it’s crucial to keep a pulse on what’s happening at a local level—the trends, conversations, consumer demands, competitive activities and local happenings—even down to the neighborhood,” Soltow says. “That could include keeping tabs on how the sports teams are playing or what special events are happening. Keeping a pulse on all of these intricacies allows us to really customize and drive impactful marketing in a relevant way.” It’s also necessary to introduce the gatekeepers of the spirits industry (i.e. bartenders) to Beam Suntory’s fine liquors whether doing tastings or special events. “Education is the social currency,” Soltow says. But she notes that there is something wholly more important than the backstory of how liquors are produced. “Tasting is believing,” Soltow says. “Trying the products is so important.” >

More at beamsuntory.com. Photo credit: Agency Moanalani Jeffrey


“Watch the yeast bubbling in the fermentation tanks, sip white dog [unaged whiskey] right off the still, roll a barrel off a truck, and pull the whiskey right off the barrel with a thief” SHAKERS > INSPIRING SPIRITS


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M I XO LO G I ST Monterey



SpiritSmith By Christina-Lauren Pollack | Photos by Manny Espinoza

Upon entering Montrio Bistro, a popular restaurant and bar in Monterey, California that gives off a swanky, urban vibe, one of the first things to capture your attention is the man behind the bar. Wearing a custom-designed, hand-crafted leather apron (inspired by the television show, Forged in Fire), mixologist Anthony Vitacca, sets the stage for a captivating presentation that combines cocktail craftsmanship with an acute attention to detail.

After getting an undergraduate degree in law, Vitacca planned to go on to law school, eventually. In search of a “good time� after college, Vitacca traveled the globe, ending up in Japan for a 3-month stint which led to his early experiences in the F&B industry, working his way up from a bouncer to a bartender. After this excursion, he headed back to the USA, stopping in Hawaii for a few months, which ultimately changed the direction of his life. While he planned to go back to Japan, he unexpectedly met a woman (who he fell in love with and went on to marry). After spending several years in Hawaii together, the couple decided it was time for a change. They sold-off all their belongings, packed their bags, and decided to move to Monterey in 2002.



One day, while walking around historic old Monterey, Vitacca came across a sophisticated restaurant that instantly drew him in. After speaking with the former GM, he started working at Montrio Bistro as a bartender. Fast-forward 14 years, and Vitacca has become known locally as one of the master mixologists (or “SpiritSmith”, as his business card reads) in the area. To celebrate the restaurant’s 15th Anniversary, he was given the creative freedom to completely re-envision the drink menu, coming up with a variety of uniquely flavorful drinks. Vitacca calls the drinks on his menu “eclectic, esoteric, original, and good-tasting.” He says that the “signature cocktail at Montrio Bistro is Saving Private Ryan, which includes brown butter-infused bourbon, walnut liqueur, chicory pecan bitters, and house smoked ice.” While this cocktail is “complex and intimidating to make,” its unique flavors make it ideal for “pairing with a heavy dish, such as short ribs or steak, or enjoyed by itself. “ Since he often finds inspiration in the kitchen, he worked with the restaurant’s executive chef, Tony Baker, to create smoked ice (which includes a laborious process of using a block of distilled water in a tray, put into a smoker, and drained by way of a hose, so that the smoke gets absorbed into the ice), imparting an earthy, smoky aroma into the drink. He also infuses the bourbon with browned butter (a process called “fat-washing”) to add a nutty richness. In addition to Saving Private Ryan, he’s also conjured up a variety of drinks that would satiate any patron. “Since a ‘cocktailian’ appreciates a unique, diverse list of cocktails, I had to create an array of traditional inspired cocktails with unique drinks, to satisfy a diverse audience.” For these reasons, they offer drinks named “Cool Runnings, the Mexican Manhattan, and the “Blushing Lady”, to name a few. With the passion to raise the bar and make Montrio Bistro the place to come for cocktails in Monterey, Vitacca takes the word ‘mixologist’ to a whole new level. His craftsman-like approach to creating a cocktail and the way he wields his arsenal of bartending tools, explains why he’s called the SpiritSmith.


I admit I’m a “tool whore”, as I love mixing glasses, shakers, etc. To be a really good bartender, it comes down to details



Signature drink of the moment? Saving Private Ryan. Fave current cocktail trend? Batch cocktails (which are pre-made, ready-to-go drinks) is a great current trend, as it’s quicker, more efficient, and provides more consistency. I also like bitters, as they’re like adding salt & pepper to a dish. Biggest bar behavior pet peeve? When my “SpiritSmith” apron is on, I want guests to relax, knowing they are in good hands. I admit I’m a ‘tool whore,” as I love mixing glasses, shakers, etc. To be a really good bartender, it comes down to details. Fave atypical ingredient? I used to make a drink with beet juice, but took it off the menu as it was so labor intensive to make (roasting and skinning the beats and then juicing). But the flavor it imparts is delicious, as it gives off a vegetal, earthy, semisweet flavor. That’s why guests still come into the bar asking for that drink. Preferred home cocktail? A Manhattan is the ultimate, classic cocktail that I always find inspiration from, as it’s based on 3 simple, but effective, ingredients. Best advice to give to an up-and-coming bartender? Have fun. This is my career, so I’m very involved in this bar, and have become well-known here. My desire is to make Montrio a cocktail destination for people coming from all over. That’s why it’s important to have fun. Best tip for a cocktail connoisseur? Experiment. Don’t complicate it. Keep it simple. Don’t be afraid to try new ingredients. Favorite cocktail-centric movie? Casablanca. > More at montrio.com 24

“Experiment. Don’t complicate it. Keep it simple.” SHAKERS > INSPIRING SPIRITS



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Plumed Horse | Saratoga




C O C K TA I L S Las Vegas

ModernLOVE Five contemporary throwback drinks to enjoy right now in Las Vegas. By Xania V. Woodman


ttracting imbibers from all over the world, Las Vegas’ bartenders adore modern classics—and like playing with them even more. Bar owners Giuseppe Gonzales of New York City, Tony Abou-Ganim of Las Vegas and Sam Ross—who has a foot in both camps—know what it takes to create a cocktail that will stand the tests of time, place and taste.

They all agree that “modern” begins in the 1980s, with the Cosmopolitan and the Vodka Espresso. And all three are of a mind that to become a modern classic, the drink must be easy to remember, replicate and riff with. Take, for example, the Gin Gin Mule, created in 2000 by Pegu Club proprietor Audrey Saunders at Manhattan’s Beacon Restaurant. “Essentially a Mojito crossed with a Moscow Mule, but made with gin and homemade ginger beer of sorts—a rarity at the time,” author Robert Simonson writes in his handy, searchable new app, Modern Classics of the Cocktail Renaissance. Time took care of the ginger beer issue. And there is now no shortage of tasty riffs, such as the Gen Gin Mule ($12) made with genever at Downtown Las Vegas’ Oak & Ivy. (Saunders’ Old Cuban, created in 2001, $12, is faithfully re-created there, as well.) Here are five more modern classics to sip on your next visit.


“It’s so wonderfully balanced when made right—so different, yet those flavors—I couldn’t not include it,” SHAKERS > INSPIRING SPIRITS


Cable Car Created by Tony Abou-Ganim in 1996 at Harry Denton’s Starlight Room in San Francisco Founder and author of The Modern Mixologist, world-renowned mixologist Abou-Ganim made his most famous contribution thus far to the cocktail canon, just eight years after the introduction of the Cosmopolitan. The Cable Car was so named for the Nob Hill cable car tracks running beside the Sir Francis Drake Hotel, atop which Harry Denton’s Starlight Room sat like a crown. Two years later—at a time when Rose’s lime cordial was still as close to the fruit as you were going to find behind most bars— Abou-Ganim was spreading the gospel of fresh ingredients, and introducing the opening bar staff of the Bellagio to the citrus press. It was at Bellagio that the Cable Car was presented to the world, and it has since traveled around it many times. While the drink was originally created with Captain Morgan spiced rum, ounce orange curacao, 1 ounces fresh lemon sour and served up in a cinnamon-sugar-rimmed glass, Abou-Ganim admits he’s a big fan of another spiced rum these days. “Sailor Jerry’s bottled at a little higher proof supports the flavors really nicely, and— who knows?–if some of these [new spiced rums] were available prior, they might have ended up being in the drink.” Abou-Ganim added egg white to the recipe when he brought it from California to Nevada. Well, not real egg white, not just yet. “Because the world—at least the world at a major casino in Las Vegas—wasn’t quite ready for egg white,” he says. At his bar, Libertine Social in Mandalay Bay, the drink is made with egg white ($16). The Cable Car is also still served at Petrossian Bar and all casino bars in Bellagio ($16). At Fusion Mixology Bar in The Palazzo, you can also find a Caribbean Cable Car ($17), made with Sailor Jerry spiced rum that has been infused with pineapple, mango, orange and vanilla beans.


Penicillin Created by Sam Ross in 2005 at Milk & Honey in Manhattan Co-owner and operator of Manhattan’s Attaboy and Brooklyn’s Diamond Reef, Ross was subbing 2 ounces of Compass Box’s Asyla blended Scotch into the typically bourbon-based Gold Rush (itself a modern classic and also a product of Milk & Honey circa 2001), along with ounce each honey-ginger syrup and lemon juice, when he topped his creation with ounce smoky Peat Monster Islay Scotch, and…a legend was born. “I look at it as that gateway whiskey drink: It’s complex enough for the hardened whiskey drinker, but also gentle enough for someone who’s not a huge whiskey drinker to begin with.” So ubiquitous is the sweet and spicy Scotch-on-Scotch drink, in fact, that you should be able to order it anywhere you would also feel comfortable ordering a Manhattan or Old Fashioned. You might also see it made with, say, a tequila base and topped with a smoky mezcal. “Another things that makes me feel real warm and fuzzy,” he adds. Just in time for summer, Ross riffs on his own drink at Diamond Reef with the cheeky, frozen slushy Penichillin. In Vegas, you’ll find it on the menu at The Dorsey in The Venetian ($18), where Ross created the opening menu; all over the Cosmopolitan, at Momofuku ($18), Vesper and Zuma (where it’s made with Suntory Toki Japanese whiskey and smoked with stave-wood, $16); and at industry hangout The Sand Dollar Lounge ($16), where the Ardbeg Scotch is atomized over the top.

Paper Plane Created by Sam Ross in 2007 for The Violet Hour in Chicago Just when you thought all the equal-parts drinks had to have been created already, here comes one of the simplest and most delicious of them all. When he conceived the drink for the opening summer menu at Chicago’s The Violet Hour, Ross says it briefly accidentally ran as the “Paper Airplane,” made with Campari, but the official Sam Ross recipe is an ounce each of bourbon (43 percent ABV or higher, please), Amaro Nonino, Aperol and fresh lemon juice. The bourbon was the final cast member added to the ensemble, and is, along with the other ingredients, a source of great interpretation. “Ideal as a nightcap, this has become a popular drink for bartenders to tweak, component by component (spirit, liqueur, amaro, citrus), often ending up with a very different final cocktail,” author Kara Newman writes in her 2016 book entirely dedicated to equalpart drinks, Shake. Stir. Sip. “It’s one of my favorite drinks,” she adds. “I order it in cocktail bars all the time, and every time the bartender visibly perks up and says, ‘That’s one of my favorites!’” In Las Vegas, you’ll find variations at Other Mama (Sadako, $12), where it is made with Japanese whiskey and Jelinik Fernet; at The Golden Tiki (Paper Plank, $12), with aged rum and a Pernod rinse; and at Vanguard (Irish Air Force, $10), with Jameson Black Barrel and Bruto Americano.

Trinidad Sour Created by Giuseppe González in 2009 at Clover Club in Brooklyn Labeled “odd,” “frightening” and “weird” by authors and critics, the opaque, crimson Trinidad Sour stars an off-putting 1 ounces of Angostura Aromatic Bitters as its base—a decadent dose at the height of the Great Angostura Shortage of 2009. From there, it’s 1 ounce orgeat, ounce fresh lemon juice and ounce rye whiskey (100-proof preferred). Creator González lost the competition for which he created the drink, not to mention drained three cases of bitters in a week while the owner was away. (“One day, I’m gonna write a book called The Nine Times Julie Reiner Should Have Fired Me!” González says, laughing.) Despite losing his first competition and causing a three-week dearth of Ango at Clover Club, González, a third-generation barman, ultimately walks away a winner, as the drink is now standard around the world as well as at his own bar, Manhattan’s Suffolk Arms. The release of Amaro di Angostura (a sweeter, lower-proof bitter liqueur) has taken some of the pressure off bars; recipes using that, notes González, should probably up the rye and lower the orgeat. The Trinidad Sour graces the menu at Vesper in The Cosmopolitan in both its original form ($16), as well as a riff, the Paradigm Shift ($16), with a split base of Amaro Meletti and Cardamaro, aged cachaça, yellow Chartreuse, citrus and pistachio orgeat, served with a “choose-your-own-adventure” pipette of bitters.








Restaurant 1833 | Monterey






BetterThanEver A star Hennessey rep helps introduce a $39,000 cognac to California—and the world. By Otis Conklin | Photos by Manny Espinoza


scar Schindler used Hennessey as a bribe to save lives during World War II. When Barack Obama was elected 44th president of the United States, it was Hennessey who made the official limitededition bottle to mark the occasion. Bruce Lee drank it when he wasn’t distributing beat downs as Cheng in The Big Boss. For good measure it stars in smash hit “The Humpty Dance” and roughly 2.3 million other hip-hop anthems. But none of these would be the best way to understand and experience it. That was with a tasting that happened earlier this year in Saratoga. Two major reasons account for that magic. Number one, the restaurant that hosted the tasting was Michelin-starred destination Plumed Horse, the epicurean playground of one Peter Armellino. His prowess was in full play, starting with a stunner of a starter: an airy Parmesan-black pepper soufflé designed to be dunked in an incredible Dungeness crab-sea urchin uni fondue. From there it was sublime California white sturgeon with smoked eggplant, unreal roast filet with cauliflower “grenobloise” and burnt onion jus and Valrhona chocolate ganache with white chocolate namelaka, port-soaked currant and cassis foam, all paired with Hennessy cognacs that had even more layers of flavor to explore.



Number two, Hennessey and Dom Perignon Private Client Director Sten Lilja led the guided pairing, piloting a deep dive into the history and spine-tingling complexities of the planet’s biggest and best cognac brand. Lilja came to Hennessey after seven years repping Louis XIV and more than a decade in beverage consulting and brand management, and time spent debuting some of New York City’s hottest clubs, including 1 Oak and Bungalow 8. “I take a lot of pride in my job,” he says. “It’s amazing to expose people to new things, to open their minds and palates to cognac, to different complexities, aromas, to pairing with food and explain how that works—I’ve always been on this quest help people taste with their mouths, not what they see or see other people drinking because it’s cool. I want them to drink and eat from a real place.” As he gave his talk, a striking—and exceedingly rare—bottle of Hennessey stood watch from a nearby table. It represents one of the last cognacs Yann Fillioux, the seventh generation of his family to serve as master blender for the House of Hennessy, will create. That means the eighth generation of the Fillioux family (Yann’s nephew, Renaud Fillioux de Gironde) is set to take on his uncle’s rather epic responsibility. Yann and company celebrate the event with the $39,000 Hennessy 8, a blend of eight carefully selected eauxde-vie. The outside of the bottle is as beautiful as the nectar inside: One of only 250 Baccarat decanters by famed industrial designer Arik Levy, it is an elaborate tower of metal and wood fashioned from barrel staves that looks like a small monument. With Hennessey 8 in mind, Shakers threw two sets of eight questions at Lilja. 40

What is most humbling about working with something so carefully crafted and aged? Knowing that each of the Fillioux Master Blenders—spanning over 250 years and eight generations of savoir fare—are represented in this blend. What would surprise people most about the Fillioux family? Their dedication. Our current cellar master, Yann Fillioux, has been the master blender for Hennessy for over 50 years. How has your role as part of such a time-honored company changed your outlook on life—and luxury? I have a much greater understanding for the history, heritage, and care that goes into creating and maintaining a luxury brand over time. What’s most empowering about improving your palate? Your palate is like any other muscle in your body. The more you concentrate on it the better it works. All it takes is a short moment of focus every time you experience something. What’s hardest for everyday drinkers to understand about something like Hennessy 8? It is the savior fare of Hennessy 8, consisting of a blend that represents over 250 years of Hennessy history and heritage. What’s your favorite obscure fact about Hennessy? Hennessy was the only medicinal cognac prescribed during Prohibition. Greatest aha moment you’ve had while drinking cognac? Creating a tasting method which not only allowed me, but others as well to explore deeper into the vast array of flavors, textures and aromas [that] cognac offers.



Another Shot of

Speed round—of another 8! Very short and simple answers are this idea. What’s your favorite place to drink cognac? Not just after dinner. Favorite toast to give? The toast is the tasting experience. The final words before the celebratory sip are catered around the evening, attending guests, and the host. So it’s constantly changing. Weirdest cocktail craving? I often get a bit too creative with cognac infusions and old-fashioned cognac variations. Life philosophy that has served you best in the spirits industry? There is no reason to speak poorly about another brand or person. You never know who you will end up working for or with in the future. Favorite quote on drinking? “There cannot be good living where there is not good drinking.” Benjamin Franklin. When do you feel most alive on the job? During the experience of taking guests through a tasting. What’s the most under-appreciated aspect about Hennessy? That even though Hennessy is the largest cognac house in the world, each cognac is still carefully crafted by families with generations of expertise. Favorite Hennessy pop culture reference? There are too many to list. Hennessy as maintained if not increased its pop culture presence for over 3 decades. > More at hennessy.com 42


Things to know about one of the world’s strongest brands. Hennessy was Prohibition-proof.

When Prohibition hit America in the early 20s, a man named William Schiefflin sold Hennessy through the drugstores his family owned, categorizing it as medicine. After Schiefflin & Co. evolved into a big-time liquor distributor, Moët Hennessy bought it.

It’s easier to become a PhD than a pro Hennessey taster.

It takes a full decade of training through the Comité de Dégustation (which loosely translates as “committee of taste”), to join the professional palates who analyze each eau-de-vie that goes into Hennessy Cognac.

Climate change may put a damper on the party.

Wine Enthusiast reports climate change may influence which grapes are used to doubledistill from white wine produced with grapes grown in the Cognac Appellation d’Origine Contrôlée (AOC). They quote Pierre Szersnovicz, brand ambassador and spirits consultant for Courvoisier as saying “Due to global warming, harvest is now in early October, and it’s getting earlier and earlier. Sugars are up and alcohol is, too, leading cognac producers to lobby the [the Bureau National Interprofessionnel du Cognac] to explore other grape varieties, such as hybrids.”

Hennessy enjoyed Olympic talent.

Herbert Douglas was one of the first African-American vice presidents in all of corporate America. He got the gig in 1968, the same year Martin Luther King, Jr. was assassinated. He was also tight with one of the best athletes in world history, gold medalist Jesse Owens, who served as a mentor. The book Hennessy: A Toast to the World’s Preeminent Spirit dedicates a chapter to Douglas with “The Godfather of Hennessy’s African American Community.”

Nas is Hennessy’s lead rapper.

With sublime wordplay like “A thug changes, and love changes, and best friends become strangers,” legendary lyricist Nas headlines California Roots Music and Arts Festival in Monterey May 26-28. He also headlines for Hennessey as its official “Wild Rabbit Icon and Brand Ambassador.” Everyone from Notorious B.I.G. to Busta Rhymes has passed the courvoisier through their verse, Nas remains king.

Hennessy isn’t as French as you think.

The founder of Hennessy is an Irish dude; the Hennessey clan name remains strong on the green island. He came to France in the 18th century. Richard Hennessey’s son Jacques started James Hennessy and Company in 1813. His nickname, Jas, appears on the bottle today. >







pronounced (See-a), means six in Scottish Gaelic and it happens to also be emblazoned across the bottles of Carin Luna-Ostaseski, 96-point award winning blended Scotch whiskey that has taken the spirits world by surprise. This unique blend of Speyside, Highland and Islay malt grain whiskies has the accolades that could easily makes this the next best sipping spirit in your drinking repertoire. We had a chance meeting with this lovely young spirits entrepreneur and were intrigue at her unusual journey into the world of blended Scotch whiskey. Deemed the first American woman to ever create a blended Scotch whiskey company, and to be the first woman in history that created that company through a successful crow-funded Kickstarter campaign, we were grateful to have her answer some burning questions on she catapulted her passion for whiskey into a successful product is becoming a sought after brand. How did you become such a whiskey aficionado and what propelled you into creating SIA? This is kind of an embarrassing story, and one I used to hesitate to tell, but I’ve come to realize a lot of people can relate and it’s been inspiring to many so now I share it easily and willingly. SIA came from—of all things—a break-up. I’ve been drinking Scotch whiskey for about 15 years, but it wasn’t until a relationship crashed and burned about 10 years ago, that I REALLY got into whiskey. I was a graphic designer in NYC. My office was next door to a whiskey shop. After my relationship ended, I found myself every week with extra money in my pocket that I was no longer spending on “couplescounseling”, so every Friday, I took my couples-counseling money, go to the shop and buy myself three, four, sometimes five bottles of really nice whiskey. By year’s end, I had almost 300 bottles, and I was cured from the relationship! I started learning all I could about Scotch, and began hosting tasting events with these bottles. Through these events, I learned about different brands, what people liked and why. I was very curious about people who thought Scotch was their “grandfather’s drink” and realized that there was room for a new brand of Scotch, one that was affordable, easy to drink and perfect for cocktails. This was the beginning of SIA Scotch whiskey.


Blending CARIN AFFICONADO San Francisco

By Elaine and Scott Harris Journalist /Sommelier

Photo by Sarah Peet Photography



How do you describe your product to others? SIA is a delicious blend of Speyside, Highland and Islay malt and grain whiskies with flavors of vanilla, caramel, citrus, honey and a hint of smoke. SIA is remarkably smooth. Enjoy neat, on-therocks, or in a variety of cocktail recipes. I’ve been very impressed with the talent of the beverage community here in Las Vegas and the variety and creativity of the cocktails using SIA at places like the New York New York Hotel, Table 10, The Venetian, and Lucky Dragon to name a few. You basically went from a mildly interested Scotch whiskey drinker to a now well-respected entrepreneur as the first American woman to create a blended whiskey company and with no previous business experience in the beverage industry. What was that pivotal-life changing moment or moments that lead you to go from causally imbibing to creating a world-wide brand? While hosting Scotch tasting events, I realized that when I billed the events as such, the people who would attend were people who already knew they liked Scotch. I realized the audience I was going for were people who didn’t know they liked Scotch…yet. My joy was in introducing people to Scotch. I started bringing my tastings to other kinds of events events—everything from fashion shows to space project fundraisers. It was fun to catch people where they didn’t expect to find a Scotch tasting, and inspiring when people said “Oh I don’t drink Scotch” and then watch their smile when they tried this amazing spirit.

“Oh I don’t drink Scotch” and then watch their smile when they tried this amazing spirit. After creating various blends in my kitchen using existing brands, I created a blend that many people at events seemed to enjoy. I realized my calling was to create a new Scotch brand. That proved a challenge, as you said, I was a newcomer to the industry, I had no experience, no connections and no idea on where to begin. I had visited Scotland a few times and read several books about whiskey, so I turned to the end chapters and began contacting one by one, various distilleries, independent bottlers and importers/exporters. I remember very clearly that I had written to 80 people and I received 80 “No” responses - Not interested, we don’t do that sort of thing, etc. I was discouraged, but I persevered. It was the 81st response that I got that was a Yes. A big Yes. It was an importing company (Spirit Imports, Inc.) the same one I use now and that has become my business partner in SIA that said “Yes- we believe in what you are doing, bringing a new brand of Scotch whiskey to a new 48

generation, and we can help guide you through the creation process and bring you the blending houses, manufacturing and distribution connections, and know-how to do so” and they did. I couldn’t ask for a better partner. You managed to be the first crowd funded Scotch whiskey in history through Kickstarter. What was your impetus in using Kickstarter as a funding platform?   Do you think this will motivate more people to become engage in the spirits industry? Absolutely. Kickstarter offers an excellent tool for your friends and family, who have seen your hard work and dedication to something through the years, to help make that dream a reality. I had already contributed to other friend’s projects on Kickstarter so I was familiar with the way it worked. It was in 2012, so the idea of crowdfunding was still relatively new. Today, crowdfunding is very popular and so I share my crowdfunding experience and advice on a weekly basis with other entrepreneurs who write to me, and I’ve event spoken about “How to Crowdfund your Bar Business Idea” at Tales of the Cocktail. With so many awesome beverage industry products, bars, books, and brand concepts, Ibelieve it’s important to give back and share what worked for me and help other’s dreams and passions come to life. SIA was award 96 points from the Ultimate Spirits Challenge, 91 points from Wine Enthusiast Magazine, and Double Gold from the San Francisco World Spirits Competition along with many other accolades. Not bad for your first venture. Can you tell us a key person or persons that helped mentor and guide you with such expertise in branding and marketing your product?

Thank you! It has been very exciting and I realize, it is not usual for a new brand to be so well-received this quickly. I was hesitant to enter these because some have entry fees, and as I was boot-strapping my business from my personal savings, so every penny counts. I’m happy my importer encouraged me to do so as the awards are helpful for consumers who are new to SIA when they see it on a shelf, and also to beverage industry professionals who bring them to new bars, restaurants and markets. Where are you expanding the SIA brand and where do project your business  in five years? Any other products that you may be looking into? SIA is currently distributed in 10 states across the U.S. and across Australia. I hope to have SIA distributed across all 50 states and expand internationally with a 700ml bottle size and to create new expressions.   What advice would you give to someone that may have great beverage product and wants to bring it to the market place? Start with Vegas! Seriously. I wish I had launched my brand here sooner. The level of quality and professionalism from the beverage and mixology community, Chain and Independent stores, our distribution partner, Southern Glazer’s Wine & Spirits and the outstanding Southern Glazer’s Mixology team, is the best I’ve experienced anywhere in the country. How quickly SIA has been embraced as a go-to for outstanding cocktails here has been incredible. And add to all of that…Vegas is so much fun! > More at siascotch.com







Life Lessons

AND INSPIRATION By Lilia Fallgatter | Photos by Manny Espinoza


ife lessons and inspiration can be found in many aspects of what we experience in life. Not just in lessons we learn directly, but those learned from the trials and tribulations of those closest to us; our loved ones. For Sue Gilles, important life lessons came from a cancer diagnosis received in 1985 by her father, Vito (Vic) Caleca, who at only 59 years old was diagnosed with stage 4 Non-Hodgkin’s Lymphoma. Sue lost her father just over 10 years later, in 1995. During that difficult period, Sue was inspired by her father’s unique perspective on his illness. He did not say he was “dying” of cancer, he said he was “living” with cancer. This perspective reflected in his actions. He did not let the cancer diagnosis stand in the way of living life the way he wanted to live it. An avid golfer, he continued to play up until one month before his passing. One of the greatest lessons Sue learned from both her father’s life and illness, was how to live with dignity and grace.


“He did not say he was “dying” of cancer, he said he was “living” with cancer.” SHAKERS > INSPIRING SPIRITS



As a result of her father’s illness, she not only learned life lessons, but in losing him, found inspiration to help others. This year, in honor of her father, Sue is working to raise funds for the Leukemia & Lymphoma Society (LLS) as a participant in the LLS Man & Woman of the Year Campaign, a noted annual fundraiser for LLS to support the LLS mission to fund research, find cures, and ensure access to treatment for blood cancer patients. One of Sue Gilles’ unique fundraising events for this campaign was the Carmel Wine Walk and Dinner. This exclusive event was led by Master Sommelier Fred Dame and Level 3 Sommelier Lia Gilles, ambassador for Vérité wines owned by Jackson Family Wines. A group of twelve began with a side by side tasting of 2006 and 2010 Sparkling Wine at Caraccioli Cellars, hosted by Scott Caraccioli. Next stop was The Cheese Shop, where Kent Torrey hosted a wine and cheese paring like no other, followed by the Cabernet Sauvignon wines of Galante Vineyards, hosted by Jack Galante. The Wine Walk concluded with dinner at Cantinetta Luca, where David Fink (owner), along with Fred Dame and Lia Gilles designed a custom four course menu with premier wines from the Bordeaux region of France compared to the Sonoma Bordeaux shared by Lia Gilles, the 2012 Vérité La Muse. >

More at mwoy.org/pages/svmb/mont17/sgilles.



MIXING IT UP N i g h t c l u b & B a r S h o w | L a s ve g a s




M I XO LO G I ST Los Angeles

NiceGuysFinishFirst The Nice Guy Los Angeles By Christina-Lauren Pollack | Photos by Lindsey Childs


ailing from Boston, and now living in Los Angeles, mixologist Kris Doyle is the man behind the bar at L.A. hotspot The Nice Guy. While he didn’t plan to get into the food-and-beverage industry, he happened to fall into it. Growing up, his sister owned a restaurant, so he spent time working a number of jobs there, starting as a dishwasher. After college, he headed west to California, ending up in Santa Barbara, leading to a short stint as a barback. He quickly learned that he had a passion for creating cocktails and working in hospitality. Whether it was fate or a stroke of luck, he ended up training under notable Los Angeles barman Vincenzo Marianella, who is known as “The Godfather of Cocktails.” Marianella educated him about the art of making “the perfect cocktail” and taught him valuable techniques.




After working in Pasadena at a restaurant for two years, he went on to The Nice Guy, and has been there for three years. Doyle has consistently strived to perfect his craft, spending hours creatively coming up drinks that would entice and delight clients. He’s always believed in “giving 100% effort” and trying to please the customer, “even if they’re having a bad day.” His passion, commitment to excellence, and easy-going attitude lend to his credibility as more than just a nice guy. Run by owners John Terzian, Brian Toll, and Adam Koral of the h.wood.group (which owns several popular venues in Los Angeles including Delilah, Blind Dragon, and Bootsy Bellows), The Nice Guy excels at catering to high-net worth and celebrity clientele, by creating an expansive cocktail & food program, and designing beautifully-appointed, stylish venues. Since hospitality is the main priority for the growth and sustainability of their business, it’s no wonder that Doyle devotes his energy to ensuring that their clients “always have a good time.” Doyle says, “I really like making connections with people and believe hospitality is an art form. I love what I do, because I’m able to talk to interesting people and be creative. Hospitality is about reading the guest; it’s a balance between figuring out what they want and providing great service.” Signature drink of the moment? I really like the A Mo’s Paloma at The Nice Guy. It’s a well-balanced, refreshing, grapefruit-flavored drink that has a little bitterness (which makes it unique). It contains Herradura Reposado Tequila, Campari, Giffard Pamplemousse Liqueur and lemon. Fave current cocktail trend? The way cocktails are being made is different in recent years. I’ve seen airstream vehicles that have cocktails on draft (which are pre-made cocktails, stored in a keg with a CO2). I like to see cocktails coming out perfect, but quick.




Biggest bar behavior pet peeve? My philosophy is about catering to the client’s wants and entertaining them. If someone is having a bad day, I try to turn it around. I don’t take things personally, as my goal is to help our clients have fun. If you can entertain and give them a good time, you make the clients happy and encourage them to come back. I like to get drinks out quickly, to ensure that guests have a good time. It helps us when clients order for their entire group at once. That level of etiquette enables us to get drinks out faster. Fave atypical ingredient? I like to use Amaro, which is an Italian liqueur made with herbs and brut. While it’s not atypical, I think it should be used more often in cocktails, as it’s a top quality ingredient. Preferred home cocktail? I like Scotch on the rocks. It’s slightly sweet, goes down nicely, and is a good cocktail to have with the guys. Best advice to give to an up-and-coming bartender? Work hard, focus on making perfect cocktails, be passionate, and have a sense of perfection about your work. Always treat the guests well, even if they’re having a bad day. While you’re working, give 100 percent of your effort. What’s your favorite movie? That’s like asking someone what their favorite drink is. It depends on the mood, who you’re with, and even the season. > More at theniceguyla.com







Tidbits: theVegasversion Five discoveries from the 2017 Nightclub & Bar Show. By Otis Conklin Say it with me: What happens in Vegas, stays in… But wait. Sometimes the discoveries are too cool to limit to Sin City alone. (Or weird, or inspiring, or thought-provoking, or all of the above.) Case in point: this spring’s Nightclub & Bar Show. Some 30,000 industry professionals attended the Las Vegas Convention Center this spring, and the sheer volume of new products, concepts and technology gave them plenty to check out.


Not everything was terribly newsworthy. Many things were best to gawk at: Note the Alcohol MIST machine that delivers vaporized liquor in latex balloons (put one in your bar or home for a cool $1,099), or the Champagne Gun, which allows buyers to pay nearly $500 for the privilege of wasting $500 Dom Perignon as aggressively as possible. But there were also innovations that will find traction among industry pros in the know. Here goes Shakers’ shortlist of hand-picked discoveries from what felt like a never-ending hike through nightclub stuff:

Happy Pills While contributors to TripAdvisor suggest things like “the restaurant at the back of Bill’s Gamblin’ Hall for steak and eggs” and “a few Advils, a bloody w/ a chaser, and a greasy breakfast” to cure “Vegas hangovers,” the new Waking Up in Vegas has developed an alternative. Its natural inputs include vitamin C, vitamin B1, vitamin B6, potassium, prickly pear and—yes!—white willow bark. Shakers research professionals made sure to test these with an out-till-4am-drinking-andgambling mission, and come morning said pros felt surprisingly fresh. $28/10-pack. More at wakingupinvegas.com/.

Instant Aging Time & Oak of Portland has done the impossible: Developing a barrel that can fit inside a bottle. Sticks of cured American oak laser-cut to create maximum grooves (and resulting) surface area for the wood to add smoothness, color, body and flavor and remove toxins in as little as 24 hours. Shakers tested it on a bottle of silver tequila; after 36 hours the difference between the untouched spirit and the T&O-“aged” tequila was noticeably tastier. $15/two-pack. More at timeandoak.com.

Pretty Lasting GrowlerWerks has introduced gorgeous copper mini barrels or “uKegs” that keep beer-lovers’ tanker of craft beer and fresh for weeks on end. Vacuum insulation, pressurized cap and sleek custommade taps complete the package. uKegs start at $149. More at growlerwerks.com.

Relaxation Situation Cannabinoid Creations has positioned itself as a pioneer in an exploding category with tasteless drops of CBD, the non-stony relative of THC that eases anxiety and soothes bodily aches and pains (see story, p. XX). They do fun candies, chocolates, sodas and tinctures too. $28/four-pack hemp sodas; CBD syrups start at $30. $28/four-pack hemp sodas; CBD syrups start at $30. More at cannabinoidcreations.com. SHAKERS > INSPIRING SPIRITS


LOCATION Oakville - Miner Wines

Oakville Straight A’s A love of solar power and good grapes makes for a breakthrough Napa wine label. By Ashleigh Corallo-Hutchison 68


prawling across the valley floor in the heart of the Napa Valley, between the Vaca and Mayacamas mountain ranges, is truly one of Napa’s gems is Oakville, California.

Declared a sub-appellation of the Napa Valley in 1993 and an ode to Cabernet Sauvignon, the history is short, as is the history of award winning producers in the Valley. With only 50 wineries operating in this area—Screaming Eagle, Harlan Estate, Plumpjack and Silver Oak to name a few—these wines fetch international attention and competitive price tags. The ever famous To Kalon vineyard is planted here, producing the most sought-after Cabernet Sauvignon off the vine in the valley. The Miner Family Winery is located in the heart of Cabernet Country, boasting their flagship wines, Estate Oakville Cabernet Sauvignon and The Oracle. Miner Family began with a dream to create and share award winning Cabernet Sauvignon and Bordeaux varietal wines from one of the best terroirs in Napa Valley. It’s a love story really, as is all wine worth drinking. In 1993, Proprietor Dave Miner left his career in the software business to accept a role as president of the Oakville Ranch Vineyards, owned by his late uncle Robert Miner. The debut vintage of Miner Family came in 1996 after the purchase of the winery from his family. Winemaker Gary Brookman joined Miner Family in 1997 after leaving Joseph Phelps where he started his career in 1980. Sixteen years later, Gary can still be found in the cellar creating each new vintage. Dave Miner, when not spending time with his two daughters, is furthering his passion with wine and music. During his college years in San Diego, Dave sought out rare guitars—and wines—worthy of collecting. In 2003, Dave commissioned Master Luthier Robert Benedetto to handcraft a custom guitar. The handcarved archtop was stained using Miner Cabernet Sauvignon and features the Miner wings with a grapevine inlay motif in abalone and mother-of-pearl. It’s now known as the original Vinodetto. In 2006, Dave began investing in Benedetto’sa flagship store front and workshop in Savannah, Georgia. Dave also sits on the Benedetto Board of Directors and created a line of Cabernet Sauvignon called Miner Benedetto Signature Series Cabernet Sauvignon. Located just off the Silverado Trail, the Miner Family Winery is a familiar icon tucked into the Eastern slope of the Vaca mountain range. The winery boasts impressive solar panels and runs at 100 percent off these grids. Another sign sunny times lay ahead for a pioneering label. >

Motre at minerwines.com SHAKERS > INSPIRING SPIRITS







V E G A S ,






Photo by Manny Espinoza




with Heidi Licata

Tequila & Mango Salad with Grilled Shrimp Spring has sprung and one of my favorite dishes to make is my tequila grilled shrimp salad. This dish is a canvas of color on your plate that is filled with aromatic fresh ingredients which will make your taste buds do the tango. A hint of El Jefe Tequila Reposado to top off this impressive dish. Serve as an appetizer or family style, its sure to be a hit. Enjoy!

Ingredients: Step 1 Dressing • • • • • • • •

1/8 cup El Jefe Teguila, extra shot on side for sipping 1/4 cup olive oil 2-3 tablespoons honey 3-4 fresh lime, juiced 2-3 tablespoon fresh cilantro, chopped 1-2 teaspoon fresh jalapeno, seeded and cut fine Fresh ground black pepper, to taste Double dressing if desired

Directions: • Mix all ingredients in a Maison jar, shake until honey is dissolved • Take a 1/4 of the dressing and set aside in a bowl • Refrigerate remaining dressing until ready to use on salad

Ingredients: Step 3 Grilled Shrimp • 30-40 large shrimp, cleaned and deveined • 4- wooden skewers (soak wooden skewer in water if skewering shrimp and grilling on grill) • Lime cut in small quarters for garnish on skewers Directions: In a medium bowl toss shrimp with the saved dressing, Put shrimp on wooden skewer or grill shrimp individually easiest to skewer shrimp after they are cooked. • Heat grill pan, spray with non stick spray • When grill pan ready on medium high heat • Grill each side approximately 1-2 minutes, until shrimp are opaque in color with grill marks, pull off and set aside.

Ingredients: Step 2 Mango Salad • 1 Large avocado, diced into 1/4 inch • 1 Large mango, diced into 1/4 inch • 1 cup tomato, diced 1/4 inch • 1/2 bunch cilantro, chopped • 1/8 cup shallots, finely diced • Remainder of Jalapeno, seeded, finely cut • Fresh cracked black pepper, to taste

Assembling Dish:


For More Recipes DeliciousandSimple.net

Place all ingredients in a bowl and mix all together Add dressing 1/2 hour prior to serving, cover with plastic wrap and refrigerate

Serve family style on a large platter or individual serving vessels. Skewer two shrimp and piece of lime place on wooden skewer for garnish set aside. When serving in individual serving dish divide salad and remaining shrimp equally then top with shrimp and lime skewer. Makes 4 servings








Super Fly, AtoZ Flying Leap’s tiny breakthrough production helps put Arizona on the map.


By Alicia Cuadra-Cutler

ush vineyards are not the first thought that comes to mind for most when thinking of Arizona, but that is just what many parts are becoming. The Arizona wine-growing areas are a combination of arid deserts and high elevation mountains, and the state is fast emerging on the radar of aficionados around the country.

The history of viticulture in the area—similar to many in the surrounding states—traces its roots back to Spanish missionaries in the 16th century. Today we see a variety of grapes and wines emerging from Arizona, with a combination of Spanish varietals, somewhat obscure Bordeaux wines, and both red and white Rhones. Flying Leap Vineyards, a winery located about 45 minutes south of Tucson, produces a combination of red and white wines. Some of the most popular wines they produce being varietals not seen widely produced on their own in California such as Tannat and Petit Verdot. Their 2014 Spanish Fly blend is a 50/50 mix of Grenache and Graciano, aged in French oak barriques for 12 months. Both grapes in the blend are native to Spain, Grenache being widely planted around the world, and Granciano rarely seen outside of Spain. Flying Leap grows a mere half acre parcel of Graciano in southeastern Arizona, where it brings intense yields in the warm, dry microclimate and calcareous rocky soils, producing combination of Intense dark ripe and tart fruits on the nose, black and red cherry with mulberry and spiced plum on the palate. Notes of dried orange peel, dark chocolate and black pepper, this wine would pair wonderfully with hard cheeses such as Manchego. >

More at flyingleapvineyards.com SHAKERS > INSPIRING SPIRITS



The 10th Annual Pebble Beach Food & Wine taem, pulled out all the stops in this four day event featuring 100 chefs, 250 wineries, 50 exhibitions and tastings, not to mention the 8 tons of food. Here are a few photos highlighting this years epic event!

Photo credit Marc Fiorito | Gamma Nine




Photo credit Manny Espinoza Photo credit Patrick Tragenza



Photo credit Manny Espinoza 82

credit Manny Espinoza SHAKERS Photo > INSPIRING SPIRITS 83




C O M PA N Y P R O F I L E Michigan

Relax, It’s BIG Business Cannabinoid Creations helps pioneer the non-THC marijuana extract CBD in drinks. By Stuart Thornton | Photos courtesy of Cannabis Creations


he 2017 Nightclub & Bar Show in Las Vegas unleashed booths promoting adult toys like customized beer pong tables and confetti bazooka cannons to rapt and rave reactions from hospitality industry professionals. But one of the most popular booths in the Las Vegas Convention Center was publicizing something that drew more enthusiasm than the more fiery showcases: tasty hemp sodas containing cannabinoids, or CBD, a legal compound cousin of THC that studies have shown deliver medicinal benefits. The sodas poured by Cannabinoid Creations at the Nightclub & Bar Show included Cartoon Cereal Crunch, which somehow duplicates the taste of a sugary cereal drenched in milk, and High Tide HoneyDew Melon, which enjoys a refreshing, lightly fruity taste that works well in vodka cocktails. Michigan-based Cannabinoid Creations was founded and remains owned by Scott Leshman, a leader in the CBD industry and the first to market a hemp soda for national distribution. Leshman’s desire to create CBD products was spurred by his own debilitating injury. In 2006, Leshman, a former Division 1 soccer player at Western Michigan University, cleared his throat, which miraculously ruptured a disc in his back and caused painful sciatic issues. For months, Leshman was prescribed 7,500 milligrams of Vicodin a day. “I wasn’t happy being on them,” he says of the pills. “They really didn’t provide me any relief at all.” After seven months of pain and pills, Leshman smoked a bowl of marijuana and discovered immediate relief.




“How can I put all of this into a pill and make it like Advil?” he asked himself. “So you are not in left field—and still remember the conversation we’re having without the pain—that is really what led me on the path to cannabinoid therapeutics.” CBDs are unlike cannabis in that they do not give users a high. Rather, proponents of CBDs maintain that the compound helps with pain management, while counteracting anxiety and inflammation. At this time, there have been few scientific clinical studies to back these claims. Leshman has all the evidence he needs given the discovery of CBDs changed his life. “I never took any opioids ever again,” he says. In 2014, Leshman launched Cannabinoid Creations. The company receives hemp extractions from Europe and then infuses it into their products, including the popular sodas and hard candies, chocolates and vape products. New items at the Nightclub & Bar Show included a CBD simple syrup and a hemp-infused bottled water. Leshman notes that consumers may feel mellowed out by his products, but never high. “It’s actually the anti-high,” he says of CBDs. “For people who took too much THC or too much of an edible, you actually take CBD, and it brings you back level—kind of like a teeter totter.” For the uninitiated, he offers some guidance. “The easiest way to describe having CBDs is like taking prescription relaxers [without the addictive side effects],” Leshman says. “It is going to be chill.” CBDs are also said to have a special benefit that may appeal to those who enjoy imbibing cocktails and craft beers. “It helps people with hangovers,” Leshman says. “If you have a hangover or if you have it [CBDs] while you are drinking, you are going to end up feeling better the following day.” Having had to use CBDs to remedy his own pain, Leshman provides his company’s own quality control. “I am a patient first and foremost, so if it doesn’t work for me,” he says, “and I would never put my name on it or put it on the market.” >

More at cannabinoidcreations.com. 88




See more at ddw.com

Without a story, it’s just a sandwich. Great brands tell stories. It's what gives a brand soul and makes us believers. Just ask the Teplitzky brothers. They launched a new casual dining concept called Boardwalk Sub Shops in Monterey, California based on their early days growing up on the Jersey Shore. The design team at DDW helped bring their brand story to life. We crafted a custom logo system for all of their brand touchpoints — from the website, to the signage, to the sandwich wrapper. The result: an East-Coast-meets-West-Coast original that’s become the go-to place for Monterey foodies. For more information on how DDW can help grow your brand, call Mike Goefft at 415.722.3586, email at mgoefft@ddw.com, or stop by our office in Sausalito, California.




FOUR OF A KIND, UNIQUELY DIFFERENT. Introducing the full line of Pendleton® Whisky products. From the uncommonly smooth taste and rich, complex flavor of our original Pendleton Whisky, to the new ultra-premium Directors’ Reserve, a whisky aged for 20-years in American oak barrels, the 90-proof Pendleton Midnight, with notes of leather and warm spices and the rich notes of tobacco, charred oak and butterscotch with a spicy rye kick offered by Pendleton 1910, we’re sure to have a whisky that suits your taste. To learn more about our products, visit us at PendletonWhisky.com.

©2017 Hood River Distillers, Inc., Hood River, OR USA Stay in control.® Pendleton®, Pendleton Directors’ Reserve, Pendleton® Midnight Blended Canadian Whisky and Pendleton 1910 Canadian Rye Whisky, 40%–45% ALC./VOL. The Bucking Horse Logo and Let’er Buck are registered trademarks of the Pendleton Round‐Up Association Round Association. PENDLETON is a registered trademark of Pendleton Woolen Mills.

Profile for Shakers Magazine

Shakers Mag Spring 2017  

To stir curiosity around a booming industry and the personalities that make it shake.

Shakers Mag Spring 2017  

To stir curiosity around a booming industry and the personalities that make it shake.


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