Behind the Bar At Plug Ugly's

Mark Walker, bartender extraordinaire at Plug Ugly's Publick House in Baltimore, still remembers the first time he ever poured drinks professionally. It was on a particularly busy night at Charm City's fabled Hammerjack's, and The Alarm was rocking out on stage.  "Yeah, my first training shift was a sold-out concert," he recalled, during a recent interview with the Beverage Journal.  "There was probably around 2,000 people there.  My boss looked at me and she said, 'Well, Mark ... sink or swim!'  I guess I swam."

Walker has been doing more swimming than sinking ever since.  A lot more.  Last year, in fact, he was named one of Baltimore's 10 Best Bartenders by the Baltimore Sun.  With well over two decades of experience, Walker got his current gig at the popular O'Donnell Street restaurant and watering hole because of his longtime friendship with co-owner Tommy Welsch.  "He's a really good friend of mine," Walker said, "and I actually waited for him to open this place up for two years while I was working elsewhere.  As soon as he opened the doors, though, I started working for him."

You don't come across a lot of people in the beer business who also have a PhD in Molecular Biology and Biochemistry.  Meet Stephen Demczuk, co-founder of Baltimore-based RavenBeer.  The Dundalk native was doing post-graduate work at the University of Geneva in Switzerland when he fell in love with beer.  "I had what I call a few 'near-religious experiences' with beer," he stated, during a recent interview with the Beverage Journal.

Beer became a professional side passion of his.  When he wasn't in a lab, he was traveling Europe, visiting different breweries, and writing about his experiences for such publications as American Brewer.  He eventually "dropped out of science" to pursue a career in beer full-time.  

His first success was launching Beer Around the World, the first European beer of the month club.  "I started packaging and shipping beer off from small breweries around the world," he recalled, "up to 15 countries we shipped to in Europe.  I would bring the beers in and pay the fees and tax.  Once you pay the tax, you can do with the beer what you want over there.  There is no three-tier system.  You can box it, sell it, distribute it, take it to your restaurant, whatever you want."

Hometown Boy, Joshua "Josh" Shores, Makes Good ... 

Some people never really leave their hometown.  But when your hometown is Ocean City, Md., and you are the owner of the Ocean City Brewing & Distilling Company, staying put has been a most rewarding life choice.  Meet Joshua "Josh" Shores Sr., a man who had run a successful Internet sales business for a number of years who wanted to be a name in his hometown.  What he really wanted to do was bring a craft brewery to the beach.  He recalled during a recent interview with the Beverage Journal, "I know it sounds crazy, but I just closed up shop one day and said, 'I want to open a brewery!'" 

He got that chance in 2013 when he learned that the old Adkins building on 56th Street was available.  At that location, he founded the Ocean City Brewing Company, which has thrived and grown into a large-scale brewery, bar, and restaurant that has at least two dozen craft beers on tap at any given time.

Bringing the Spirit and Spirits of Louisiana to Maryland and the District

When I was a little boy, to make me laugh, my grandma would spontaneously break into her rendition of Hank Williams' classic country song "Jambalaya (On the Bayou)."  You know the lyrics: "Goodbye Joe. Me gotta go. Me oh my oh.  . . . Son of a gun, we'll have big fun, on the Bayou!"  Granny was a drinking woman, and I wish she was here with me now to sample some fine Bayou Rum.

Louisiana Spirits debuted its four variations of the product in Maryland back in May, and they've been hot sellers statewide ever since.  Founded in 2011, the company follows an authentic "sugar house" recipe in gathering raw, unrefined cane sugar and molasses from M.A. Patout & Sons Enterprise Factory in Patoutville, La.  Bayou Silver is the company's original, copper pot-distilled base rum.  "It's a lot different from most white rums on the market," said Louisiana Spirits President Trey Litel, during a recent interview with the Beverage Journal.  "It's colorless; clear; and has an almost grassy, fruity sort of aroma.  It also has a wonderful flavor and after taste and is great for sipping on ice, or with cranberry juice, or lemonade."

If you operate a restaurant that has a full-service bar, you really can't ask for a better bartender than Isaac Martinez.  He's the man behind the taps at the very popular, always bustling Hank's Oyster Bar in Washington, D.C.  When asked during a recent interview with the Beverage Journal what his overall work philosophy is, Martinez had this to say: "I am interested in learning more and more so I can become better.  I want to know everything!  When people come in and say, 'Can you make this drink?' I always want to be able to say, 'Yes, I know how to make that drink.'"

Martinez came to the United States from Mexico in 2001 and has never gone back.  His English is not the best.  This reporter had to ask him to repeat a few answers during our chat and had to rewind the tape more than a few times while transcribing.  But, clearly, the force of his personality is what has his customers coming back to him again and again.  And the fact that he makes one of the town's best Old Fashioneds!  He remarked, "I really like it when people say to me, 'Oh, you work HARD! I like how you work!' I am motivated by this as much as when people say, 'I like this drink you just made me.'  When you work at a bar, you have to have a lot of energy.  You have to be in shape."

He continued, "I've always worked in restaurants and bars.  I've worked as a barback and as a bartender.  Right from the start, I really liked the job and the business. I enjoyed mixing drinks, and I still like coming up with something new for the customers."

If there was a Mount Rushmore dedicated to the Maryland beverage business, surely Robert "Bob" J. Footlick would be one of the faces chiseled on it.  The president of Bond Distributing Co. Footlick died of cancer on June 15 at his Pikesville, Md., home.  Footlick went to work as a beer salesman in the mid-1960s for his future father-in-law, Edward Borow, who had established Bond Distributing Co. at Bond and Thames streets in Baltimore's Fells Point years earlier. After the death of his father-in-law in 1979, Footlick became president of the company and remained in that position until his recent passing.

It was a calling that almost didn't happen, though, as Footlick's first love was the legal system.  He had every intention of becoming an attorney, having earned his law degree from George Washington University Law School where he majored in labor relations. His daughter, Leslie Footlick Schaller, stated, "When he graduated law school, my grandfather looked at him and very astutely said, 'Why in the world would you want to be an attorney when you could be in the beer business?!'"  

Fortunately, her dad agreed, and the rest is local suds history. And like so many in the business today, Schaller owes a big debt to her father and mentor.  Today, she herself serves as Bond Distributing's Director of Media and Marketing.  She stated, "His big concern was creating a company culture where employees were passionate about the business, but also felt excited about getting up and going to work every day and secure in their roles and responsibilities.  Many of our employees are multi-generational.  We have lots of different generations of family members -- fathers and sons, husbands and wives, siblings.  We're very proud to be a 21st century version of a family business that has, over the course of time, also grown to be a $100 million company."

Increasing the Diversity of Drink Choices

Maryland is definitely a diverse state.  The population is diverse, the geography is diverse, and the drinking preferences are most definitely diverse. The Hagerstown-based National Beverage Brokers (NBB) knows this and seeks to cater to that diversity. For a company that specializes in finding boutique to mid-sized importers, producers, and distributors seeking access to both the Maryland and Washington, D.C. beverage markets, that means representing everyone from the small Bordeleau Winery in Eden, Md., on the Eastern Shore to France's Original Gangster XO Brandy, which is fronted by rapper/"Law & Order SVU" star Ice-T.

At NBB's helm is owner Alan Emery, who has been in the sales business for nearly 10 years.  "Our company is a group of salespeople -- eight of us total -- who represent several small distributors," he stated, during a recent interview with the Beverage Journal.  "The concept behind this is a salesperson has a difficult time working for a small company.  There is just not enough product to sell usually.  What we've done is gotten some small companies together and we represent them in the state of Maryland and in D.C., as well.  We also help them find new products that we think will work well."

...Has Found a Home at Paul's Homewood Café.   

Annapolis certainly has its institutions that have been around for decades.  The U.S. Naval Academy.  The Maryland State House.  St. Anne's Church.  And Frank Cheplowitz.  Wait ... who?  Those who know the state capital's wining and dining scene know who.  Cheplowitz has been a professional waiter there for nearly four decades.  One of his first gigs was at the old Harbor House restaurant in the City Dock area. That was followed by a nearly 27-year stint at the Maryland Inn, where he did everything from serve guests to manage staff to order the wine.

He made the switch to Paul's Homewood Cafe nine years ago and has served as its head waiter ever since.  The key to his longevity?  "I still love learning about the business!" he exclaimed, during a recent interview with the Beverage Journal.  "I love learning about food, about drinks, and about myself.  It's really never too late to learn things.  I also don't stress out about things as much as I did even just a couple of years ago."

How Glendalough Is Preserving Ireland's Whiskey Heritage.   

Donal O'Gallachoir was one of five friends who found that they had a shared passion.  No, not for sports or automobiles or a particular brand of music.  What brought them together was a quest to revive the heritage of craft distilling in their home country of Ireland.  

As late as the 19th century, there were more than 200 licensed distilleries in Ireland in addition to countless unlicensed ones.  Until recently, that dropped to a small handful.  But the five friends' Glendalough Distillery is now looking to be a part of a true revival.  Named after one of the most beautiful valleys in all of Ireland, Glendalough Distillery is looking to make a name for itself abroad, but especially here in the States. Initially, the founders started with poitin, the first-ever spirit distilled.  Since then, they have moved on to whiskeys (the Glendalough Single Grain Double Barrel has become an especially hot seller), Irish Single Malts and four wild botanical gins for each season.  

Looks to Be a Horse of a Different Color...

The first thing I noticed when I went to crack open my first bottle of Golia Vodka, the latest hot import from Asia, is the majestic label featuring a winged horse.  While I am quite certain the owners of American Pharoah poured more than their fair share of vodka and other spirits upon winning the Triple Crown recently, I was a little iffy as to what a similarly legendary beast had to do with vodka.  So, I went to the source, Golia Vodka Chairman David Solomon.

"It's a Pegagus to Americans, but called a Wind Horse in Mongolia," he stated.  "In Mongolian folklore, the Wind Horse is conjured up by shamans to take the spirit on its journey to Heaven.  So, what we want people to think of when they are drinking Golia is that they are ascending to Heaven.  You'll see that we also incorporated the Mongolian sun, mountains, the water, and the wheat into our version of this Wind Horse."

...and a Blue Chair Bay Rum:  

On country superstar Kenny Chesney's current U.S. tour, fans can walk through the singer's American Kids bus.  Inside, there are displays that tell the story of the singer's music; his lifestyle; and, most importantly to Beverage Journal readers, his line of flavored Blue Chair Bay Rums imported and bottled by Chesney's Fishbowl Spirits LLC.  "There is an opportunity to taste, as well," said Fishbowl Spirits President David Farmer.  "So fans can come to understand what these rums are all about."

First and foremost, what Blue Chair Bay Rums are about is lifestyle.  Chesney is selling an island vibe that comes through in many of his most popular tunes.  Created at a small distillery in Barbados and launched in April 2013, there were the three initial selections: Blue Chair Bay White Rum, Blue Chair Bay Coconut Rum, and Blue Chair Bay Coconut Spiced Rum.  Before long, Blue Chair Bay Banana Rum came along and was also a hit.  In June, the company is launching Blue Chair Bay Vanilla Rum and Blue Chair Bay Banana Cream Rum.  

...Connecting With Wounded Veterans:   

It's perfectly fine to buy one's self a drink because you just want to feel good.  Well, if you buy 360 Vodka's latest limited edition bottle, you will more than feel good.  You'll be doing your patriotic duty!  AND, as always, buying 360 Vodka also means you are doing right by the environment as each bottle is made with 85 percent recycled glass, 100 percent recycled paper for the labeling, and the distillery where it was made has its own water treatment plant.

But back to the patriotism part.  The limited edition, 1.75-liter package hit shelves in April, and $1 from each bottle sold is being donated to the Connected Warrior Foundation.  The Annapolis-based organization provides tablet computers and other services to injured soldiers so they can stay connected with their families, friends, and the world when in the hospital or in a rehabilitation program.  A tax-exempt 501(c)3 organization, the Connected Warrior Foundation was founded in 2012.  The group has delivered everything from Kindle devices to Nexus tablets to wounded veterans during their stays at such facilities as Walter Reed National Military Medical Center, the San Antonio Military Medical Center, and Balboa Naval Hospital.  Connected Warrior serves veterans -- whether newly-injured or on the path of recovery over an extended period of time -- who have suffered physical and/or emotional invisible wounds (PTSD) that were received during the course of combat on behalf of the United States.

Guilds come in all shapes and sizes these days, and they have varying missions.  The Screen Actors Guild, for instance, represents the interests of thespians worldwide who appear on the big and small screens.  The Newspaper Guild is a labor union for journalists and other employees of newspapers and currently boasts more than 30,000 members across North America.  The much smaller Lollipop Guild, meanwhile, is tasked with doling out sweet treats as a form of welcome to visitors of the magical Land of Oz's Munchkinland precinct.

The recently formed Maryland Distillers Guild is looking to be all those things -- an industry representative, a de facto labor union, and a welcome wagon -- and more for those artisanal distillers statewide who craft whiskeys, rums, vodkas, and other spirits. Boutique whiskeys and other spirits are surging in popularity with consumers both in Maryland and across the country. Unlike wines whose quality and character are shaped by such things as climate and soil type, spirits can be distilled anywhere with raw materials like barley or sugar to be shipped in if need be.

The distribution model now in place in Maryland basically allows a distiller to sell a limited amount directly to the customer -- three bottles per person each visit.  In addition, distillers can go to distributors to retail their products or apply for a wholesaler’s license themselves.  Of course, each distiller needs state and federal permits. One person who has navigated this process and wants to help others do so is Guild President Jaime Windon, who is also co-owner, along with Ben Lyon, of Lyon Distilling in St. Michaels.

One of country superstar Kenny Chesney's biggest hits was "When the Sun Goes Down."  Well, in the beverage biz, the sun has definitely not gone down on Billy Reilly yet.  He's the new Maryland-D.C.-Virginia Territory Manager for Fishbowl Spirits LLC, an independent spirits company wholly owned by Chesney.  Their signature product is Blue Chair Bay Rum.

Reilly believes he's the man to bring this premium-blended spirit, distilled in Barbados and inspired by the singer's relaxed island life, to market in our region.  After all, he was the owner and commissioner of the Fastest Bartender Contest for many years, putting on exciting competition shows all over the Maryland-D.C. area.  He sold that business to some members of his staff.  "It has stayed in the hands of the people who have actually run it, and I am really happy for them," he said proudly, during a recent interview with the Beverage Journal.

Reilly also operated a small consulting firm which specialized in "out of the box" marketing.  His clients included a number of bars, restaurants, and small businesses.  "I was never far from the business," he remarked.  "I heard about this job opening.  I immediately inquired online, and I made the most of my interview opportunity and landed the position."

Most people who I interview for this column have come to the bar business with similar stories.  "I started bartending in college and fell in love with it" or "My dad owned a tavern, so I grew up in the business."  That's not the case with Babak Pakravan, head bartender at Penn Commons in D.C.  A first-generation Iranian-American, his family's travels took him back to Iran where he had to eventually be smuggled out in 1983.  He tried university life, but dropped out to join the United States Marine Corps. from 1985 to 1989.  After those four years, he went back to college before becoming an officer in the U.S. Army.

He didn't get his start in hospitality until 1995, working various taverns and restaurants in Chicago.  A year later, he moved to the District of Columbia and continued his service in our sector.  "I was on the periphery early on," he recalled.  "I was a dishwasher.  I became a barback.  I worked security.  I worked at Timberlake's for 13 years.  When Timberlake's closed, I came over to Passion Food Hospitality, the group I'm with now."

He initially started working at 10 Penh, a Pan-Asian restaurant, then went to Saba.  He was the bar manager there until it closed, which brought him to Penn Commons, the newest restaurant in the company.  Pakravan believes he has found a home.

When this journalist suggested to Joe Gold that he was a "beer nerd," the Sales Manager at Heavy Seas Beer in Halethorpe chuckled and replied, "Yeah, I guess I am."  Then, he thought for a moment and proudly declared, "Actually, I'm more of a 'beer explorer.'  I go on beer hunts.  What I do is I keep a beer journal, and I travel the globe looking for fun things to visit beer-wise -- taverns, brewpubs, historic sites.  I tend to plan my trips around beer.  For instance, when I'm on the road for work, I'll do some research as to what's happening that weekend with beer.  If there's a festival or some sort of pub I've never heard of, I'll stay over the weekend just to check it out."

Sorry, Joe.  That pretty much qualifies you for "beer nerdom."  Not that there's anything wrong with that!  After all, how many people get to turn their life's passion into a full-time job.  Gold earned his first paycheck in the brewing business in 1986, working for Young & Co.'s Brewery in London.  His younger days as a lacrosse player had moved him from Baltimore to England three years earlier.  When it came time to get a job, the beverage business there beckoned.

"So much has changed from when I first got involved," he stated.  "I used to walk into taverns in the '80s and say, 'I have this phenomenal beer. It's fantastic. We just came out with it.' And the buyer would say, 'I've never heard of it, and nobody's ever asked for it. Get out of here!' I go in today and tell the buyer, 'Hey, we came up with this new batch of beer. It's fresh off the line.' And the buyer says to me, 'I've never heard of it, and nobody's ever asked for it. I'll take three kegs!' It's the weirdest professional shift I've ever lived through!"

You've heard that Secret deodorant is strong enough for a man, but made for a woman? Well, after that woman freshens up her underarms and heads out for an evening on the town, Vanessa Braxton hopes she'll be drinking Black Momma Vodka.  Braxton is CEO and President of the new label, which launched in 2013 as a division of B4MC Group Inc.  On the homepage of her website, she describes Black Momma as "made by a woman for women and still strong enough for any man ... OKAAAY!"

Yes, indeed.  This vodka comes with some sass and five different variations.  There is the popular Straight Vodka, which is filtered from corn through crushed diamond lava rocks; along with a Sour Sop Tea Vodka; a Chai Tea flavor; a Green Tea infusion; a Pomegranate Tea infusion; and, finally, a Peach Tea variation. Braxton stated, during a recent Beverage Journal interview "Women are different, and I wanted to make something that is for us and by us.  It's a male-dominated industry, and that's fine.  I love men!  But our palettes are very different.  I'm a tea drinker, and I always have been.  At the same time, I love vodka.  This is THE product!"

All of the Black Mommas are five times distilled and five times filtered, giving the finished product a clean finish and a most pleasing taste.  "A lot of people think that vodkas all taste the same, but they don't!" Braxton noted.  "We don't add any sugar, there aren't any chemicals, it's all-natural. So, you get that natural sweetness.  I suffer from headaches.  Our process is such that it minimizes headaches that sometimes comes from drinking vodka.  Also, the corn base helps it to be naturally gluten-free."

Movie fans are definitely looking forward to Harrison Ford, Mark Hamill, and Carrie Fisher reprising their "Star Wars" roles after 32 years when "The Force Awakens" hits theaters this coming December. And just this past week, Sylvester Stallone took to social media to confirm that he would not only be playing Rocky Balboa again, but also John Rambo in a sequel to be subtitled "Last Blood."

Well, the local beverage business has a similar tale of longtime heroes returning to action to tangle with today's young guns. They are Emery Coccia and Larry Brookman. The former has never left. He has been running his Maryland-based independent brokerage, Active Marketing and Sales LLC, since 2005. Overall, he has been active in the beer, wine, and spirits industry since 1971. Brookman, meanwhile, was basically retired after career stints at several companies, the last being Constellation Brands where he was a part of their Spirits Division for 10 years. But late last year, he bought into Active Marketing, and now the two are full partners.

Brookman stated, "God willing, if we stay healthy, Emery and I can do this for at least the next 10 years or however long we want. We're a lot alike. We do business in much the same way, and we know a lot of the same people. His and my goals are very similar. It's not all about the money, especially at our point in the business. We can still make a difference. Emery and I have cloned ourselves. We've duplicated. If both of us are working effectively, we should be able to cover a LOT more territory and build a LOT of brands!"

The hardest skill to teach a new bartender is how to bite your tongue.  I can teach you how to stir, I can teach you how to shake, and I can teach you drink recipes.  But there are customers who are, by their nature, just plain difficult.  You could make them the perfect drink based off of what they said, and it's just not going to be good enough."

So laments Trevor Frye, Beverage Director for the Jack Rose Dining Saloon in Washington, D.C.  But that's about the only lament Frye has these days.  According to him, he is in his dream job.  "I'm one of the lucky people," he stated, during a recent interview with the Beverage Journal.  "I actually feel happy when I'm going to work."

The next Maryland General Assembly Session is scheduled to convene in January, and it will be one marked by change.  Big change, in fact, as a very large turnover of elected officials is about to happen.  Yes, indeed, Annapolis is getting an influx of new faces, not the least of which is Governor-elect Larry Hogan.  The Republican defeated Anthony Brown back in November, running on a platform in which he promised a new era of hope and bipartisanship in the Old Line State.

Beverage industry interests are hoping also for a new era of cooperation and recognition of their contributions to Maryland.  The Maryland State Licensed Beverage Association (MSLBA) is poised to be especially active in tugging the ears of Hogan and others.  In a recent interview with the Beverage Journal, attorney and MSLBA lobbyist Steve Wise acknowledged, "There is going to be a 'settling in' period.  We have a lot of new legislators.  We have a new governor, and there will definitely be some turnover on the various committees that we deal with.  The first thing we'll be doing is assessing all of that."

People tell me all of the time that I have a great job, writing about beer, wine, and spirits for the Beverage Journal each month.  No argument there.  But do you know who has a REALLY great job?  Tim Herlihy, the National Brand Ambassador for Tullamore D.E.W. Irish whiskey.  And he knows it.

“I am in the very lucky position that I get to travel from coast to coast, city to city, and always with a bottle of Tullamore D.E.W. in my hand,” he stated, during a recent interview with the Beverage Journal.  “It’s a nice way to travel, by the way! I’ve been lucky enough to go to 27 states and [Washington, D.C.] in my three years in this role, and I’m still absolutely baffled that I’m fortunate enough to get paid to enjoy my favorite Irish whiskey. My role is basically to introduce and re-introduce people to our liquids.  So, I host a lot of different tasting events. Unfortunately, although I am an ‘ambassador,’ that doesn’t mean I have any diplomatic immunity.  So, I have to behave!”

Pretzels and beer are an unbeatable combination.  So, too, are whiskey and rye.  And certainly wine and cheese.  Just before Thanksgiving, another unbeatable combo hit the Maryland-Washington, D.C. market in the form of Marcus Notaro of Stag's Leap Wine Cellars and our own Fran "Pineapple" Schmitz.  Schmitz ushered Notaro around to several major accounts to press the flesh and talk up the Stag's Leap label.

"Every time I've come to the market," stated Notaro, during an interview with the Beverage Journal, "I've had the privilege of working with Mr. Pineapple. He has never failed to deliver me to some world-class establishments. When I have done wine dinners here, the folks who attend are very passionate wine consumers. They are very knowledgeable, and they travel. People in the D.C.-Maryland area not only know about Napa Valley wines, but wines from around the world.  There's also a surprising number of our wine club members here.  So for me to be out in their market and to be able to tie them back closer to our winery is pretty special."

Lucien Smith didn't come to Annapolis in 2003 to be a bartender. He came because he was accepted into the U.S. Naval Academy. But a sailor's life was not for him. He ended up voluntarily resigning from the Academy to pursue other interests. But there was something about Maryland's capital city that kept this former Californian around. He took a job as a catering bartender in Timonium, then found work right back in Annapolis as a bar-back at the Castle Bay Irish Pub on Main Street. By then, he was hooked on the biz!

In 2007, he was hired at Osteria 177 to be their service bartender. He's been there ever since. "It was here I began to extend my cocktail knowledge through self-study and a desire to continue on this career path and to excel in it," he recalled, during a recent interview with the Beverage Journal. "I'm now a Certified Mixologist through Bar Smarts and Pernod Ricard. "

Marc Zahorchak, Beverage Director at the Teddy & The Bully Bar in Northwest D.C. didn't come to the nation's capital in the early 1990s to tend bar.  He had an MBA degree and found work as a management consultant.  But then the recession that ushered in the Clinton era hit, and he suddenly found himself downsized and unable to find a job.

"A buddy of mine suggested that I get involved with the restaurant business at night to keep the cash flow going while looking for another job," he recalled during a recent interview with the Beverage Journal.  "I absolutely fell in love with the business!  I was hooked from the first day I got behind the bar and have been doing it for more than 20 years now."

He tended bar at Charlie Palmer Steak on Capitol Hill for nine years and also served as the original bar manager for Hook in Georgetown.  He has been full-time at Teddy since August 2013.  " I came in about two months after they opened up," he stated.  [Proprietor] Alan Popovsky  was looking for someone to kind of corral and bring bar costs in line.  More importantly, I think he wanted someone with my experience to come in and teach the younger mixologist-types."

Hard cider has emerged as one of the fastest-growing segments in the alcoholic beverage industry, and among the fastest-growing brands in that segment are Pennsylvania-based Wyndridge Farm's Crafty Ciders. Now available in Maryland, the two Crafty Ciders -- original apple and cranberry flavored -- are naturally gluten free with a refreshing taste.

Crafty Ciders separate themselves from other hard ciders by making ample use of the local bounty of quality apples found in the Keystone State's central region. Wyndridge Farm President Steve Groff says he and his full-time cider master, Scott Topel, keep their ingredients simple. Chiefly, Wyndridge Farm prides itself on not adding any excessive amounts of extra sweeteners.  Groff stated during a recent interview with the Beverage Journal, "Many of the commercial hard ciders start with either apple juice concentrate rather than full juice or their alcohol is made with sugar. We simply use fresh apple juice.  We source local apples just a few miles down the road.  We carbonate and package on the farm.  So, the whole process takes place right here." 

Mike Rizzo is in charge of all things baseball for the Washington Nationals.  Chuck Hagel is in charge of all things defense for our country.  And what about that other great Washingtonian, Jon Arroyo? "In a nutshell, I am in charge of everything that is liquid for the Founding Farmers Restaurant Group," he stated.

As the company's Beverage Director since its inception six years ago, he truly is responsible for not only all of the beer, wine, and spirits served at Farmers Table D.C., MoCo's Founding Farmers in suburban Potomac, Md., and a soon-to-open location at the upscale Tysons Galleria II mall in Northern Virginia, but also the three restaurants' coffee program, their tea program. "Everything!" he exclaimed, "Every liquid product. I love the juggling act that is my job. There are lots of moving parts, lots of chess pieces."

Patrón Spirits has inaugurated a buy-the-barrel program called "Patrón Barrel Select" where spirits retailers and on-premise accounts are able to taste and choose their own bespoke barrel (about 27 cases) of aged Patrón tequila unique for them. Each barrel has been in the company's aging room for a specific period of time.  As a result, no two are alike.

Greg Cohen, Vice President of Corporate Communications for Patrón Spirits, recently sat down with the Beverage Journal to discuss the program.  "The way that tequila is produced and aged and blended from different barrels is such a challenge," he stated.  "Our master distiller and his team blend different barrel types, different wood, different lengths of aging to create those products.  We thought it would be really interesting if we gave people an opportunity to sample those different tequilas that are aging in those different barrel types over the different lengths of time, on their own ... just straight out of the barrel. Each is very unique. When they are blended together to create reposado, for example, that's the taste that people know is Patrón.  But when you taste those barrels individually, and there are so many different combinations, you get really distinct and different tastes.  It's still Patrón.  It's still very recognizable.  But you get a lot of different flavors and a lot of different complexities."

Aaron Joseph has been bartending for 13 years, most of them in the Maryland-D.C. market.  But it was his brief time early on in the Caribbean working for the former Orient-Express Hotels Ltd., now Belmond Ltd., that stoked his passion for using fresh ingredients in cocktails -- a passion that has helped position him as one of the best craft bartenders in the Baltimore market.

Early in his career, he learned his craft at such places as the Inn at Perry Cabin on St. Michaels and Farmers Fishers Bakers in Georgetown.  He really got traction at Bourbon Steak at the Four Seasons in Washington, which led to his current position as lead bartender at Wit & Wisdom in Baltimore's Four Seasons Hotel.

Before Dante Datta got into the bar and restaurant business, and way before he became bartender extraordinaire at Rasika West End, he led a very different life.  "I had a nearly 10-year career in finance before this!" he exclaimed, during a recent interview with the Beverage Journal.  "My last job in that field was actually working for the Washington Nationals.  I would write a sales report for the ownership each week."

So, what made him leave the world of numbers and number crunching?  "I turned 27 years old," he recalled.  "It was my birthday, and I went to New York City to celebrate.  A friend of mine asked me, 'If you could do anything, what would you do?'  And like many other guys, I answered, 'Well, I'd open a bar!'  So, I started mopping floors in a restaurant while I was working during the day.  As far as the restaurant business is concerned, I guess you can see I got into it a bit late in life."

You know you are talking to a person who has found his or her true calling in this world when you ask them: "What do you consider to be the hardest part of your job?" and the answer is: "Going home!  When you are doing something that you love, it can sometimes be so hard to go home and just turn your brain off.  You want to be back THERE!"

That "there" is Lincoln Restaurant in Washington, D.C.  That happy employee is lead bartender Rachel Sergi, who has been in the business for nearly two decades now. She started her career in the nation's capital at New Heights Restaurant before eventually hooking on with Lincoln, an American small plates eatery that focuses on organically sourced menu offerings with a heavy emphasis on its fresh cocktail program, as well.

Country music fans often sing of having a "hometown honeymoon."  Those who like to strap on the old feedbag and stuff their faces with fried chicken, pizza, and pasta will tell you there's no better place for that than the Hometown Buffet restaurant chain.  But Baltimoreans looking for a hometown beer?  More and more are gravitating to Union Craft Brewing.

Founded by three local friends -- Adam Benesch, Kevin Blodger, and Jon Zerivitz -- this growing operation is quickly becoming a hometown favorite to locals and Marylanders alike.  Benesch, who recently sat down with the Beverage Journal on the eve of Union Craft's two-year anniversary, stated, "Being that all three of us are hometown guys, a lot of our passion for what we wanted to create here revolved around community.  We really wanted to be a community-based brewery.  What that means to us is hosting community-type events at the brewery, but also being very involved out in the community, whether it's partnering with local charities or coming up with ways to connect with other people in Baltimore doing great things.  That could mean restaurants holding various events or local causes that we connect with.  And beer is just that great thing everyone loves having around."

I can't write about Tino's Italian Bistro with Wine Bar in Columbia without acknowledging that in a couple of days, or at most a week, I'm going to break down and go have dinner there.  It's that kind o' yummy!  But while it may be the authentic Italian recipes that lure customers there in the first place, most likely return for its impressive beverage selections that complement such dishes as Ravioli Chesapeake, Tortellini Bolognese, and Seafood Mare Bella. 

And those who do return often come back on a Sunday for what may be Howard County's best beverage promotion. Free Wine Sundays!  For every entree order, owner Chris Infantino and his staff take 25 percent off a bottle of wine from a list of 25 bottles to choose from. So, if there is a table of four and they all order main courses, they get a free bottle of vino. 

One of the highlights of the American Beverage Licensees (ABL) conference was the recognition of twenty-one beverage licensees for their success in, and dedication to, the retail beverage alcohol industry with the 2014 Brown-Forman Retailer of the Year awards.  This is the twelfth year that the distilled spirits company has sponsored the honor. “Thanks to the support of Brown-Forman, we’re able to honor the best bar, tavern and package store owners in America,” stated Bodnovich.  “Independent beverage licensees, both on- and off-premise, are where customers discover the brands they love in settings that foster a sense of community, responsibility and hospitality.”  

Among the 21 recognized were Maryland's own Ashish Parikh, proprietor of Kelly's Liquors in Ellicott City; and David Dent, proprietor of WJ Dent & Sons/Chief's Bar in Tall Timbers. Eligible retailers had to be members of the Maryland State Licensed Beverage Association (MSLBA), and they had to be nominated by its members.

One might describe Garrick Lumsden, bar manager at the Passion Food Restaurant Group's popular Acadiana eatery, as a "company man."  Sure enough, he started in the hospitality business in the late 1980s on the corporate side, serving first as a corporate trainer for the Houston's restaurant chain.  After five years in that position, he moved over to the P.F. Chang's chain to serve in that same capacity.  

In those early years, he stuck close to his home market of Chicago.  "I did some traveling and opened up a few restaurants," he recalled, during a recent interview with the Beverage Journal.  "I got tired of Chicago and decided to move to New York City.  But I stopped in D.C. for a year and fell in love with it.  I never made it to New York!"

Caitlin Love has definitely found both her love and her passion working for Passion Food Hospitality.  She is a seven-year company veteran and has served as bartender at the firm's District Commons eatery since its September 2011 grand opening.  Located on Washington Circle, it's basically a 21st century take on the traditional American tavern.  In terms of food offerings, customers love the huge raw bar and the open-hearth oven where everything from flavorful tarts to tasty flatbreads are baked.  But Love believes it is the drink selection that gets so many customers coming back for more, especially those who like to sample from District Commons' 99 Beers on the Wall.

"District Commons and Burger Tap and Shake are conjoined restaurants," she stated, during a recent interview with the Beverage Journal.  "We are the sixth and seventh restaurants the company has opened.  District Commons is American-themed, so we have an all-American wine and craft beer list and lots of American spirits, as well."

Michael Cermatori, bartender at the Frisco Taphouse & Brewery in Columbia, has a pet peeve.  "I do not like a sticky bar top!" he declared, during a recent interview with the Beverage Journal.  "That's just lazy bartending.  If you go in someplace and it's sticky, it's not some place you want to go back to.  Now, if you work in a dive bar, I don't want you serving me with white gloves and your pinky in the air.  But have some pride in what you're doing."

Cermatori will only turn 29 in July.  But he already sounds like a longtime veteran of the business.  "I would tell anyone new and young in the beverage industry to know your product, know your clientele, and be aware of your surroundings," he said at one point.  "Things can happen pretty quick in the bar business.  I am lucky because Frisco is a great place.  But I've worked at some other places where things would get out of hand real quick.  So, keep your head on a swivel and know what's going on."  

In truth, Cermatori has been in the industry for a decade, having started as a barback and a bartender in fine dining in Long Island, N.Y.  "That's where I'm from," he said.  "I moved down here in the summer of 2005 to attend college." 

Adam Carolla is a man known for wearing many hats.  Comedian, author, actor, talk-show host, podcast host,... and now beverage biz mogul.  The third of his highly successful Mangria products recently launched and is now available in our market via Atlantic Wine and Spirits.  A Brand Profile is running in this month's edition of the Beverage Journal complete with a few quotes from Carolla himself.  As a Web edition extra, here is the full Q&A:

BEVERAGE JOURNAL: Every brand has a story behind it. What is Mangria's?

"I love taking care of the guests.  I like judging how their day has been going and what might make their evening better.  That's always been what I have loved about bartending.  When you get somebody who has clearly had a bad day of work, and they have that first sip and you can see their shoulders just -- ahhhhhh -- relax.  In those moments, I think, 'OK, I'm helping.'"

Those are the words of Amy Russell, bar manager at Casa Luca.  This popular establishment on New York Avenue, is one of Fabio and Maria Trabocchi's most popular dining concepts.  Russell is just proud to be a part of the couple's legacy.  "Casa Luca is Chef Fabio's more family-style restaurant," she stated, during a recent interview with the Beverage Journal.  "My understanding is a lot of his regulars kept saying to him at his other restaurants, 'We love this place, but we'd also love some place where we can bring our kids.  That was the inspiration for Casa Luca."

Some say that whiskey is in the blood of any true Irishman. Well, it's positively surging through Stephen Teeling's veins.  Teeling comes from a long line of 

whiskey makers, as far back as the late 18th century, in fact.  He cut his teeth in the business working at Ireland's Cooley Distillery, which was founded by his father, John, in 1987.  Beam Inc. acquired Cooley in early 2012, and Stephen briefly stayed on as global marketing manager for Irish Whiskey.

Samantha Withall, Beverage Director at The Hamilton on 14th Street, has certainly bounced around the biz locally.  She has been a chef for nearly a decade, having worked at such venues as Cafe Atlantico and Restaurant Nora and helping to open Minibar on E Street and Oyamel Cocina Mexicano.  At one point, she got out of the kitchen and served as Purchasing Director for the Park Hyatt Hotel.  "After that," she said, during a recent interview with the Beverage Journal, "I did some restaurant consulting work before jumping into a wine and beer buyer position for an all-natural, organic market in Olney, Md."

That job ended up stoking her passion for the beverage side of the business, and she eventually accepted her current job at The Hamilton.  "The Hamilton is the cruise ship of restaurants!" she proudly declared.  "We are very large.  We have a lot of square footage.  In fact, the actual space that we are in used to be a Borders bookstore.  Before that, it was a Garfinckel's department store.  We have six bars and a live music venue in our basement. We offer a ton of all-American cuisine, but we also have our own sushi bar in-house that is manned by a full team of sushi chefs.  We're owned by the Clyde's Restaurant Group, and we're very eclectic in what we offer."

… Aims for Mucho Success In Maryland and D.C.

In early March, Beso del Sol Sangria expanded distribution to 10 states, including Maryland and the District of Columbia. The product is a joint venture between Arctic Beverage LLC and L&B, LLC, which have endeavored to bring a premium product in the high-growth sangria category to market. Arctic Beverage, importer of Beso del Sol, is partnering with Prestige Imports in Maryland and D.C.

Whenever an Industry Snapshot subject tells me he is gotten into boxing in his spare time, I have to fight the urge to frontload the article with all sorts of fight cliches.  "When he got into the beverage business, he had the eye of the tiger ... and he still does!" "He's been punching and counter-punching in our industry for 10 years now."  "His company went 15 rounds with the last recession and was still standing at the end."

That's why I had to chuckle when Tim Schestag recently revealed: "I've taken up boxing.  I got tired of the monotony of being in a gym, and I can't stand running.  It was something different, something unique.  And believe it or not, it keeps me level on the job."

It's been eight years since Lauren Lowe made the move from the wilds of Michigan to Washington, D.C.  A part of her is still getting used to the transition.  "I lived in Michigan until I was 22," she stated.  "Needless to say, there is a thriving city life here in comparison to where I'm from."

Lowe has been part of that thriving city life for eight years now, specifically its bar scene.  Her first job behind the taps was at Chef Jeff's on 13th and F Streets.  She left there after about a year and a half to take a job at DC Coast.  She's been head bartender there for nearly six years now.

In the 1987 movie "The Untouchables," Sean Connery's Irish beat cop famously instructed Kevin Costner's Eliot Ness on the "Chicago way" to get Al Capone and his notorious gang: "They pull a knife, you pull a gun.  He sends one of yours to the hospital, you send one of his to the morgue!"

Well, if it had been Keith Kerkoff in that scene, he would have told the Prohibition-era enforcement agent, "Just offer 'em a bottle of Templeton Rye!"

Frank Jones, bartender extraordinaire at The Gibson in Washington, D.C., is quick to list star mixologist Gina Chersevani among his first mentors in the business.  Chuckling at the memory of her early tutelage, he recalled, "Gina would always tell me that I was messy and slow!  What she was trying to get me to see was, as a bartender, you are constantly on display.  You don't really think of yourself as being part of the atmosphere, per se, but you are.  Unlike a server at a table, you can't leave your post.  You're stuck there, you're in a fish bowl, and they're watching you.  So, in turn, I've learned to be much more neat.  It's very important to always be aware of the fact that you are being watched and to bring some degree of elegance to the job."

Winner of last year's Artini competition at the Corcoran Gallery, Jones has been tending bar in the Washington metro area for a decade now. He started at the Poste Moderne Brasserie in the Hotel Monaco.  From there, he went to Ardeo + Bardeo, the Belga Cafe, and the Jack Rose Dining Saloon.  "Now I am very happy to be at The Gibson," he stated, "where I pretty much manage the cocktail program."

On Friday, Jan. 31, Republic National Distributing Co. (RNDC) held a luncheon at its Jessup headquarters in honor of salesman Mitch Laziuck, who has retired from the company after 42 years of service.  The event started at 11:30 a.m. and drew at least 200 RNDC staffers; customers; vendors; Laziuck's wife, Patty; and his daughter, Heather, and her husband.

RNDC Executive Vice President Gary Herd served as the emcee.  "It goes without saying that Mitch has had a tremendous impact on our company throughout the years," he stated, while at the podium.  "When you think about 42 years, that's a lifetime, and he's seen a lifetime of change at this company.  He has seen brands grow, and those are brands we all reap the benefits of today."

Joe Bozick owes pretty much everything he has to the beverage industry.  He currently serves as Vice President of Bozick Distributors, the Waldorf-based beer distributor his father, Peter, founded in 1959.  The job has brought him closer to his brother, Brian, who serves as company President.  Joe even met his wife, Cheryl, through the industry as she was a longtime employee of Boston Beer.  They've now been married for 21 years.

Bozick Distributors serves the Southern Maryland area of Prince George's, Charles, St. Mary's, and Calvert counties.  Among the major suppliers and brewers the company represents are MillerCoors, Heineken USA, Brown Imports, Boston Beer, and Pabst.  "I love working with everyone here," Bozick declared during a recent interview with the Beverage Journal.  "When Brian and I were growing up, everything was a lot more challenging in the sense that it was a struggle through the '80s and '90s.  We were in survival mode.  Back then, I really didn't have time to enjoy the people, because every day was a grind.  But now, everything runs smoothly and everybody does their job."

In January, Krug National Brand Director Dorothy Bakker visited Baltimore in advance of the much-anticipated release of the Champagne house's new vintage.  But Bakker was in town to do more than just pour bubbly and hobnob with the local beverage elite.  Charm City was her latest stop on a tour she has undertaken to spread the word that champagne should be regarded as so much more than just a special-occasion drink one has on New Year's Eve or after a best man's toast.

"Champagne is actually a great and incredibly personable wine," she declared, during a special luncheon at the Capital Grille's Inner Harbor location.  "It's no longer just something with bubbles for weddings or for toasting someone's retirement.  At Krug, we want champagne to be more than just a compulsory thing.  I think you can have it every day whether it's with a good burger and French fries or with a richer pairing like Parmesan Reggiano."

Maurizio Farro, founder of Cantiniere Imports & Distributing Inc., is a true American success story.  He even talks like a proud American, albeit with a way-cool Italian accent. He doesn't refer to the year he came to the United States as "2002."  He describes it as "the year after the Towers fell."  He didn't let the language barrier stop him from prospering.  He went to community college in Towson to improve his English ("I realized I had to not only learn the language, but be able to hear the people").  And when asked what his secret is for becoming his own boss, he answers: "If you come here to this country, you must come to work hard.  Otherwise, there is no reason to be here."

Farro indeed came to America in 2002.  "I come from a winemaker family in Naples," he said, during a recent interview with the Beverage Journal.  "My family has been making wine for decades.  Both of my grandfathers made wine, my father made wine, and so did my uncle.  There was always wine on the table.  . . . My father eventually didn't want to do the job anymore, and my brothers and I didn't follow in his footsteps.  It was my cousin, who was working for my father's brother, who kept the family business.  Today, I purchase his wine." 

In every profession, there are some projects you work on that are just more "important" than others; projects that become less of a work task, and more a responsibility.  Into my lap a couple of weeks back fell a story about Reliable Churchill funding a new PSA (public service announcement) video for the R. Adams Cowley Shock Trauma Center at the University of Maryland Medical Center in Baltimore. Commonly known as "Maryland Shock Trauma," it's the place on the news where you hear people taken to or flown to when they have been in very bad accidents.  It's also the place where you as a parent do NOT want to get a call from in the middle of the night or anytime of the day or evening.

The executives and employees of Reliable Churchill know that.  In fact, management had been looking to do something along the lines of a video that was dramatic and immediate and real for some time.  The result is "Someone Like You," a 12-minute presentation that the company and Shock Trauma are hoping gets seen at every high school and in every Driver's Education class in the state.