Category: Q&A
Meet The Mixologist: Mariena Mercer Boarini, Wynn Las Vegas
by: Melissa Dowling
A cocktail alchemist, Mariena Mercer Boarini has been experimenting with molecular mixology since 2007. She creates multi-sensory experiences complete with “cham-feign” foams, show-stopping edible garnishes and …
Q&A: Mike Ryan, founder/principal of Noetica Group
by: Melissa Dowling
Mike Ryan is the founder and principal of Noetica Group, a bar and beverage consultancy. Before founding Noetica, Ryan was with Kimpton Hotels & Restaurants for …
Q&A: Jason Knoll, Another Broken Egg Cafe
by: Melissa Dowling
Jason Knoll is vice president of culinary for the “breakfast with a bar” restaurant chain Another Broken Egg Café. What was your first bartending or hospitality …
Q&A: Checking In On The Kentucky Bourbon Trail
by: Melissa Dowling
For more than 20 years, the Kentucky Distillers’ Association has been helping American whiskey fans visit their favorite producers via the Kentucky Bourbon Trail. It’s a …
Interview: How the Middle Tier Has Adapted with the Pandemic
by: Kyle Swartz
Covid-19 has forced rapid adaptation by the middle tier of the alcohol industry. Suddenly, common practices for both warehouses and drivers were potentially dangerous for spreading the virus. …
Q&A: Bourbon Women Association President Maggie Kimberl
by: Melissa Dowling
The Bourbon Women Association recently named its newest president in veteran spirits expert, speaker and journalist Maggie Kimberl. Founded in 2011, the association highlights and supports women in the world …
Q&A: Atlanta Mixologist Keyatta Mincey Parker
by: Melissa Dowling
Atlanta-based bartender Keyatta Mincey Parker brings a diverse background of more than 20 years in the foodservice industry, from hotels to fine dining to dance clubs. Originally …
Q&A: The State of Beer in 2020-21, with NBWA Chairman Brian Gelner
by: Kyle Swartz
Brian Gelner chose an interesting year to become chairman of the National Beer Wholesalers Association. Gelner, executive vice president and CFO of Heart of America Beverage …
Q&A: Festivál’s Beverage Director Talks Sustainability
by: Melissa Dowling
Festivál, a farm-to-bar cocktail café from HighLife Productions & RAPT Hospitality, opened in New York this past September. The concept boasts a seasonal menu using fresh, …
Q&A: George Dickel Head Distiller Nicole Austin On Whisky Innovation
by: Kyle Swartz
How to use whisky barrels that do not fit your distillery’s traditional profile? This question faced Nicole Austin after she was named general manager and distiller of Cascade …
