What I’ve learned
The importance of terroir. Are we using quality raw materials to make alcohol? How was it grown? Was the fermentation or distillation rushed?

Many drinks that I think of as overly sweet can be quite delicious including the Amaretto Sour and Tequila Sunrise

Zero proof (alcohol-free) drinks are on the rise: vinegar, shrubs, teas, etc.



What I’m looking forward to
Diving deeper into the Spanish wine sherry

Touring a Raicilla distillery in Chacala, Mexico

Pre-taped classes or other tools that give people other ways to learn from and access what I’ve learned or created without having to be in the room



Books for the beginner

3-Ingredient Cocktails by Robert Simonson

The Office by The Aviary

Welcome Home by Death & Co



Books for someone getting serious

Modern Classic Cocktails by Death & Co

Finding Mezcal by Ron Cooper

The Flavor Matrix and The Flavor Bible




Novelty

Black Walnut Bitters

Craft ice with initials or a logo

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