In the Drink

This week on In the Drink, Joe Campanale is joined by Trey Zoeller, the founder and Master Blender of McLain & Kyne, Ltd., producer of the Jefferson’s portfolio of bourbons. Founded in 1997, McLain & Kyne Ltd. develops, produces and markets the Jefferson’s family of “very small batch” Kentucky straight bourbons and ryes. McLain & Kyne currently produces 8 lines of very small batch bourbons and whiskies including Jefferson’s, Jefferson’s Reserve, Jefferson’s Presidential Select and Jefferson’s Rye, Jefferson’s Presidential Select Rye, Jefferson’s Ocean, Jefferson’s Chef’s Collaboration and has a number of experiments in the works. M&K portfolio is distributed in 50 states and 9 countries. Trey purchases aged bourbon in barrels, ages it and finally marries “very small batches” to deliver a unique, yet consistent flavor profile for each of his whiskies. Trey also founded the Phoenix Global Group, LLC in 2003 to introduce Pink and Vegas energy drinks, Pink 2-0 “Water for Women”, Pinque Chardonnay. He also partnered with a Kentucky brewery to produce Jefferson’s Reserve Bourbon Barrel Stout.Trey is the father of twins and enjoys playing polo, squash and coaching his son’s lacrosse team. In his free time, he goes hunting and fishing. Trey received a Bachelor of Arts from Tulane University in 1990. This program was brought to you by Michter’s.

–Trey Zoeller on In the Drink

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This week on In the Drink, Joe Campanale is joined by Doug Polaner of Polaner Selections. Doug got the wine bug in 1985 while studying abroad in Paris. Though, after graduating from college the following year and moving to NY City, wine remained a background hobby while he slugged it out on Madison Avenue working for several Ad Agencies. Eventually, the wine bug won out, and he started selling wine in 1991 for Excelsior Wine & Spirits, and later, in 1993, for Michael Skurnik Wines. It wasn’t until 1999 that Doug, along with his soon-to-be wife and business partner, Tina Fischer, started Polaner Selections. “It was our first child, literally and figuratively”, says Fischer. Though starting in an already crowded marketplace, the company knew it had to stand out to be relevant, and the couple worked hard to create a progressive and cutting-edge portfolio. Fortunately, success came early, and the company was recognized in Decanter Magazine as one of NY’s up-and-comers, and soon thereafter, as “Importer of the Year” in Food & Wine Magazine in 2003. Today, Polaner Selections employs 35 people, selling wine throughout New York and New Jersey. The portfolio includes such luminaries as Giacomo Conterno, Fattoria di Fèlsina, Jerome Prevost, Domaine Huet, Littorai and Arnot-Roberts, among others.​ This program was brought to you by Michter’s.

“I think champagne is a super exciting region right now.” [20:00]

–Doug Polaner on In the Drink

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This week’s guest on In the Drink is John Glaser, the founder and whiskymaker of Compass Box, a boutique Scotch whisky company widely recognised as the industry’s leading innovator. Formerly a Johnnie Walker Global Marketing Director, John also spent several years in the wine industry in both America and France. Scotch whisky is a passion for John. In 2000, this passion led him to leave Johnnie Walker and start Compass Box from the kitchen of his west London home.

His idea was simple: create whiskies of unassailable high quality in a style that is more in line with the tastes of today. From the beginning, his vision has been to create one of Scotland’s finest and most exciting whisky companies, re-establishing the standards for quality and style in the industry. Compass Box has won the “Innovator of the Year Award” four times from Whisky Magazine, an unprecedented feat, and the “Pioneer of the Year Award” twice from the Malt Advocate.

Compass Box whiskies have been awarded over 60 medals and prizes in its short history. John, an American, has lived in London since 1998. He resides with his wife and two young boys in Kew, on the Thames River.

“The world needs small spirit companies with real people behind them and real sincerity.” [10:00]

“Age does not necessarily mean quality [in scotch].” [17:00]

–John Glaser on In the Drink

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Mark Maynard-Parisi is Creator/Managing Partner at Porchlight, Danny Meyer’s Union Square Hospitality Group (USHG)’s first stand-alone cocktail bar, located in New York’s West Chelsea. Mark, a 22-year veteran of USHG, together with the group’s CEO Danny Meyer, conceptualized and designed Porchlight, a New York bar that follows many southern traditions. Mark is responsible for the strategic direction and day to day operations of Porchlight, and today sat down with host Joe Campanale for a disscussion about Mark’s experiences at Porchlight, and the vision he has for the bar. This program was brought to you by Michters.

“I guess our soundbite is, were a NYC bar with a Southern accent.” [5:00]

“We don’t want to compromise whats on the plate or in the glass…whats in the glass is important, but whats on the plate is just as important.” [12:00]

— Mark Maynard on In The Drink

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Barbara Shinn and David Page – native Midwesterners – met in 1988 when they were both living in the San Francisco Bay Area.Their first few years together were spent immersed in the culture of Northern California art and cuisine. In the early 90’s Barbara and David made a bold choice when they decided to move to

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Chantal Martineau has written articles about food, drinks, and travel for numerous publications, including Allure, the Atlantic, Decanter, Edible, Islands, Maxim, Redbook, Saveur, Time Out, Village Voice, the Washington Post, Wine Enthusiast, andWomen’s Health. She grew up in Montreal and currently lives in New York City. Chantal spent several years immersing herself in the world of tequila — traveling to visit distillers and agave farmers in Mexico, meeting and tasting with leading experts and mixologists around the United States, and interviewing academics on either side of the border who have studied the spirit. The result is a book that offers readers a glimpse into the social history and ongoing impact of this one-of-a-kind drink. It addresses issues surrounding the sustainability of the limited resource that is agave, the preservation of traditional production methods, and the agave advocacy movement that has grown up alongside the spirit’s swelling popularity. In addition to discussing the culture and politics of Mexico’s most popular export, this book also takes readers on a colorful tour of the country’s Tequila Trail, as well as introducing them to the mother of tequila: mezcal.

“The lime and salt ritual is really an American thing.” [17:30]

“I like my whiskey but when it comes to agave spirits I want the purest expression of the spirit – the blanco” [22:30]

“The tequilas available to Mexicans are not always the same tequilas we’re drinking elsewhere.” [27:30]

–Chantal Martineau on In the Drink

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This week on In the Drink, Joe Campanale is joined by David Lombardo, Wine and Beverage Director for Benchmarc Restaurants and James Horn, Beverage Director at Landmarc Restuarant. While not classically trained as a Sommelier, Lombardo crafted his own wine education through tasting, reading and traveling to wine regions throughout Europe and the united states, and his knowledge of and enthusiasm for the wine experience is evident throughout the famous wine lists he oversees at Landmarc [Tribeca], Ditch Plains and Landmarc [at the Time Warner Center]. Lombardo also acts as an adjunct instructor in wine for the Institute of Culinary Education, and has also appeared on Kelly Choi’s Eat Out NY as a wine consultant. Credentials aside, it’s the attitude surrounding wine that makes Benchmarc Restaurants ‐‐ and Lombardo ‐‐ known for their approach to wine. This program was brought to you by Michter’s.

“We didn’t want to have a hotel restaurant – we wanted to have a restuarnat that happened to be in a hotel.” [20:00]

–David Lombardo on In the Drink

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Juliette Pope, Beverage Director at Gramercy Tavern, is this week’s guest on In the Drink. Juliette Pope joined Gramercy Tavern in 1997, starting as a line cook and pastry cook. Wanting to explore the front of house, Juliette then became a waiter and developed a passion for wine, falling prey to former wine director Paul Grieco’s infectious enthusiasm. After rising through the ranks as Captain, Floor Manager, and Assistant Beverage Director, Juliette became the Beverage Director in 2004. Under her leadership, Gramercy Tavern has been awarded the Wine Spectator “Best of Award of Excellence” every year since 2006. This program was brought to you by Michter’s.

“With enough training – we can sell anything.” [28:00]

–Juliette Pope on In the Drink

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This week’s guest on In the Drink is Noah Singerman. Noah was born and raised in Sonoma so wine has been in his blood since he was a young kid. He began his career in wine working in wine-focused restaurants in Santa Barbara, Petaluma and SF before moving to NYC a decade ago to “play with the big dogs.” He first worked as beverage director at neighborhood favorite Five Points (now Vic’s) and then moved on to run the beverage program at Walter Foods in Williamsburg. He was the assistant wine director and sommelier at The Standard Hotel West and most recently worked as a sommelier at The Dutch before he came to Saxon + Parole. When he’s not educating and pouring wine for guests at S+P in his full suit on top, jeans and sneakers on the bottom (something of a clothing mullet), he can be found teaching wine classes at Brooklyn Kitchen. He’s also a member of the Guild of Sommeliers since 2007.

At Saxon + Parole, he’s hoping to bring more attention to domestic wines highlighting both the classic regions like California, Oregon and Washington as well as lesser known and up-and-coming regions like Virginia, Michigan and others. Additionally, his goal is to show guests that you can get more than Cabernet and Chardonnay from the U.S. and introduce lesser-known varietals to the menu as well as their European counter. This program was brought to you by Michter’s.

“Gruner Veltliner is a great foray away from Sauvignon Blanc.” [15:00]

–Noah Singerman on In the Drink

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Let’s face it: America’s alcohol laws are confusing. What’s true for one state is rarely true for its neighbor. This week on In the Drink, host Joe Campanale is quelling the commotion with guest Niki Ganong, author of the brand new book, “The Field Guide to Drinking in America: A Traveler’s Handbook to State Liquor Laws.” Kicking off the show, Joe asks what prompted Niki to take this particular approach to a beverage and travel book, which mixes together a survey of each state’s history with alcohol along with the current laws of the land, expertly blending it with the right amount of humor and sass. Joe also inquires about the the regional state of mind and beliefs when alcohol legislation comes about and how laws have shaped the beverage industry. What are some of the wackiest alcohol laws on the books? What are the newest drink trends? How do you fill a beer growler in California? Tune in for informative tidbits and highlights of “The Field Guide to Drinking in America.” This program was brought to you by Michters.

“You can’t ride a horse drunk in Colorado! And please don’t feed the moose beer in Alaska.” [20:48]

—Niki Ganong on In the Drink

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