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Russell Davis – Spotlight on a Drink Careers 101 Project Advisory Board Member


Russell Davis

Russell Davis is a people’s champion of bartending, a master craftsmen of cocktails that hurls bottles in the air and breathes fire across the bar to the delight of San Francisco women on a nightly basis, as the men watch in awe and wonder what evolutionary leap produced such a spectacle of a person.

Imported to San Francisco directly from the mean streets of Texas, Russell Davis is a spectacular example of the career you can create for yourself if you get started young and dedicate yourself as a professional, as he did beginning his bartending career prior to turning 21. Since then, he’s been recognized as Nightclub and Bar’s 2012 Bartender of the Year, and has become a well-known bartender personality throughout the cocktail culture and industry.

We are so pumped to have Russell on the Project Advisory Board for Drink Careers 101, and excited to share a bit more about this journey with you in this interview.

What was your path into the beverage industry?

I moved to Austin from my family farm in East Texas when I was 18 years old to go to college at the University of Texas, where I studied theatre and dance. I had waited tables in high school and immediately took a job in a restaurant as a waiter to make some cash. I had already developed this fascination for bartending because of the movie “Cocktail” (which in all honestly inspired me more than anything, I would not be a bartender if it wasn’t for that movie). I would constantly ask the bartender at the restaurant questions and talk to him about his job, as he was a seasoned veteran. All the while, I was going home to my dorm room and receiving complaints from my neighbors below me because of all the bottles I was dropping from my nightly home “bar practice”, which involved teaching myself every trick from the movie. Shortly after I started practicing, the restaurant shut down and I moved into my fraternity’s house, which had a bar right across the street. I applied for a job as a bartender, and having just turned 19 (you can legally bartend in Texas while under 21) and absolutely no actual bar experience, I was intimidated as hell. I was hired as a door guy/security, and from there I just worked my way up, always asking questions to learn more, not complaining, and busting my ass (and breaking up more than a few fights along the way). I moved up to become barback, and I would sneak into the cooler on my breaks to read “Nightclub & Bar Magazine” or study shot/drink recipes from the cookie cutter bartender’s guidebooks that were everywhere back then. I continued to climb up the company ladder, and by the time I was 20, I was bartending and managing that same bar, even though I couldn’t legally drink yet.

Some people write bartending off as not being a true profession. As one of the best, what are your thoughts on bartending as a profession?

People will always drink, and even more so in tough economic times. I think that the inherent problem has been that in the recent past, even bartenders haven’t looked at what they were doing as a true profession. For most of my career, it was always looked at as that thing to do between “real jobs” or if you didn’t know what you wanted to do with your life. But lately, individual bartenders/mixologists and the industry as a whole have elevated this profession. There are people out there that have turned this into a truly respectable profession that can help you to lead a very successful and lucrative lifestyle. I am amazed by the places I’ve been to, the people I’ve met, the things I’ve been able to do and see, all because of being a bartender/mixologist in this day and age. That’s why I support the Mutineers and Drink Careers 101 so much. They are looking to the future and elevating the industry even further. No longer when I tell people that I’m a bartender, do I want to hear the follow up question, “Well, what else do you do?”

Can you talk about integrating a performance element into your bartending?

Showmanship is part of hospitality. Now, I don’t believe that other fundamentals should be sacrificed at the hands of showmanship, but it is one of the best ways to grab an audiences attention not only to spotlight what you are doing as the bartender/mixologist, but also to help you control the energy of the bar room, which is essential. Throughout my career, I was always given a hard time by some bartenders I worked with who couldn’t do what I could do with my bartending as a showman. When I would first step behind a new (to me) bar, I would throw a bottle or flip a tin, and like clockwork, someone on the bar staff (usually the trainer) would get intimidated and say something like, “we are way too busy of a bar to do that.” And then, on a busy night, when I would pull out my tricks, control the crowd, and out ring them on their register, they always shut their mouths. Showmanship behind the bar is a dying art and has been frowned upon by people that couldn’t do it for many years, but now it’s coming back. If you can craft a proper cocktail with speed, control, knowledge, efficiency, and showmanship, then no one can touch you. Also, in all honesty, when the bar is packed, the drinks are pumping out, and the music is right, I just can’t help myself. The energy controls me just as much as I control it.

What has been your proudest achievement as a bartender?

For me, hands down, it was winning the Nightclub & Bar’s 2012 Bartender of the Year and accepting the award in Las Vegas. I had wanted that award for years and never shifted my eyes from the prize. Not only is it one of biggest and oldest bar industry award shows/conventions in the world, but it is also the one that I feel like bridges the gap between the Nightclub and Mixology industries. I was a finalist for the same award for two years in a row (and lost to two different people) before finally being named Bartender of the Year, so, as you can imagine, I really wanted it. I had been dreaming of the cover of that magazine for years, which the bartender of the year always graces on the month of the awards. The irony? When I finally did receive the honor, it happened to be the same month as they decided to quit printing the magazine and go all digital online, the first time for this to happen in the decades long existence of the publication. I still laugh about that, I always seem to have awful timing, but I can’t complain, the headline of the article they published on me read “From Southern Gentleman to San Francisco Businessman, Russell Davis is the ‘Aristocrat of the Working Class”, and that was probably the coolest thing anyone has ever said about me. Made me very proud to know that all of my hard work; my blood, sweat and tears; had meant something.

Also, I can’t help to mention how proud I am of the Ice Cream Bar and Soda Fountain in San Francisco, which I set up the beverage program for, all originally “non-alcoholic.” It taught me that if I put my mind to it, I can successfully execute my ideas, no matter how crazy they are.

How has your experience as a professional bartender changed in San Francisco compared to when you were based in Austin?

Austin and San Francisco have two very different styles of bartending, so I feel like I gained more experience having been lucky enough to be part of the industry in both cities. As far as mixology goes, Texas was very much on its own and had to kind of “fend for itself” when it came to learning the techniques of the fresh, hand-crafted revolution. We had no mentors besides books and each other, and I personally took the techniques I had from my years of nightclub/rowdy bar experience, and applied it to the techniques I was learning from those books/videos and the big city brand ambassadors who might just so happen to be passing through town and wanted to host a seminar for a very fledgling USBG (United States Bartenders’ Guild) Chapter. It was tough, but cool, and Texas has its own style because of it. When I moved to San Francisco and started diving into the “mixology” scene, my knowledge and techniques increased exponentially, and fast. It’s a large community of very experienced bartenders, who have been taught the “proper” techniques from the beginning of their careers by proper mentors. The free flow of knowledge within this family is amazing; you can’t help but learn something. One thing that San Francisco does lack, and only in proportion to Texas, is that there is a smaller number of bartenders/mixologists who have had previous experience at bar scenes such as nightclubs or dives (or something rowdy like that) and know what it’s like to have to walk out from behind the bar to kick someone out or to have comp tabs to get girls on top of the bar.

How has professional bartending changed and evolved in recent years? How do you predict it will change in coming years?

The public now cares about what they put into their bodies, and they want, for the most part, fresh and handcrafted ingredients. It’s happening everywhere. The best bartenders now are the ones who have taken this into account, and whether or not they use them everyday, have learned the proper techniques to execute their profession no matter the style or where they work. I think in the coming years, you will see more high volume, multi-million dollar nightclubs, major restaurant chains, and neighborhood bars adopt fresh, handcrafted bar programs which will require bartenders with proper knowledge of “mixology” techniques to execute them. It is time for the “everyday bartender”, you know, the one with years of experience who has not been properly trained in these techniques, to learn them, and it is our job, those of us, who have mastered them, to inspire.

What advice would you give college students considering a career as a bartender?

Get out now… just joking, I love what I do. Be prepared to work hard and always remember to have fun and take things seriously, but not too seriously. This industry will chew you up and spit you out if you do not find the proper balance. Have a life outside the bar and don’t compromise yourself. Once it quits being fun, it’s time for a change.

“The bartender is the aristocrat of the working class, he can make all sorts of moves if he is smart.” — Douglas Coughlan

3 comments 03.19.2013 |

Joanna Glass of Kobrand Corporation – Spotlight on a Drink Careers 101 Project Advisory Board Member


Joanna Glass of Kobrand Corporation

Joanna Glass is lucky. She is a Brand Manager for Kobrand Corporation in charge of Tia Maria and several other brands, which is a pretty cool gig. But, as a fairly recent graduate, she also has first hand experience with the difficulties facing her generation and beat the odds. She knew that she wanted to be a part of the beverage industry, and took it upon herself to research careers, piecing together information scattered all over the place. It is because of this experience that Joanna was drawn to Drink Careers 101.

Joanna has been a vocal champion of Drink Careers 101 and we are proud to have her on board the Drink Careers 101 Advisory Board.

How did you get started in the beverage industry?

My father’s answer to this question would be “well 4 years of college studying economics and Italian, and the last semester she took a wine appreciation course, and fell in love.” After graduating in the spring of 2009, no one was hiring. I applied to every crush job and spirit company I could come across, not knowing where to start, but I figured every winery needed someone to pick grapes, but it is not as simple as it seems. Luckily, all at once I had a few local offers, and I chose to start with a wine and spirits importer and distribution company, and that’s where my story begins.

What obstacles did you encounter when trying to find information on beverage industry careers?

Through research I came across one beverage industry job site, and for the first year, that was the only one I used. In general, there was hardly any information at all, and if there was, it was extremely vague. I became frustrated with the beverage industry company’s generic listings “luxury spirits company” and “craft beer company” etc. that offered no actual insight into what separated them from the rest. The database was practically nonexistent.

What do you do at Kobrand Corporation?

I am an Associate Brand Manager; I manage 7 small niche brands across the country. My day to day includes, setting up national bar and on premise programs, incentives for distributors, control state presentations, supplier relations, creating POS, and supporting our sales staff so they can do their jobs efficiently and showcase the brand to the quality it deserves.

What are some challenges you are faced with in your career?

My challenges are mostly related to the smaller nature of my brands. With smaller brands, they tend to be ignored at certain levels, and unappreciated unless they are really hand sold. My biggest challenge is making the consumer and distributors keep my brands on their mind, and selling the brand with a good story and impressive quality.

What was your best moment working at Kobrand Corporation?

Seeing one of my brand’s first St. Patrick’s Day program come to a successful fruition!

If you had one piece of advice for a student considering a career in the beverage industry, what would it be?

Read everything, ask questions, and research what is being poured into your glass. Do you like Aperol? Turn the bottle around and see who makes it. Enjoy drinking rum? Go to a liquor store, and educate yourself for free, by reading labels, researching what an importer is, who the owner is, and the distributor names you come across. Find a good riesling you like? There is a huge database of companies out there in plain sight, at every liquor store and grocery store, no purchase necessary!

Follow Joanna on Twitter!

Back our Drink Careers 101 project here!

Comments Off on Joanna Glass of Kobrand Corporation – Spotlight on a Drink Careers 101 Project Advisory Board Member 03.18.2013 |

Ted Kilgore of The Last Word & Niche Taste Bar – Spotlight on a Drink Careers 101 Project Advisory Board Member


Ted Kilgore of Niche Taste Bar & The Last Word

Today we are pleased to present Drink Careers 101 Project Advisory Board Member Ted Kilgore of The Last Word.

I was first alerted to what bartender Ted Kilgore was doing out in St. Louis last year while researching bars for the Top Ten list in Mutineer Magazine. His cocktails were so interesting, that it didn’t surprise me to learn that he is a leader in the cocktail industry. Ted has appeared in magazines from Food & Wine to The Wall Street Journal. He has also served as an advocate for the industry, and education, and has called attention to the vibrant cocktail scene in the Midwest.

We are glad to have Ted and his experience as a part of our Drink Careers 101 Advisory Board.

What first interested you about the cocktail world?
In my twenties I was in a different career, and was a cocktail enthusiast mixing things at home and learning what I could about the craft of bartending. The job I was in had come to an end; so when I was 31, I decided to make my bartending “hobby” my career. After much obsession, passion, and evolution here I am.

Where did you get your start?
Springfield, Missouri. I got a big break at the Holiday Inn Express. I worked there for a year while trying to get a job at the best “Martini” bar and restaurant in Springfield, which eventually I did. Eight months after starting there, I was promoted to Bar Manager. I started getting into the craft movement, and then after a trip to New York in 2004, I was hooked.

I noticed that you were President of the USBG, what was that role like?
I was the founding President of the Saint Louis USBG, and it was a great 3 years. We have grown from just a group of 12 to over 60 members. I think the thing I am most pleased with is that last year when the new officers took over, the majority of the new officers were newer to the guild and so stoked to be a part of it. A big part of my job as president was getting bartenders to understand that we can stand together as professionals no matter what kind of bar you work at. My goal was always to make the city a better and tastier place to drink and to help out local charities and our community while doing so.

Where are you working now?
For the last 4 years, I have worked for the Niche Restaurant Group, mainly with their project Taste. It was the first craft cocktail bar in St. Louis and in 4 years it has become a city favorite for food and cocktails. I am currently working on my own project, which will open mid 2013 called Planter’s House. It will be a bar/restaurant focusing on the historical and present grandeur of Saint Louis.

What sort of special projects do you have on the horizon?
The Planter’s House is the big one, but along with opening we will be expanding some cocktail and spirits workshops that I have done the last 3 years. We will be utilizing one of our bars for ongoing spirits and cocktail classes. With the boom of cocktails and spirits, people are clamoring for knowledge. I also plan on offering culinary students discounts through their schools to help them understand where the trends are moving. I think it is still very hard for new food and beverage students to understand the opportunities and changes that are happening in our industry.

What advice do you have for students looking to get into the spirits industry?
Be as knowledgeable as you can. Get you BarSmart Wired certified. Get BarSmarts Advanced, and/or B.A.R. Ready Certified. Read everything that you can. Never stop learning. I took the B.A.R. 5 day in 2007, and even after passing B.A.R. Ready, it showed me how much more there is to learn. There are so many more resources out there today. Take advantage of them. Also, never forget we are in the hospitality industry, so treat everyone how you would like to be treated.

Click here to back our Kickstarter project!

Comments Off on Ted Kilgore of The Last Word & Niche Taste Bar – Spotlight on a Drink Careers 101 Project Advisory Board Member 03.11.2013 |

Brian Robinson of The Wormwood Society – Spotlight on a Drink Careers 101 Project Advisory Board Member


Brian Robinson of the Wormwood Society

It’s no secret the Mutineers love absinthe. Whether at the Wine Bloggers Conference or the Great American Beer Festival, the Mutineers usually have a stash of absinthe within arms reach that they’re more than happy to share. Clearly, Brian Robinson was a natural fit to be involved with Mutineer. With his help, on behalf of The Wormwood Society–one of the foremost authorities on absinthe–Mutineer was able to put together one of the coolest feature stories on absinthe ever. Brian brings a lot of really cool qualities to the table, and his absinthe knowledge is off the charts, but he also brings an interesting aspect of being a professional financial advisor, which good financial planning plays a paramount role in the decisions we make with education, employment, and more.

How does your work as a professional financial advisor apply to your work in the beverage industry?

I’ve always enjoyed teaching people. As a Financial Advisor, I’ve found a job where I can be in front of people every day, teaching them how to maximize their financial situation, and reach their goals as quickly and efficiently as possible. I’ve parlayed that love of teaching into my position at the Wormwood Society, where I regularly post reviews of new products, and more importantly, help to educate both consumers and industry folks about absinthe. I’ve gone even further in my private life, where I’m constantly holding tasting events and get-togethers, educating friends and clients about other types of spirits and cocktails as well. It’s such a natural progression and extension of my professional self.

What is your favorite aspect about the beverage industry?

You get to meet such an amazing array of individuals from all over the world. And so many of them have such a zest for life. It’s just a great culture to be involved with.

Any financial advice you’d give to students considering a job in the beverage industry, for education or otherwise?

It’s to easy to fall into the trap of spending all of the newfound money that you’re making, whether it’s tips, commission, hourly, or salary. But, it’s imperative that you sock away some of that on a regular basis. Begin by building a good cash reserve that will help you through any potential big-ticket problems, in order to keep you from having to rely upon debt (like credit cards) to get you out of the hole.

Also, invest in yourself. The longer you’re in the beverage industry, you’ll come to realize that the best people in each of their respective categories are always learning and researching new things. Not only will that help to keep the job fresh, but can help you stay at the forefront of relevancy.

What is the Wormwood Society, and what is your role with the organization?

The Wormwood Society is a nonprofit educational and consumer advocacy association focused on providing current, historically and scientifically accurate information about absinthe, helping to reform the laws impacting absinthe in the United States and encouraging the responsible enjoyment of a safe, rewarding and historically interesting beverage. We also provide guidance for spirits industry members who desire to produce and market authentic absinthe in a fair, honest and socially responsible way, including providing historically documented formulas and processes for making absinthe in the true Belle Époque style.

I wear multiple hats within the organization. I’m on the Advisory Board, which shapes the actions and provides content to the site, as well as moderates the forum section, which can get lively at times. I also am the Media Liaison, helping to provide journalists and reporters find accurate information about absinthe. Finally, I’m the Review Editor, where I both add my own reviews of products as well as make sure that other reviewers are using the scoring system properly and keep their reviews clean and meaningful. To date, I’ve reviewed about 150 brands for the site, and have informally reviewed another 150 or so over the past 16 years.

If you could have any job in the beverage industry, what would it be?

I envision myself opening my own gastropub and cocktail lounge after I retire from financial planning. I’ve been dabbling in signature cocktail creations and gourmet cooking for many years, so it would be nice to put it to the test in the world of business. It will be a long way off, as I love my job, but I’ve been keeping notes on ideas, designs, custom cocktails and such for several years now.

Comments Off on Brian Robinson of The Wormwood Society – Spotlight on a Drink Careers 101 Project Advisory Board Member 03.07.2013 |

Adam Seger of Rare Botanical Bitters – Spotlight on a Drink Careers 101 Project Advisory Board Member



Mutineer first ran into Adam Seger when we did our series of What People Drink articles based on influential beverage people from Chicago. Naturally, Adam was a great fit to be included in that article. We’ve bumped into him several time since then and have seen his name everywhere, from leading seminars at Tales of the Cocktail, to mixing cocktails on the Oscars’ Red Carpet when he won the inaugural Moet Oscar Cocktail Contest. He has more beverage related projects than we can keep up with and he’s a guy that is going to continue to do big things. We are proud to introduce to you our next Drink Careers 101 Project Advisory Board member, Mr. Adam Seger, Co-Founder/Partner of Rare Botanical Bitters.

How did you get into the beverage industry?

My freshman year at Cornell Hotel School, I was a Teaching Assistant for Introduction to Wines, the largest wine class in the world with 800 students. The TA’s didn’t really teach, we schlepped wine glasses and wine portions for tastings for the 800 students. But, we got to take the leftover wine with us, so I spent all four years as a TA drinking great wines with my fraternity brothers and serving as Delta Phi’s impromptu tutor for anyone taking the wine class. It was the best way to learn wine, tasting and talking to others about wine.

Late summer 1991 just after graduating from Cornell Hotel School and following a culinary stagiere at Michelin Star Chez Julien in Strasbourg, I joined Hilton Hotels as Banquet Manager of The Midland, Texas Hilton & Towers. Shortly after a major renovation, I became Assistant F&B Director then Director of Food & Beverage.

We created a modern Southwest concept in the hotel called Santa Fe Place with a Cafe, a Grill and a Bar. The Grill was my baby with an innovative wine program with the wine list organized by food pairings vs traditionally as well as flights and tasting portions available. For West Texas in 1992, this had never been seen before.

What has been the most rewarding experience of your beverage career?

Working for Thomas Keller gave me the priceless gift of developing a religious devotion to and respect for ingredients.

If you weren’t developing spirits or stirring up cocktails behind the stick, what else in the beverage industry interests you?

Being in the kitchen. Every amazing dish I eat or cooking technique I learn or ingredient I discover I automatically start to think of cocktail, bitters and spirit applications.

If you had one piece of advice for a student considering a career in the beverage industry, what would it be?

Start blind tasting every beverage possible including wine, beer, tea, water…Developing your critical pallet separates the men from the boys. If you are a gal, even better as women have in general better pallets than men.

You seem to be a man of many hats in the beverage industry. What kinds of projects are you involved with?

With Rare Tea Cellars Master Blender Rodrick Markus I have started a bitters company called ‘Rare Botanical Bitters’. Our first product is the world’s 1st Winter Black Perigord Truffle Bitters which we debuted at Eric Ripert’s Cayman Cookout at The Ritz-Carlton Grand Cayman this January.

Our company’s next project is a joint venture with Boyd & Blair Distillery. We are reinventing the vermouth category with a spirit called Balsam. Balsam is everything that is in traditional vermouth with the exception of wine. Thus a restaurant can add a house wine to their Balsam to make just as much fresh vermouth as they need.

In additional to innovating in the craft spirit world, I also create and manage the cocktails for Ipic Entertainment, the leader in full service luxury movie theatres. Our locations from coast-to-coast offer craft cocktails, local beer and restaurant quality wine lists with service brought to guests’ seats in the theatres.

1 comment 03.06.2013 |

Brett Carlile and Orlin Sorensen Of Woodinville Whiskey Company– Spotlight on a Drink Careers 101 Project Advisory Board Member


Brett Carlile & Orlin Sorensen of Woodinville Whiskey Co.

We are pleased to highlight Drink Careers 101 Project Advisory Board Members Brett Carlile and Orlin Sorensen, co-owners of Woodinville Whiskey Company.

Brett and Orlin are longtime friends who decided to leave their jobs and pursue their passion, turning a love of whiskey into a career. In just three short years, the two have made their dream into reality, creating the first bourbon in Washington State since Prohibition.

Our Creative Director Julie Hadjinian first met them at a whiskey education night at Woodinville Whiskey Company. She admired the hard work they have done, in creating and building Woodinville Whiskey Co. into a respected, well-known craft spirits brand.

Why did you want to work in the spirits industry?
I’m a whiskey geek. I love everything about it–the history, the industry, and the product itself. I spent many years in the corporate world somewhat unfulfilled with where I was going. I broke away and spent a few years as an entrepreneur, which taught me a tremendous amount about business. When our state laws changed to allow small distilleries, it was something I was immediately drawn to, and I’ve never looked back.

What was the best moment you’ve had at Woodinville Whiskey Company?
Pulling into the distillery on the morning we released our first whiskey and seeing a line down the building. By the time we opened the doors the line was around the building and the local news stations were here. I’ll never forget that feeling of support from our fans.

What is your favorite thing about working in the spirits industry?
The creativity involved, from product development to marketing you are always challenging yourself in this area to stay ahead of the curve. It’s also a great industry because consumers of your products are typically in a social, off work environment, so everyone is having a great time, and pleasant to be around.

What do you think a college student should know about the beverage industry before choosing a major?
Be focused, I see so many people that want to be the XYZ vodka, gin, rum, and whiskey distillery. Not only do you never have time to perfect your product, you have no brand identity. Pick your passion be it soda, coffee, Cachaça, or whatever, and own it.

Check out this video to learn more about Brett and Orlin.

Check Woodinville Whiskey Co. on Facebook.

Click here to back our Drink Careers 101 Kickstarter project.

Comments Off on Brett Carlile and Orlin Sorensen Of Woodinville Whiskey Company– Spotlight on a Drink Careers 101 Project Advisory Board Member 03.04.2013 |

Cocktail Friday: Cali Kiss



Looking for a delicious cocktail to start your weekend off right? Then try shaking up a Cali Kiss from the folks over at Caliche Rum.

Cali Kiss

  • 1 1/2 oz Caliche Rum
  • 3/4 oz St Germaine elderflower liqueur
  • 1/2 Lemon cut into quarters
  • 1 oz chilled Prosecco (or any dry sparkling wine)

In a mixing glass muddle the lemon, Caliche and elderflower liqueur, fill with ice and shake until chilled. Strain into an ice-filled flute and top with sparkling wine.

Comments Off on Cocktail Friday: Cali Kiss 02.22.2013 |

The Glenrothes Distillery Wants to Send You to Scotland With 2013 US Vintage Maker Competition



After a highly successful 2012 US Vintage Maker Competition, this year The Glenrothes Distillery is looking to send two lucky prize winners to Speyside, Scotland with their 2013 US Vintage Maker Competition. Two separate grand prize winners will each get to take one guest with them to visit The Glenrothes in the heart of scotch country, mastering the production of single malt scotch, all culminating with the creation of a new Glenrothes Vintage.

According to contest organizers, “From February 12, 2013 until April 12, 2013, entrants can submit an essay of 750 characters or less and an image response to the prompt, “Share a Vintage Moment with The Glenrothes.” Winning entries will be selected based on the best representation of how The Glenrothes Distillery defines a Vintage Moment: A perfect combination of time, place, people and/or occasion when everything comes together to create a moment that will stay in the memory forever.

For more information on The Glenrothes or the 2013 US Vintage Maker Competition, visit www.theglenrothes.com.

Comments Off on The Glenrothes Distillery Wants to Send You to Scotland With 2013 US Vintage Maker Competition 02.12.2013 |

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