It’s 2013.
In Vancouver, 23-year-old Julius Markarewicz is at a trade show featuring entrepreneurs who have “new ideas”. He’s one of many.
His idea is putting vodka and soda TOGETHER in a can so all we have to do is pour it.
Nude Beverages are now approaching 44 Million cans sold.
This is the story we tell today.
OUR RESTAURANTS ARE OPEN – NOW WHAT?/ NUDE BEVERAGES- THE STORY/FORT BERENS
First things first – we hope this finds you safe and well.
I’m sure you heard that BC’s restaurants are being allowed to re-open. Be forewarned – they won’t look or feel like what you’re used to.
(the BC Governments document here)
Here are the words that keep popping up under General Considerations:
Consider
Modify
Eliminate
Maintain
Provide
Create
Manage
Support
Ensure
Encourage
…and for the restaurants..directions such as
Remove, used multiple times
Provide
Consider
Limit
Encourage
Here’s a link from Scout Magazine that breaks down the original document and gives you the info you need to know. https://scoutmagazine.ca/2020/05/15/new-table-service-protocols-for-bc-restaurants/
Tasting Room Radio reached out to three leaders in the Food and Beverage industry to get their opinions and reactions.
Andrew Morrison – Editor in Chief www.ScoutMagazine.Ca
andrew morrison
Scott Ward – President/COO Brown’s Restaurant Group https://brownssocialhouse.com/
Scott Ward
Ian Tostenson – President and CEO of BC Restaurant & Food
ian-tostenson
Services Assn https://www.bcrfa.com/about-us
We‘ll keep going back to this story as it unfolds.
Julius Markarewicz – Founder of Nude Beverages
julius-makarewicz- in the beginning…
The press release was one of many that day. It said something like “ Nude Beverages is shipping more product to Ontario because in their debut they:
“SOLD OUT”
Nude is Canada’s original sugar free Vodka Soda Brand.
It all started in 2013 when Julius thought he saw a gap in the adult beverage market. Right then he started his plan to launch an RTD (ready to drink) beverage.
But first, he had to convince the BC Liquor Board to sell his discovery in their stores.
Nude was sugar, sweetener, gluten and carb free.
48 hours before the window of opportunity was closed, he sat opposite their headquarters in a Starbucks and drank a lifetime of coffee and let the decision makers across the street know that he was “right there:” if they had a questions.
At the last minute they called and he/they were in.
Nude sold 1Million cans in 2019 with a 30% market share.
It’s been a blur every since. They have now sold 44 Million cans across Canada and in a growing number of US States.
Nude comes seven flavours now with more to follow. Besides the original vodka soda, there’s gin soda, iced tea, tequila soda etc.
Nude feels it’s important to give back to the community and are developing relationships with animal rescue groups as part of their company expansion plans with more charities and movements added every month.
They have also committed to the covid relief efforts.
https://nudebeverages.com/covid-relief-fund/
Julius will bring us up to speed with this two part interview.
www.nudebeverages.com
@nudebeverages
Rolf de Bruin – co-founder of Fort Berens Wines
Rolf-de-Bruin-Fort-Berens-Lillooetnews
With his wife Heleen, they moved from Holland to BC, eventually choosing Lillooet to plant and grow their own dreams, in the form of a vineyard and winery. On a day-to-day basis, Rolf helps lead the Fort Berens team by example and by inspiration. He also manages the sales and marketing for the business. Eleven owners show great teamwork.
Rolf takes us through tasting notes and price points of their new releases
2019 Pinot Gris – 10% barrel age. Yummy! Apples, lemon, vanilla
2019 Riesling – blend of 3 vineyards. Classic honey- grass notes. Apple, pear ,citrus
2019 Rose – 5 clones all from estate. floral nose & strawberries in the mouth
(828-667-777-115-47)
2018 Pinot Noir – from estate, Similkameen & West Kelowna. French Oak. Cherries. berries. Pepper around the edges. (perfect with salmon)
2017 White Gold Chardonnay. Dry Creek Vineyard, Fort Berens Estate.
Aged in French Oak until blending. Texture, acidity, apples and orange. Pasta/chicken
2017 Red Gold– Dry Creek Vineyard.67% Merlot & 33% Cab Franc.(passimento style)
Aromas of blackberries & plums, sage & liquorice. Flavours of spice, dark fruit, oak.
Great with game, beef, hard cheese and a hammock.
www.fortberens.ca
Block Party – a series.
Eau Claire Distillery
Noble Ridge
Unsworth. Orofino. Row 14.The Hatch. Road 13
(a virtual road trip)
Lock and Worth
Anthony Buchanan
Mt Boucherie
Bartier Brothers
The WHISKY SPECIAL, featuring Davin de Kergommeaux, Eau Claire & Shelter Point
Davin De Kergommeaux – The Definitive Guide to Canadian Distilleries
“There is a movement stirring in Canada’s spirits world”
“There was a time, in the decades after Prohibition, when Canadian whisky was all the rage in America, when a bottle of Crown Royal sat on the bar cart of any serious imbiber. But by the time the renaissance in whiskey making and drinking began in the early 2000s, the Canadian product had long ago been dismissed as bland and bottom-shelf.” (NY Times 2018)
Davin has been featured on Tasting Room Radio a number of times.
He is the voice, face and author who best represents Canadian Whisky.
Check out his bio….
DAVIN DE KERGOMMEAUX is an independent expert who has been writing, talking, and teaching about whisky in all its forms and flavours for two decades. He is the world’s leading authority on Canadian whisky, and has been called “Canada’s unofficial whisky ambassador” as well as being named one of the most influential Canadians in Food and Drink by The Globe and Mail in 2016.
Davin de Kergommeaux
He is a former contributing editor to Whisky Magazine, and has contributed to or co-authored eight other books about whisky, spirits, and cocktails. He now writes full-time, and is regularly featured in many websites and publications, including Whisky Advocate.
De Kergommeaux is the founder and chairperson of the prestigious Canadian Whisky Awards and publishes comprehensive tasting notes on his website, www.canadianwhisky.org.
Penguin Random House has released his landmark book The Definitive Guide to Canadian Distilleries with co-author Blair Phillips.
It begins:
“There is a movement stirring in Canada’s spirits world”
Davin de Kergommeaux is acknowledged as the man leading the movement.
When I first met him I admitted right away that I had no history with his spirits world. (Lemon gin does not count)
So he became my teacher and I hope through Tasting Room Radio he became yours as well.
This book is a huge read. There are over 200 distilleries mentioned… it may take you many months and many sips to read the whole book but what a journey.
Davin talks about tasting and discovering these fine craft Distilleries
Eau Claire – Turner Valley, Ab
Forty Creek – Grimsby. On
Two Brewers – Whitehorse, Yukon
Shelter Point – Campbell River, BC
Rheault – Hearst, On
IronWorks – Lunenburg, NS
Black Velvet – Lethbridge, Ab
Dairy – Almonte, On
Crown Royal
And others…
Two distilleries are featured in the last half of this week’s “Room”
Eau Claire Distillery – Turner Valley , Alberta – just south of Calgary.
Caitlin Quinn Eau Claire
They were the first hand crafted whisky in Alberta. Noted for old school horse farming, a wonderful single malt now in its third batch and their very popular Parlour Gin . Our guest is Glaswegian Caitlin Quinn, Master Distiller.
Eau Claire Single Malt
Shelter Point – Campbell River, BC
When we first started Tasting Room Radio years ago we heard about “this guy on Vancouver Island making whisky”
Shelter Point
That guy turned out to be owner/farmer Patrick Evans. He has 155 hectares to work with and a great team that includes Head Distiller Leon Webb and our guest Distillery Manager Jacob Weibe
Shelter Point
FYI – when asked by officials, they quickly turned their spirits into hand sanitizer for all of us to use. It’s a safeguard against the virus. That commitment alone should solidify OUR commitment to tasting their whiskeys, Gin and Vodka.
https://eauclairedistillery.ca/
Fort Berens
Nude Beverages. On a big time roll
David Farran – Founder of Eau Claire Distillery
Unsworth/Orfofino/Row 14/The Hatch/Road 13 – The virtual Road Trip
Mid-April I was lucky enough to be invited to interview Meg Whitman, the CEO of Quibi.
Quibi is new entertainment art form. A short form mobile video company. Content is intended for viewing on smart phones.
Nothing longer than 10 minutes. News, series, films, documentaries. You name it.
Quibi stands for Quick Bites. It also stands for “ambitious”
Meg’s partner and our guest is Jeffrey Katzenberg,
Former Disney Chair (Little Mermaid – Lion King)
led Disney animation (Beauty and The Beast -Roger Rabbit)
and DreamWorks (Shrek)
It’s fair to say, this is a tough sell..they’re already planning on expanding to TV capability.
Lots of competition. Many choices. As Jeffrey says in our interview… “this isn’t a sprint, it’s a marathon. Check back in a year”
For your information and convenience, we’ve put both interviews together here.
Here’s Meg Whitman and Jeffrey Katzenberg. The Team behind Quibi
Zooming with Jason and Naomi Priestley at Home
The Priestleys
I’ve been very happy to call them friends for a long time.
Jason Priestley and I would see each other at auditions for TV and film roles in Vancouver.
Then he headed for LA and the rest you know.
Jason and TDM
We created and co hosted Hollywood and Vines TV. 3 years of shows from vineyards and kitchens in Italy, USA (California, Washington and Arizona), Mexico and across Canada.
He met Naomi while acting in London. Jay didn’t know it yet but he was “done, like dinner”.
Naydog is a force… We had lots to get caught up on. The kids, the USA and it’s pandemic and political crisis.
Plus three wines. The Rose they were drinking and my two – both with stories attached. Winemakers Cut and “The Mulligan” from Berens and Hitchcock.
Nay asks about returning to The Guadalupe Valley outside of Ensenada Mexico. It was just waking up to the possibilities of winemaking there when we visited over 10 years ago. Now it’s just exploded.
We talk about the status of his current series Private Eyes, thoughts on shooting film and tv down the road and how their family, their neighbours and fellow Californians are handling 2020.
Its casual but a lot of fun. It gets serious a couple of times because it’s a serious time we’re all living in. Cheers. Enjoy!!
Mark Wachtin and Mich Pambrun (Storied Wines and Spirits)
These two interviews were left over from our coverage of Swirl and Untapped in Parksville earlier this year.
Parksvilles gorgeous beaches!
I like these guys and I really like their portfolio. They represent – check this out –
(Vancouver Island)
Rathjen, Unsworth, Wayward Distillation
(Okanagan)
Anthony Buchanan
Bella
Lock and Worth
Desert Hills
Kitsch
Nagging Doubt
Nichol Vineyard
Synchromesh
Ursa Major
Skaha Vineyards
Scenic Road Cidery
Tall Tale
That is an impressive list of clients.
You can tell these guys know their wines and winemakers.
Mark Wachtin
Mark Wachtin
Founder – Storied Wines & Spirits
It’s all about the people—conversations, stories and histories. Vancouver Island raised (free range) with a lifetime in hospitality, Mark’s drawn to smaller, family-run operations, sustainable farming and handcrafted production methods.
Motivated by both the traditional and the new wave of producers, Mark has paired wine and food in world-class hotels, restaurants and eateries. Mark’s commitment is best expressed in his strong relationships with sommeliers, chefs, bartenders, servers and retail product consultants.
Mich Pambrun
Mich Pambrun
North Island Sales & Marketing Representative
Michel Pambrun, former DJ and hospitality pro from Manitoba, is an
Internationally accredited sommelier. Michel celebrates natural, sustainable terroir-driven wines and their environments.
His many distinctions include participation in multiple Gold Medal Plates events curating pairings and perhaps his finest harvest, the raising of two incredible daughters.
http://www.storiedwinesandspirits.com/
Fort Berens
Davin de Kergommeaux
(The Definitive Guide to Canadian Distilleries)
Nude Beverages. On a big time roll
Welcome to the pandemic
This week’s podcast is with two very fine friends.
Jason and Naomi Priestley in their house in North Hollywood.
You know Jason from 90210.
Private Eyes. A Roy Orbison video, Hollywood and Vines TV, and a bag full of films and tv series.
He acts, directs, and writes.
He’s also the luckiest guys in the World because he wed Naomi Lowde-Priestley.
They have two children who act like adults.
Years ago One of them bit me in the nether region.
We’re talking wines, politics, Hollywood and Vines and life in the USA
cheers
Our Podcast guest is one of the best songwriters that Canada has ever given The World.
Wait a minute. Better than Cohen. Joni. Neil. Lightfoot etc?
They are all peers. The originals who paved the way.
RON SEXSMITH has just released his new album Hermitage.
Ron triggers emotions and memories.
I love talking to Ron. We have the same sense of humor and history.
And we both love our coffee in the morning, wine at night and the music of Richard Manuel, Kinks, Zevon, The Who et al.
Enjoy the conversation and the Zoom video that comes with it.
BC WINE MONTH 2 WITH RHYS PENDER & BREAKING BREAD/ HOSPITALITY HUSTLE
Wine Master Rhys Pender (Little Farm Wines) set out to remind all wine fans why BC has such great wines and celebrate all of the choices we have.
Part one took us from April 1 -15..with musical interludes via his ukulele.
Now we present almost all of part two , including the Ukulele jam
(We had TRR edited and done, when his last rant and his wrap up was released…a tad too late for this)
Rhys rants us through cellaring BC wines, 2019 Vintages, bottle aged BC wines, Riesling, single vineyards, organics and Syrah ( a tricky wine to sell but maybe the best wine we grow)
Rhys Pender MW is a wine educator, freelance wine writer, wine judge and consultant to the industry. Working in the wine trade since age 14, Rhys’ career has included experience in the vineyard, cellar, wine retail, education and hospitality – providing knowledge in all facets of the business. In 2010 Rhys became Canada’s youngest Master of Wine (MW)
Rhys Pender
Rhys instructs the Okanagan WSET® and educational programs for Wine Plus+.
Enjoy the rants..Rhys knows what he’s talking about.
https://winebc.com/wine-bc-events/
https://www.mastersofwine.org/rhys-pender-mw
https://www.wineplus.ca/about/
All of us are going through these “strange days indeed”!
Nobody more so than the men and women of the culinary, wine and hospitality industries. Tasting Room Radio knows a lot of these fine people having done interviews with them for over 12 years.
Thing is, there are 1000’s who we haven’t met and they’re all out of a job and having to pay rent, feed themselves, take care of families and of course,
That’s why we’re doing feature stories and interview on events and social movements that have the potential to help.
Shelley McArthur
The first press release for Breaking Bread came in from at SMC Communications March 13th
VANCOUVER, BC (March 13, 2020) — Members of Vancouver’s hospitality community are uniting in solidarity to urge the public’s support of the local independent restaurant and service industry as well as those whose livelihoods rely on them, by offering myriad ways to show support during this unprecedented time of COVID-19.
Comprising 23 local restaurants and counting, this newly formed collective wants to reassure the public that they remain committed to doing everything possible to ensure the health, safety and well being of their guests and staff.
They will continue to implement all guidelines set out by such regulatory bodies as Vancouver Coastal Health, the World Health Organization and Centres for Disease Control.
THIS Press Release came in April 28th
Founded on March 13, 2020 by hospitality communications agency SMC Communications, Breaking Bread was born out of a collective of 23 restaurants in the Greater Vancouver area that came together to urge public support in response to COVID-19. Since then, the website has expanded to more than 1,500 listings nationwide and is growing in new features and businesses by the day.
For more information or to stay up to date on all the latest news, visit breakingbreadnow.com, follow @breakingbreadnow on Instagram and become a fan of /breakingbreadnow on Facebook. #breakingbreadnow
Way to go Shelley (and teams)
Hospitality Hustle Dana Lee Harris (Exec. Dir. BC Hospitality Foundation)
Dana Lee Harris
…. and then there’s the powerhouse Dana Lee Harris. Also in the communications business but recently has become the voice and face of BC Hospitality Foundation.
This was her press release. May 31 @ 6:00 am – 7:00 pm
#HospitalityHustle (a virtual event)
The original plan for the Hospitality Hustle was for the event to be an in-person 5km walk/run around Burnaby’s Deer Lake, followed by Sunday brunch at Hart House Restaurant. The event was intended to raise funds, as well as raising awareness of the importance of mental and physical health.
Due to the COVID-19 pandemic, however, the initiative has expanded into a province-wide virtual event: hospitality workers, as well as foodies who have missed getting out and dining, can get moving by training for a province-wide #HospitalityHustle that will take place on May 31, 2020 anytime from sunrise to sunset.
Keeping SOCIAL DISTANCING front of mind, we encourage participants to join this FREE event.
Pick your activity – walk or run 5km, dance for an hour, skip, prance, skateboard or take a 10km bike ride – and start your training today!! Then on Sunday, May 31st our entire community will virtually get their ‘Socially Distant Hustle’ on for hospitality.
https://bchospitalityfoundation.com/event/bchf-hospitality-run/
https://bchospitalityfoundation.com/
Dana Lee Consulting
#hospitalityhustle
Davin de Kergommeaux
Jason Priestley – Hunkering down in Hollywood
Fort Berens – New Releases
Nude Beverages – on a roll
photo credit: Kate Siobhan Mulligan
“they do not adapt to the market needs but rather feel it is the market that needs to adapt to the needs of the agave”
For fans, the search for real mescal/mezcal starts in the city of Oaxaca, Mexico
The tasting session with Sosima in Oaxaca was a Christmas present from my daughter Kate.
Her husband Pete was along for the tasting, to take some photos and make sure I found my way home.
Sosima is a third-generation mezcal master from San Miguel Suchixtepec. Olivera’s grandfather and her father brought Sosima and her six brothers into the world of making mezcal from a young age. She was taught the art by her Grandmother and Aunt.
She’s proud of her chontal ancestry—the indigenous people of Oaxaca—and explains that her people are a peaceful and united group that continues to make mezcal in the traditional approach: not only for drinking but to sustainably cultivate the plant for future generations to come.
There’s a saying in Mexico about Mescal
“When something is bad..the answer is mezcal
When something is good..the answer is mezcal”
photo credit: Kate Siobhan Mulligan
Her primary label is FANEKANTSINI MEZCAL COOPERATIVE.
They are the Maestro Chontales Tres Colibris (Three Hummingbirds) from Sola de Vega in Oaxaca.
Eight families with a long tradition of Mezcal making.
We welcome to Mulligan Stew Podcast The Mezcalistas
Mezcal FaneKantsini (@fanekantsini)
Mezcal FaneKantsini – Home | Facebook
SOSIMA OLIVERA – OAXACA MESCAL MASTER & FUNDRAISING FOR BC HOSPITALITY
Stay safe and well. Please watch over each other and Be Kind.
We start with the headlines.
During this pandemic restaurants and wineries have been shuttered. The hospitality business has been struck a dark blow. Staff and employees of every description are now sheltered at home, unable to work and watching their saving disappear. There’s bills to pay and families to feed.
This week we spotlight the first of two support movements.
The HOPE Fund has been organized by the 44 wineries of Oliver Osoyoos Wine Country!
Following the closure of tasting rooms, Oliver Osoyoos Wine Country launches the HOPE Fund (Helping Our People Eat), which will support up to 200 family meals per week for members of the region’s hurting hospitality industry, who have lost their jobs due to COVID-19.
In partnership with Oliver-based deli Oliver Eats Ltd., the fund will help them to produce fresh and frozen family meals that will help support those that are usually employed by wineries, restaurants and other hospitality businesses in Oliver Osoyoos Wine Country (McIntyre Bluff to the Border) but are out of work due to the pandemic.
Oliver Eats
The organization’s 44 member wineries range from some of the largest winemaking brands in the Okanogan Valley to small, independent family run estates. All are donating to this cause in a unified offering of support to the people that help make this area so special.
One of our guests Derek Uhlemann, founder of Oliver Eats said:
“From farm hands to dishwashers, cellar hands to servers, these people are the backbone of our region and it would be shockingly different if they weren’t around. The pandemic is a shared hardship and we wanted to support our workers with nutritious, delicious family meals.”
Derek Uhlemann
Guests are:
Jennifer Busmann – Executive Director of Oliver/Osoyoos Wine Country
https://www.oliverosoyoos.com/
Derek Uhlemann – Founder of Oliver Eats https://olivereats.com/
Jeff van Geest – Executive Chef Miradoro Bistro at Tinhorn Creek https://www.tinhorn.com/Restaurant
Sosima Olivera photo credit: Kate Siobhan Mulligan
Mezcal FaneKantsini (@fanekantsini)
Mezcal FaneKantsini – Home | Facebook
Our featured guest is Sosima Olivera. A Mescal Master in Oaxaca.
mezcal tasting photo credit: Kate Siobhan Mulligan,
Mezcal is the distant cousin of Tequila. For fans, the search for real mescal starts in the city of Oaxaca, Mexico (wa-hawka)
The tasting session with Sosima in Oaxaca was a Christmas present from our daughter Kate.
Kates husband Pete was along for the tasting, to take some photos and make sure I found my way home!
Sosima is a third generation mezcal master from San Miguel Suchixtepec, Olivera’s grandfather and her father brought Sosima and her six brothers into the world of making mezcal from a young age. She was taught the art by her Grandmother and Aunt.
She’s proud of her chontal ancestry—the indigenous people of Oaxaca—and explains that her people are a peaceful and united group that continues to make mezcal in the traditional approach: not only for drinking, but to sustainably cultivate the plant for future generations to come.
Beautiful Oaxaca! photo credit: Kate Siobhan Mulligan
I wanted to know about the nuances of mezcal.. much of what we see is industrially made by large distilleries.
How do we know what’s in the bottle?
Sosima takes us through the test you can do with any bottle of mezcal right in the store.
Watch the bubbles, not the label. The bubbles tell you the quality.
There’s a saying in Mexico about Mescal:
“When something is bad..the answer is mezcal
When something is good..the answer is mezcal”
FYI – In Mexico if you are about to go into labour ..the nurses pour you a ½ glass of mezcal to INDUCE LABOUR!!
The mezcals that Sosima poured for us were up to 8 years old. Glorious nose and taste.
photo credit: Kate Siobhan Mulligan
Forget that sense of pepper hitting you between the eyes…
Deep flavours of caramel and spice. Vanilla and citrus. Wonderful texture.
No mix..no water..no ice..just Mezcal very neat!
Her primary label is:
Sosima and tdm
.
Sosima Olivera works with a collective in the Sierra Sur of Oaxaca and sells to bars, restaurants, and mezcalerias in Oaxaca.
colours of Oaxaca!
Our interpreter is Jennifer Furlong from the company Tlayudona. She specializes in “cultural experiences”
“Tlayudona provides unique and authentic experiences in Oaxaca based upon intercultural learning and mutual respect. The idea is that our hosts design the experiences that they offer, and our visitors are their guests.“
Pete and Jennifer
We thank her for the support and knowledge.
Please enjoy this..because we sure did.
Jason and Naomi Priestley – at home LA on Zoom
Hospitality Hustle with Dana Lee Harris
Exec Director of BC Hospitality Foundation
Checking in with Fort Berens. (Lillooet)
Winemakers Cut – someone to watch.
