The Pour Decision Makers

 ANTONIO, BOURBON PROFESSIONAL

Funny how life comes at you full circle. In 2000, I was gifted a bottle of 12-year-old Glenfiddich Single Malt Scotch Whisky. As a 22-year-old, I proudly displayed the green, black and golden foiled cannister on my dorm room shelf.   While packaged nicely, the bottle did not come with instructions nor did I understand anything on the label except, “Whisky.” 

I quickly learned two things; my inexperienced palette could not handle what I now know is the smoke, and it didn’t mix well with ginger ale nor coke! 

Fast forward… my actual exploration and understanding of spirits was cultivated by my wife’s passion for wine.  As a drinker of both dark and white spirits, I decided to pursue an education and become a resource to others. I’ve earned the Certified Bourbon Professional designation through The Council of Whiskey Masters.   

My journey is comparable to the process of fine whiskey making, “In life, age doesn’t matter, it’s about maturation and seeing through all the smoke.” 

Clink!

TJ, CHAMPAGNE SPECIALIST

I didn’t grow up with wine at the table. So as an adult when I sat in restaurants and attended corporate events, I felt like a fish out of water. It was curiosity that drew me in, but it was confronting the feelings of intimidation that kept me going.

At first, I simply wanted to feel confident with a wine list. I stumbled into an accelerated course for a wine specialist certification. There, I was surrounded by industry professionals and not one looked like me. In that moment, I realized this journey carried a deeper meaning. I missed my first exam due to a flat tire, failed the second attempt, but the third time was the charm and the spark that ignited a decade-long pursuit of study and acquiring new certifications.

Today, my passion is leveraging education to create meaningful connections and promote inclusivity within the wine community. I specialize in Champagne because, at heart, I’m a Celebration Enthusiast!

Above all, I believe wine education should empower everyone to feel welcome at the table.