Workhorse Rye: Redefining Whiskey & Bitters!
by Rob Easter
Distiller, bartender, and appreciator of anything thoughtfully and beautifully made. Forbes 30 Under 30 Food & Wine Category Nominee.
I am focused on hospitality and surprisingly delicious things in glasses or cups. I have worked in specialty coffee, distilleries, and cocktail bars in California, New York, and Arizona. I got into distilling by taking "Craft Distilling Operations & Technology" at the almighty brew school Siebel Institute of Technology in Chicago.
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