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Kellie Thorn—a bartender for the last 15 years—joined forces with celebrity chef Hugh Acheson in 2010 to open Empire State South, a vibrant reimagining of traditional southern fare, in Atlanta, GA. Her success there led to her becoming Beverage Director for all of Acheson’s restaurants in 2013. A BNIC-Certified Cognac Educator, she has also passed the reputed BAR 5-Day Program in New York and most recently became a certified Level 2 spirits educator for the WSET. She's an active member of her community and helps organize charity events for Wholesome Wave Georgia and Community’s Market. In 2018, she was named one of Wine Enthusiast's 40 Under 40. When she’s not behind the bar, Kellie enjoys traveling, kickboxing, cooking, and kicking it with her son, Finnian.
Brice Hoffman began his career in hospitality over a decade ago on the bustling streets of San Francisco, where he honed his craft at venues like the award-winning Bourbon and Branch. He has since moved to Nashville, TN, and helped to shape the growing cocktail scene there, serving as the Bar Emperor at Rolf and Daughters, among others. Currently, he's the Head of Beverage at Urban Cowboy Public House. His favorite approach is to play with classics while putting his own special touch on each menu to keep it current, interesting, and—most important—tasty. When not bartending, he loves to spend time with his babe of a wife, Leah, and their 2 monster cats and untrainable dog.
Brian McCullough—GQ Magazine’s Bombay Sapphire's Most Inspired Bartender 2010 finalist and Eater Dallas’s Bartender of the Year 2013—opened The Standard Pour in Dallas, TX, in 2012. It's been named one of the Best Bars of the South by Southern Living Magazine, and Best Cocktail Bar in Dallas by Thrillist and CultureMap. He was president of North Texas US Bartenders Guild 2010–2015 and has been featured in Tasting Panel Magazine, Imbibe, Garden & Gun, Southern Living, Food & Wine, Travel Leisure, Conde Nast, Drinks International, and D Magazine. Brian, a US Army Veteran and proud father, runs the bar consulting company Liquid & Logic Consulting and is the corporate mixologist for Spec's Wine and Spirits.