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Bartenders Behind the Gincember Box!

Behind the Take Flight

Kyle Zimmerman runs the cocktail program at The Hutch, a cocktail bar within the first true fine dining restaurant in Oklahoma City. He caught the bug at a young age while working a holiday catering shift and later left his sales position to bartend full-time, which he has done for more than five years now. Prior to The Hutch, he was the general manager of Oklahoma City’s top whiskey and cigar lounge and has also done consulting and competition work (including Bacardi Legacy). Kyle is a firm believer that service and hospitality are at the forefront of tending bar.

Behind the Above a Persimmon

Tyler Hudgens is the Bar Director at The Dabney in DC, which, since opening in the fall of 2015, has received praise from Michelin Guide,the James Beard Foundation, Bon Appetit, Southern Living, and Food & Wine as a Best New Restaurant. She is a Bar Ready graduate of the BAR 5-Day, and an active member of both the United States Bartenders Guild and the DC Craft Bartenders Guild. She travels to work and teach with Barsmarts, The Bar Institute, Diageo World Class, and The Washington Cup. Before The Dabney, Tyler led a variety of beverage programs along the East Coast and overseas, most recently as head bartender at The Columbia Room.

Behind the Flaming Rosemary Gimlet

Keith Walbauer is a leading bartender at Rumba in Seattle. He is a founding member and vice-president of the Washington State Bartenders Guild, as well as a published writer on the topic of spirits and cocktails. His drinks have been featured in books, magazines, and newspapers both regionally and nationally. Prior to Rumba, Keith was a co-owner of Liberty, and tended bar at Union, Vessel, and Barrio in Seattle. He also holds a degree from The Jack Kerouac School of Disembodied Poetics at The Naropa Institute . . . which has nothing to do with bartending, but it’s pretty cool.

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