How Luxury Spirits Win the NYC Bar Scene| Bar Talking Talking Bar Podcast

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Hi, I'm a turn and I'm a re rollist.
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And this is Barking Talking Bar.
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You're access to the heartbeat of New York City's bar in hospitality team.
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Hosted to never state whisky down with bartenders, grand and ambassadors, hospitali pros, and cocktail lovers.
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Whether it's the art of bartenders, the hostile behind hospitalism, or the wildest bartels, expect raw conversations and listen to the people for your favorite cocktails and keep the nylon alive.
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If you love bards, it's great.
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And the stories that bring them to life, follow us, share and subscribe to keep the conversations flowing.
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Welcome to another week of your Fireball Podcast.
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Bar Talking, Talking Bar.
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I'm so happy we are here another week.
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Thank you guys for liking, subscribing, commenting.
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It really means a lot for us.
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As you know, we are a small podcast and we are reaching out a lot of hearts.
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But I mean, how can I reach your hearts without somebody sitting here?
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Right?
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Yeah.
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Yeah.
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So thank you so much for watching.
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I'm Nuria Robles.
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And I'm Elgin Hernandez.
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And today we have another big pig.
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Help me introduce our guest of the day, Leah Miller.
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Thank you, Leah.
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Thank you so much for having me.
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I think you put Edgar nervous.
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I'm a little nervous, you know why?
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Because everybody's ringing on the door, and I don't know if I should I run outside or should I should I stay?
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But I'm gonna stay.
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I think it's probably the other the other uh apartment, anyways.
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Uh thank you so much for coming.
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Yes.
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Uh we I mean we've been trying to get you on the acid for a long time, and we've been following your career.
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Uh I'm gonna start a little bit uh by telling you when I met you, because I think this was during the pandemic, actually.
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Yeah.
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Yeah.
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Uh first time I met you, you went to the establishment I currently work.
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I was introduced uh by Aaron Reese, one of my really good friends.
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And then from there, you know, we loved the support you showed us uh until now, of course.
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But you know, I I don't want to go all the way in without having you say it uh with your own words, uh where you're really from and you know your your own.
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Tell the world who you are.
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Sure.
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Um yeah, um my name is Leah Miller.
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Uh currently I am the regional director of sales for Altamora Distilleries, a lovely vodka from Puglia in Italy.
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Um before that I was with Kampari Group for close to six years.
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Um but I've been in this industry for um probably about like 12 years now.
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Wow.
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Yeah, wow.
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And where are you originally from?
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Are you from New York?
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I'm from Jersey.
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I didn't go far.
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Oh, okay.
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Yeah, I lived about 13 miles out of the city, so I grew up coming here.
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Um, you know, I had my parents worked here in the city, and yeah, I uh been here basically my whole life.
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I did a stint in college up in Massachusetts and then came right back here.
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I moved to New York in 2018.
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Wow, oh yeah, what 2019?
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Yeah.
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Uh I also met you.
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I mean, I was through Edgar.
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Yeah.
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And I was like, I was very happy because you know, like it's funny when you start um meeting new people, and sometimes it's hard to like have in that chemistry.
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And I think we click.
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Yeah, we really did.
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And uh I was very like happy to meet you because I was like, oh she works for company and then you know I love merch.
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Yeah, compari is really good at the merch.
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They they truly do it right.
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And you know, I'm gonna give a little shout out to one of their uh agencies that they work closely with, Love and Victory.
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It's a woman-owned uh company out in uh in um Gowanis.
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Oh, it's here.
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Yeah, yeah, they're wonderful, wonderful humans.
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Um, I'm still friends with them.
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I talk to them all the time.
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Going to a concert with one of them next week.
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But yeah, Love and Victory, definitely highly recommend.
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You know, you've seen their Mescal shirt, their Negroni sweatshirt, etc.
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So yeah, but they work with a lot of brands.
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Hey guys, we need uh some uh talking talk of our for the audience.
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They've been requesting.
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Uh but yeah, thank you.
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I mean, uh yeah, I want to go back a little bit and you know, um, I actually wonder when do you decide to start working in this industry?
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Were you part of the industry while you were going to school?
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Or yeah, um, my first job was uh I was a server um at the place where they filmed the last episode of The Sopranos.
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So it would they were filming at the time when it was crazy busy.
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It was like an old school diner and uh homemade ice creams and candies.
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So I was making like 50,000 Sundays and yeah, it was it was a lot.
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Um and then from there, you know, I worked at a a bakery, and then in college I um I've always had just random jobs.
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I I've had the most random jobs in the world.
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Like I've worked at, you know, a mini golf center, I worked at a beauty supply store, I worked back of house um during college making grab and go uh throughout the campuses, so like you know, fruit cups and salads and sandwiches and yeah, worked the pizza line, burrito line, did all that.
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So yeah.
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So I've always kind of been in some form of hospitality.
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Um during college, I worked in liquor stores.
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Um back in college, I originally studied art, um, studio art.
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And after one semester, I dropped out and switched over to the hospitality uh um business school because I realized that art is subjective and no one should be created on it.
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And I didn't really think I was gonna make money off of it.
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So figured business, business, hospitality, and that's kind of where I stemmed.
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And after college, I didn't know what I wanted to do.
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Um, I'm not really a corporate girly.
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I don't like wearing suits.
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I don't really like listening to, you know, I guess being told what to do.
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So I don't, I wasn't really going towards, you know, like a corporate hotel chain, if you will.
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No disrespect to anyone that does it because it's so hard and a lot of work.
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But um that's how I kind of found myself bartending.
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Um, and I really, really fell in love with that.
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Um and just being able to create, and you know, I'm not a desk person, so it was just really nice to like have different people every day talking to and really learning about spirits and um really fell in love with that.
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So worked my way up to like bar manager.
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This was all in New Jersey.
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Um, but I've had like a plethora of different jobs, and you know, I I was never finding my home on the restaurant side of things either.
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And so I saw a sales position open for Founders Brewing, which is a uh brewery based in Grand Rapids, Michigan.
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They sell all day IPA Breakfast Out, if you've heard of it.
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I love it.
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Um yeah, it's a it's a great brand.
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And uh they gave me a chance.
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I was working at a craft beer bar at the time in New Jersey, and they hired me as like the Jersey sales rep.
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So that was like my first sales position.
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So that was 2016.
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Um worked in Jersey for a year and a half, and they had a position open in New York.
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And I had never ever thought about moving to New York, but you know, I was like, why not?
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I I like to consider it, you know, like uh kind of like the the silly quote from Dodgeball.
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If you can dodge a wrench, you can dodge a ball.
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Um and I think if you can sell in New York, you can sell anywhere.
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And I think it's some people dodge pants.
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Yeah, yeah.
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So I just thought it was like a really good uh experience, you know, for my resume and my career, and um worked for founders for three years, and then Kampari was hiring.
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Um and I uh I had a mutu I had a a friend who knew someone who worked for Kampari.
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Um and you know her name, Olivia Sario.
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Yeah.
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Um so she was based in Seattle as a sales rep, but she used to work in beer, and so we had a bunch of mutual friends.
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And so she basically gave me the hiring manager's email, and she was like, here, give it your best shot.
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And so he gave me a shot because that's what sales is, like finding the right person to talk to, you know.
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Yeah, yeah, I know, and I'm sure the personality personality help a lot because you have a really good personality.
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Uh appreciate not subjective though.
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You know, we all have good days and bad days.
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Yeah, but I always drink coffee when I'm jittery, that's all I say.
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Yeah.
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Um so uh we're gonna go a little bit back to the start because I think you you did a very amazing line work.
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But you know, sometimes jumping from uh, you know, working in the store or something, but sure.
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Like a server or yeah, it was the server.
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My very first job was uh uh it was an old school diner that made their own ice cream and candies, and I was a server there.
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Um I didn't last long.
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Uh I was there for like maybe three months.
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Um I had I was 15 and I had worked a double and the server after me didn't show up.
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So the owners were uh they tried to force me to stay uh to work at triple basically, which is illegal.
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And my mom busted in because she was picking me up and she was like, she Leah has two finals the next day and she has to study, and so sh yeah, they basically fired me because school was more important.
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Oh yeah, I mean at 15 also you can't work three doubles, yeah.
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It was uh it was interesting.
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Um but yeah, I mean it you're gonna have a slew of good good bosses and bad bosses.
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I I always say like you don't leave your job, you leave your boss.
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So I truly love what I do.
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Yeah, and especially the people that you actually connect with, you know, at the moment.
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I mean, I guess like we also have uh it's very interesting because we have people that they've been managers and they decided to be managers in the hospitality servers that they only want to be serving bartenders that want to be bartenders.
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So also people that sales is like, you know, I'd rather do this.
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Why do you choose to be on the sales instead of keeping like staying at the bartending?
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Because I got fired from so many bartending jobs.
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I'm not for everybody.
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That's good, you know, like I just have no filter, you know, I just tell it like it is.
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But I am a really hard worker and I it really makes me so happy when someone gives me a chance because I'm really I'm I'm very loyal and I really put my all into something when I I have my heart in it.
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Yeah.
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And um do you remember why you were fired or like I mean the first one was school.
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Um there was a situation where someone went on maternity leave, and so they hired me as a temporary position.
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Uh they didn't tell me that.
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So when she came back, they just let me go.
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Oh sometimes it's like silly p silly situations like that.
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You know, there's also really sad ones.
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Like my grandma passed away and I had to go, I had to go to her funeral because I I was raised Jewish.
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I'm not religious at all, but you know, in the Jewish community, um you don't wait a week, like you bury them immediately, like within 24 hours.
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So I had to like, I had already gone down to it was her birthday, we were kind of saying our goodbyes, and I flew back and she had passed away.
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So we had to go back down.
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And so they let me go for just like taking time off.
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Yeah.
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And it happens, it's unfortunate, but yeah.
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Also, uh, I feel like I I used to see that a lot of then, more past 2016, 2017.
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Yeah.
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Even 2018.
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Um, there are a lot of law regul and regulations nowadays that you if you leave for any reasons, you cannot be fine.
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Yeah.
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I mean, in hindsight, I was so young back then I didn't advocate for myself, you know.
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Um and that's how we learn, you know, through the process of being in the hospitality industry.
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You cannot like grow that thin skin, uh or thick skin to not take it personal, but say like this is not for me, move along.
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Right.
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You know, like that's where, yes, we do this because you know we want to make and make and make money at the end of the day.
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Right.
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But also you cannot be in a place that you're not comfortable with at the end of the day.
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There's so much, so much toxicity out there.
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It's it's truly finding the right fit.
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And it's hard to find your family.
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Um, I like to call this industry the land of the misfit toys.
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You know, it's uh there's so many walks of life and so many different types of people.
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And you know, I think that's the beautiful thing of how many bars and restaurants are here in the city, and I mean not just that, like hospitality in general.
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There's so many forms of it, and so it's like sometimes you have to go through a few to find your home.
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Yeah.
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And I feel like this this industry is also like not just challenging, but like in many ways it feels like it's uh it's true, but in other ways it's like I mean, for a woman, I feel like sometimes you feel empowered for women, but then you find out that uh the empowerment is kind of like fake.
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Yeah.
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Because they just call it a friend, so you know, if you're not part of the cool group.
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Yeah, and it it's clicky.
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Um someone had told me when I was working in my beer job that I was only hired because I was a woman.
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Um, because they wanted the like token diversity.
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And who knows, maybe it's true, but also it doesn't feel good to say that instead of just being hired for you just being qualified.
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Exactly.
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I mean what might makes you qualify basically, right?
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Yeah, and I mean in that topic also is like it's good to hire women because they need women, right?
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Then we need perspective for other abuse, you know, uh people with disabilities and everything.
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But at the same time, it's once you start working, even if you're a woman, a man with disabilities, if you're not fit for the job, it doesn't matter if they were hire.
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Um and then during this uh like you know process of you you know going to hospitality universal going back to like college.
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Uh well I finished I finished school.
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Um I don't know if I want to go get my master's and just be in debt again, you know.
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Um I also, you know, I think it's really hard, you know, people will ask you, like, what do you want to do in five years?
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And it's like, I don't know what I want to do tomorrow.
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Like it's it's really it's so especially in this world, like I feel like every industry is truly struggling, but it's just like the the hospitality and and liquor world has truly taken a hit, you know.
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So it's like we just gotta kind of hustle and just keep moving forward one day at a time right now.
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So I just don't know what the feature holds.
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Because I feel also the the technology nowadays has been like, you know, killing jobs and everything.
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I thought I thought this industry was like immune to AI, and I'm just hearing like our wholesalers are are like cutting jobs for you know online portals and things like that.
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I think I think they'll eventually come back to human because they'll they'll realize that you know they made the mistake of like we're the reason why people buy the brand in the first place.
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Yes, exactly.
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Now that you mentioned AI, uh I've seen a lot of posts of a lot of different events nowadays with AI, and you can literally tell this is AI.
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You know, it takes you five minutes, sometimes ten, someone's sometimes 30 minutes to create a something uh on a different platform.
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Or just post a video and a picture and put some font in it.
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But it I think it's easier to just put uh on AI what do you want with your brand, and it just makes something for you.
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I just I refuse to use it.
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It's hard.
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It's really I mean, my problem is like I'll do a Google search and then accidentally click on the top, which is all AI, and I'm like really trying to avoid it as much as possible.
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But it's also like in our industry, we are a bunch of creatives, right?
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So it's like we're just people using AI is just taking away from humans that are creators.
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And I feel also like no, obviously nothing is like particularly innovative by itself.
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We also take ideas from everybody.
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Yeah, and that's what AI does, like it takes from us.
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Well, you know, if you see posters that different restaurants, they all look the same.
00:16:44.000 --> 00:16:51.840
Slub and the same colors and everything, but it it it takes away kind of like that connection of like, oh, I want to be here, right?
00:16:52.320 --> 00:17:00.480
And like past week I I was reading this article from saying that if we don't do anything, AI is gonna kill us in the next decade.
00:17:00.639 --> 00:17:00.879
Yeah.
00:17:01.120 --> 00:17:03.759
Which is very like uh I don't know, dystopic.
00:17:04.160 --> 00:17:05.039
Yeah, but it really is.
00:17:05.359 --> 00:17:05.680
It is.
00:17:05.839 --> 00:17:07.279
But it is true, honestly.
00:17:07.359 --> 00:17:11.119
Like you have well, in a sense, you have to stay relevant.
00:17:11.440 --> 00:17:18.319
Know that there that is there, there's there's a tool that you can probably use in the future, but at the same time, if you don't need it, you don't need it.
00:17:18.799 --> 00:17:20.960
Yeah, I think people are just relying too much on it.
00:17:21.119 --> 00:17:27.279
You know, I have been seeing these commercials of like they're appealing to like the elderly generation or like our parents' generation.
00:17:27.440 --> 00:17:32.480
And I'm like, these people are gonna be gone in the next 20, 30, 40 years.
00:17:32.640 --> 00:17:36.400
So like, why they don't care about our future, and they're the ones that are using it.
00:17:36.480 --> 00:17:37.599
Like it's killing me.
00:17:37.759 --> 00:17:39.279
It's really, it makes me so upset.
00:17:39.519 --> 00:17:56.640
And I think it within the industry, it's also kind of um I don't want to say it's lovely, but it it takes also that part of like learning in a way that you're gonna literally tell the guests like this is what it is, instead of like just learning through your memory.
00:17:56.720 --> 00:17:57.759
Yeah, you don't even know what you're doing.
00:17:57.920 --> 00:17:59.519
Yeah, people aren't learning the same way.
00:17:59.759 --> 00:18:07.519
And I understand, I mean, like so many of friends of my friends have opened up bars in the past few years, and I understand like AI is like a cheaper route, you know.
00:18:07.599 --> 00:18:13.599
When when you don't have investors and you're doing it on your own, you know, it's like you want to find something that's like cost effective.
00:18:13.759 --> 00:18:19.359
I get it, but you know, it's like just I I can't I can't do it.
00:18:19.680 --> 00:18:23.519
You can go on a on somebody's page and you can see AI AI, it's all AI.
00:18:23.599 --> 00:18:27.279
And then you see all the the posts from like six months to eight months ago.
00:18:27.359 --> 00:18:27.519
Yeah.
00:18:27.680 --> 00:18:28.960
And they look very different.
00:18:29.920 --> 00:18:30.799
Yeah, they look very different.
00:18:30.880 --> 00:18:31.039
Yeah.
00:18:31.200 --> 00:18:33.039
Um, you know, see it regulations.
00:18:33.440 --> 00:18:37.279
But I mean, on on the other hand, like you have experience on sales, right?
00:18:37.440 --> 00:18:37.759
Yeah.
00:18:38.000 --> 00:18:46.720
Um then you can tell us a little bit of like your experience from I don't know when you started to now what it's like being a woman in this business.
00:18:47.119 --> 00:18:48.720
Being a woman in this industry.
00:18:49.920 --> 00:19:02.400
Um yeah, I mean, I it's it's funny, I feel like growing up I didn't have many girlfriends, and now I feel like I like my entire community is like mostly women, which is just super badass.
00:19:02.720 --> 00:19:05.599
And I think like women get shit done.
00:19:05.759 --> 00:19:12.400
You know, it's like they they are better at multi- I mean, I don't want to like speak about different genders and whatever it might be.
00:19:12.559 --> 00:19:22.960
I think like everybody has their different skills, but like, yeah, I think like being in it's it's weird to say like it's a male-dominated industry, because I think most industries are male dominated.
00:19:23.119 --> 00:19:29.359
I just feel like we have to, we do have to work a little harder to be noticed, you know.
00:19:29.599 --> 00:19:34.079
Um I mean, I'm I work with Altamora Distilleries.
00:19:34.240 --> 00:19:36.400
I was the first female they've hired.
00:19:36.559 --> 00:19:40.240
Um, at least, you know, in in I I was the first salesperson they've hired.
00:19:40.319 --> 00:19:41.920
You know, they're only four and a half years old.
00:19:42.079 --> 00:19:47.359
So, you know, I I'm not saying that they are they still are just growing.
00:19:47.599 --> 00:19:51.200
Um I think like Kumpari was really good at diversity.
00:19:51.359 --> 00:19:59.519
I think there was like a a lot of women in on the marketing side of, you know, in the office, there was a lot of diverse, not just women, it was like a very diverse team.
00:19:59.599 --> 00:20:04.640
But yeah, like sales, like once again, I was the only woman in the New York sales team for Kumpari groups.
00:20:04.720 --> 00:20:06.640
So yeah, I think there's a long way to go.
00:20:06.720 --> 00:20:11.039
But like I said, it's also just hiring people that are the right fit for the job.
00:20:11.279 --> 00:20:16.720
Um, I think in sales, like, I think a lot of people think it's a really cool job.
00:20:17.279 --> 00:20:28.079
Don't get me wrong, there's perks, but it's also work, you know, it's like when it comes to corporations, like you are working nine to five, but then you're also working with bars that open at four o'clock.
00:20:28.160 --> 00:20:43.119
So it's like 14-hour plus days of like, cool, I have to do my admin work and all the emails catching up, and then also have to go set up meetings and then go support your menus or well items or whatever event you had set up.
00:20:43.200 --> 00:20:46.000
So it's like it's just learning how to balance.
00:20:46.240 --> 00:20:51.599
Um and I think that's something that a lot of people struggle with.
00:20:52.160 --> 00:20:55.680
Um, it's something that I still struggle with, I'm still trying to figure out.
00:20:55.759 --> 00:20:59.839
But like work-life balance is something that I've been really trying to prioritize a lot more this year.
00:21:00.160 --> 00:21:08.480
And I think uh a lot of us who work on this side, you know, who are bartending or who are in the purchasing outside, we don't really see that.
00:21:08.640 --> 00:21:14.960
We only see the person who goes there who, you know, has a product or who tells you about the new product uh coming out.
00:21:15.119 --> 00:21:20.319
But we don't really take the time to say, hey, you know, we don't know what what kind of day do you have.
00:21:20.400 --> 00:21:20.480
Yeah.
00:21:20.720 --> 00:21:27.039
And sometimes I've seen it with a lot of bars, bartenders, where they want a product that day within an hour, deliver it.
00:21:27.119 --> 00:21:41.440
And I'm like, if you want something, you have like you have to be conscious about the person who's giving you something that you want to use for your menu, but also have in mind that if you want to taste it, give her time or give him time to drop it off.
00:21:41.680 --> 00:21:42.160
Yeah, for sure.
00:21:42.480 --> 00:21:49.279
Because I've seen it in the past, you know, I I remember seeing this, uh, and I'm gonna put this as an example because I think I have to make this m a bigger uh relation.
00:21:49.759 --> 00:21:58.559
Um somebody ordered a bottle of a spirit, and they expected the person, the brand ambassador, to drop it off like within an hour.
00:21:58.799 --> 00:21:59.759
And that I mean.
00:22:00.160 --> 00:22:02.640
Do you don't know what the person's day is or schedule?
00:22:03.279 --> 00:22:04.640
What if he's in Seattle?
00:22:04.960 --> 00:22:05.119
Right.
00:22:05.359 --> 00:22:09.279
And then you know, how do you, hey, I'm I'm coming back in three days, right?
00:22:09.359 --> 00:22:09.519
Yeah.
00:22:09.759 --> 00:22:12.160
So I think that's the one perspective I want to put in on there.
00:22:12.400 --> 00:22:15.599
We don't know how much you have to work with suppliers.
00:22:15.759 --> 00:22:18.720
Um, I think it's something that more people should actually talk about.
00:22:18.799 --> 00:22:25.119
So I'm very, very happy to, you know, explain to especially newer buyers and newer bartenders, like how a lot of this works.
00:22:25.359 --> 00:22:28.720
I think um, I think a lot of different brands operate in different ways.
00:22:28.880 --> 00:22:32.960
Some brands have more uh localized support than others.
00:22:33.200 --> 00:22:37.519
Um, you know, for example, like Kumpari Group, their brand ambassadors were national.
00:22:37.599 --> 00:22:40.960
So they were traveling on a very regular basis.
00:22:41.039 --> 00:22:47.359
And so if someone wanted to see one of the brand ambassadors, I would remind them like I'm your local brand ambassador, if you will.
00:22:47.519 --> 00:22:49.039
Like it's just me for now.
00:22:49.119 --> 00:22:51.440
Like, if you want to schedule something, we can schedule something.
00:22:51.599 --> 00:22:53.359
But like this is their calendar.
00:22:53.519 --> 00:23:02.960
So other as opposed to another brand that would have like, you know, many sales reps, many brand ambassadors just localized to this region, for example.
00:23:03.119 --> 00:23:08.480
So I think it's just the reminder that like everybody operates differently.
00:23:08.720 --> 00:23:17.039
Um, you know, I feel like I feel like, for example, like right now, a lot of bars are going through RD for their new fall menus.
00:23:17.119 --> 00:23:32.960
And it's like, I I I wish more people would like let the brands know that they're working on stuff, because then we'll see a menu flip flip and we're like, especially smaller brands, we're like, oh, I wish I I wish I knew that, but I can't be out at 20,000 bars a day just learning about everyone's RD.
00:23:33.119 --> 00:23:52.240
So it's like I hope that like if people are doing development, like, hey, I still want to continue working with you, like letting you know we're doing this and that I can offer you something new, which I, you know, I only work for one brand, so I don't have something new, but um but it is a brand that not everybody knows or has.
00:23:52.480 --> 00:24:07.519
So no, yeah, and I actually um when I learned about uh Altamura, uh the difference between the backa and the grain is what got me interested because you know you normally get rye, corn, potatoes, yeah, greens, beans, tomatoes.
00:24:09.119 --> 00:24:09.359
Yeah.
00:24:09.759 --> 00:24:13.680
So you get your rye, your corn, your potatoes, uh, vodka, um, you know.
00:24:14.079 --> 00:24:15.200
Yeah, any neutral grain.
00:24:15.519 --> 00:24:15.839
Exactly.
00:24:16.000 --> 00:24:18.000
Yeah, but I didn't know all about Altamura.
00:24:18.240 --> 00:24:21.200
And then when you described it, and I was like, okay.
00:24:21.359 --> 00:24:25.680
You know, they use a different grain from ali from um I got from Altamora.
00:24:25.920 --> 00:24:31.519
Altamura, yeah, it's from Altamora from Puglia, which is actually the the heel of the boot of Italy.
00:24:31.759 --> 00:24:43.519
So um our, you know, I'll just like a little tidbit, but like our our owners actually are American and they moved during the pandemic to to Puglia and they fell in love with, you know, the sunshine and the beaches and the food.
00:24:43.759 --> 00:24:55.839
And uh they discovered the Pane de Altamora, which is um, it's uh the only bread in the world that's designated through the government, you know, similar to like a Pomegano Reggiano, Pomodoro, tomato.
00:24:56.240 --> 00:25:00.720
Um, so they use Altamora wheat um to make this bread.
00:25:00.960 --> 00:25:03.599
And uh they were like, why is this not a vodka?
00:25:03.680 --> 00:25:06.160
You know, you can make wheat vodka.
00:25:06.480 --> 00:25:10.079
Uh Gray Goose is made with French, you know, French wheat.
00:25:10.160 --> 00:25:12.079
We have Kettle One also made from wheat.
00:25:12.160 --> 00:25:14.319
So like these big brands are made with wheat.
00:25:14.559 --> 00:25:17.440
And uh so they decided to make it into a vodka.
00:25:17.519 --> 00:25:20.960
So they use four types of Durham wheat from Altamora.
00:25:21.279 --> 00:25:31.839
We uh we use uh one family has been growing the grain for four plus generations, and uh we distill it three times and it's bottled at 43%.
00:25:32.319 --> 00:25:33.759
So it has a really nice mouthfeel.
00:25:33.839 --> 00:25:34.000
Yeah.
00:25:34.240 --> 00:25:37.759
I actually when I saw the name, I thought it was like Mexican.
00:25:37.920 --> 00:25:38.160
Yeah.
00:25:38.960 --> 00:25:39.519
Altamura.
00:25:39.759 --> 00:25:40.319
Altamura.
00:25:41.519 --> 00:25:42.720
I love how it pronounces it.
00:25:42.960 --> 00:25:43.200
Yeah.
00:25:43.599 --> 00:25:47.759
And um just to clarify for people who I I you know scare about gluten.
00:25:48.079 --> 00:25:49.920
Oh yes, I was about to say, yeah.
00:25:50.240 --> 00:26:02.559
And people they uh they always care about it for many reasons, but also we learn through this industry that non-alcohol has gluten because it dies.
00:26:02.960 --> 00:26:04.559
Um I think that's the fun thing.
00:26:04.720 --> 00:26:08.000
Um every single distilled spirit is gluten-free.
00:26:08.160 --> 00:26:17.440
I mean, I if if you have very serious allergies, you know, like obviously that exists, and I never want to um, you know, push anything on people.
00:26:17.680 --> 00:26:22.960
There's potentially traces, but like, yeah, distillation can kill every single thing.
00:26:23.839 --> 00:26:27.440
And I think some brands are smarter to just advertise gluten-free on the on the label.
00:26:27.680 --> 00:26:27.920
That's right.
00:26:28.079 --> 00:26:28.240
You know?
00:26:28.400 --> 00:26:28.640
Yeah.
00:26:28.799 --> 00:26:34.559
So especially since I mean, um the the it looks like a semolina, right?
00:26:34.720 --> 00:26:35.359
Like the grain.
00:26:35.519 --> 00:26:35.759
Yeah.
00:26:35.920 --> 00:26:37.680
And uh people I love semolina bread.
00:26:37.759 --> 00:26:39.200
I love semolina sesame seed.
00:26:39.279 --> 00:26:39.599
That's my favorite.
00:26:39.759 --> 00:26:43.039
So when I taste it, I was like, oh, colourbs might remind me of something.
00:26:43.119 --> 00:26:45.119
But yeah, it's just you just have to taste it, I think.
00:26:45.279 --> 00:26:47.759
Yeah, um people have to taste it if they have a chance to taste.
00:26:48.480 --> 00:26:54.880
Um but going back to the to the gluten-free vodka, I feel like a lot of people ask that.
00:26:54.960 --> 00:27:06.400
Yeah you know, and you know, if you if a vodka goes through a distillation of seven times, there's just normally there's a process from one to seven, depending on, you know, yeah, like how much is any is left.
00:27:06.720 --> 00:27:07.920
Yeah, and ours is three.
00:27:08.240 --> 00:27:16.000
So yeah, I think I mean categorical categorically, vodka is you know, or odorless, car colorless liquid, right?
00:27:16.079 --> 00:27:24.160
So, but the thing is like vodkas have so many nuances because it's a neutral grain, so it really truly depends on what is what it's made in.
00:27:24.640 --> 00:27:27.519
Um and you know, gin is just a flavored vodka.
00:27:27.759 --> 00:27:28.240
It is.
00:27:28.559 --> 00:27:40.559
And uh talking about that, like why you know, people were against vodka for many years, especially when they asked, like, but on socka or whatever.
00:27:40.720 --> 00:27:44.480
Um what do you think about like working in a vodka is right?
00:27:44.880 --> 00:27:48.079
Yeah, I mean, I I call it the tofu of the spirit worlds.
00:27:48.240 --> 00:27:50.079
I think it's like whatever it's cooked in.
00:27:50.240 --> 00:27:56.880
I think there's so much versatility, and I think the beautiful thing about vodka is it it truly adds a mouthfeel, um, adds texture.
00:27:57.039 --> 00:28:00.960
Um, I think obviously not every cocktail works with vodka.
00:28:01.279 --> 00:28:05.039
Um, but I think there's a lot you can do with it.
00:28:05.279 --> 00:28:10.079
Um, you know, if you want to highlight hibiscus, for example, like I think spike it up.
00:28:10.240 --> 00:28:11.920
Yeah, it'll just spike it up, really.
00:28:12.000 --> 00:28:14.240
It really just enhances flavors.
00:28:14.559 --> 00:28:16.960
Um, especially if it's full made.
00:28:17.200 --> 00:28:17.359
Yeah.
00:28:17.519 --> 00:28:17.759
Yeah.
00:28:18.079 --> 00:28:22.799
And uh, so if they're in Italy, how they jump to the estates.
00:28:23.519 --> 00:28:30.079
I mean, they're they're from here, but also I New York is like where a lot of brand uh emerging brands like to grow.
00:28:30.160 --> 00:28:42.799
I think like we we're really, really lucky here to have such world-class bars and bartenders and you know, trade um from all over that come here and want to open up a bar or whatever it might be.
00:28:42.880 --> 00:28:46.240
And I think there's just this is the place to do it.
00:28:46.400 --> 00:28:48.319
This is at least to start.
00:28:48.559 --> 00:28:52.880
Um, I think there's a lot of amazing, wonderful cities in in this country.
00:28:53.039 --> 00:28:57.680
But yeah, I think like, you know, everybody comes to New York and then New York spread out.
00:28:57.920 --> 00:28:58.559
Yeah, the melting pot.
00:28:58.960 --> 00:29:00.480
Yeah, but it is a melting pot.
00:29:00.720 --> 00:29:00.960
Yeah.
00:29:01.279 --> 00:29:04.079
Uh I mean, you know what?
00:29:04.240 --> 00:29:06.160
I think I'm thinking I'm thinking about vodka.
00:29:06.720 --> 00:29:15.440
Because and then I'm so happy that you would say that because you know, if I could relate bodka and tequila, there was some misconception of uh, oh my god, I don't drink vodka because it makes me hangover.
00:29:15.519 --> 00:29:17.920
I don't drink tequila because it makes it make me hangover.
00:29:18.079 --> 00:29:19.440
Is now what you're drinking is how much tequila is.
00:29:19.599 --> 00:29:22.240
Yeah, I was just gonna say everyone's label how many tequila shots in your life.
00:29:22.400 --> 00:29:28.559
I think I'll clarify that because backup, I mean, as a bartender's perspective, you can make a lot of different cocktails.
00:29:28.720 --> 00:29:35.759
You don't have to sit on the one box that you know, like martinis, yes, you can make a martini because that's what people think it's a backup uh for.
00:29:36.079 --> 00:29:37.359
But you can make a lot of cocktails.
00:29:37.440 --> 00:29:45.279
You can make spries, like say spec it up a little bit, you can make a local a highball, uh, you can make espresso martini nowadays, like it's a backup base.
00:29:45.519 --> 00:29:52.160
I mean, there's so many different ways you can that's those are just easier ways to uh use it uh if you're not a bartender.
00:29:52.480 --> 00:29:55.599
But uh bartenders uh I've seen a lot of really good cocktails.
00:29:55.759 --> 00:29:59.599
I remember going to Martini's when you guys did uh something uh with Altamira.
00:30:00.000 --> 00:30:03.279
Um I don't I can't remember what what the name of the cocktail was, but it was really good.
00:30:03.519 --> 00:30:06.079
I mean Tacoma's uh big talent.
00:30:06.640 --> 00:30:10.319
Yeah, and and I mean, you know, and that's what I would probably recommend folks to go.
00:30:10.480 --> 00:30:16.720
Go to the bars that will create you a cocktail, uh, and then they actually select it to spare it for a reason.
00:30:16.960 --> 00:30:17.200
Sure.
00:30:17.359 --> 00:30:28.000
You know, like you can just put something from the well or from the house that is not as good quality, but is there for a reason, right?
00:30:28.160 --> 00:30:30.160
For cost like that's how I see it.
00:30:30.559 --> 00:30:32.160
And I think that's a beautiful thing of New York.
00:30:32.240 --> 00:30:38.559
There's so many niche esoteric bars beyond the bars that we all know in this industry.
00:30:38.640 --> 00:30:41.680
But like it's really fun to go explore and see like a local.
00:30:42.240 --> 00:30:44.880
I I love to go see a new spot every week.
00:30:44.960 --> 00:30:51.599
Like I I really try to do that because like think of how many bars are out there that we don't know about that that are doing something different.
00:30:52.000 --> 00:30:54.799
Yeah, that's what that honestly that's one that's one of the things that I like.
00:30:54.960 --> 00:30:55.759
I like to explore.
00:30:55.920 --> 00:30:59.839
Um we we're in the ri in Richbrook in Queens, between Brooklyn and Queens.
00:31:00.079 --> 00:31:02.000
There's so many really nice bars that went in the neighborhood.
00:31:02.079 --> 00:31:02.319
Absolutely.
00:31:02.480 --> 00:31:05.119
And if you go to Willingsburg, there's so many really good bars too.
00:31:05.200 --> 00:31:10.240
That's where I always tell uh folks in the podcast if you if they're listening, uh driving or running.
00:31:10.400 --> 00:31:18.880
Uh I always say go to a bar that you think you're gonna try something, or do you perhaps like the cosmetics of the bar?
00:31:19.039 --> 00:31:21.440
You don't know, you like what it what really attracts you from the bar.
00:31:21.759 --> 00:31:22.319
Is it the food?
00:31:22.480 --> 00:31:23.279
Is it the drinks?
00:31:23.519 --> 00:31:25.279
Is it the the vibe?
00:31:25.599 --> 00:31:26.400
What it is, right?
00:31:26.640 --> 00:31:26.799
Right.
00:31:26.960 --> 00:31:29.200
Because you can have really good cocktails everywhere in the city.
00:31:29.440 --> 00:31:29.920
Absolutely.
00:31:30.000 --> 00:31:43.200
And I think a lot of the neighborhood bars have leaned more into learning about cocktails because not ever you can be a beer bar, but also not everybody's gonna drink beer, so you need to provide something for everybody, every one of your guests.
00:31:43.599 --> 00:31:44.480
So yeah.
00:31:44.960 --> 00:31:53.599
Including non-alcoholics, exactly, and it's it's I'm so happy to see people are putting more effort and thought into the non-alcoholic in low and no space.
00:31:54.000 --> 00:32:04.000
And I think the good point about going to new bars and like local bars, it helps not just the business, but and also it's like good to become a regular.
00:32:04.160 --> 00:32:04.400
Yeah.
00:32:04.880 --> 00:32:20.400
But also try to like not just flag the 50 best of the most famous bar because I think it continues like the same cycle of like you know, don't give in the opportunity or the spot to other people that are also very talented.
00:32:20.720 --> 00:32:20.960
Sure.
00:32:21.039 --> 00:32:23.440
Yeah, and there's a lot of talent within those lists.
00:32:23.519 --> 00:32:31.039
I mean, they work really hard at it, but some of my favorite bars are are not necessarily on the list, and they've been around for 20 years, you know.
00:32:31.279 --> 00:32:33.200
Um, and that's okay.
00:32:33.359 --> 00:32:38.640
Like, I I think not everybody finds their home in a way that they want to find their home.
00:32:38.799 --> 00:32:41.839
If you're working towards a list, uh power to you, you know.
00:32:42.079 --> 00:32:44.880
Um, but yeah, there's there's so much out there.
00:32:45.039 --> 00:32:47.039
Um, yeah, and I love exploring.
00:32:47.359 --> 00:32:57.200
And I I will say sorry, I will say, um, you know, sometimes it's like maybe it's the most mediocre cocktail you've ever had, but the bartender was the coolest person you've ever met.
00:32:57.279 --> 00:32:57.519
Yeah.
00:32:57.680 --> 00:33:03.680
And like I think that's what keeps me coming back to certain spots because I like connect with the people that work there and the vibe.
00:33:03.839 --> 00:33:05.039
Yeah, vibes everything.
00:33:05.279 --> 00:33:20.720
And I I don't think I mean, I don't know if you have also this part of like going to a place and like you said, you see a bartender that probably they don't know how to shake or whatever, and then during the the time or through the time, then you you see them grow.
00:33:20.880 --> 00:33:25.839
Yeah, and it's like they're creating menus, they're like super good, like that's cool, stirring and shaking at the same time.
00:33:26.079 --> 00:33:27.920
Yeah, girl, I don't know how to shake, I'm awful.
00:33:30.480 --> 00:33:42.640
Um but I want to touch back back a little bit about like once you once you moved to New York, how is like this scene, like this scene that you work in New Jersey and then coming back to New York?
00:33:42.960 --> 00:33:47.039
This was the most uh overwhelming move I've ever done.
00:33:47.759 --> 00:33:52.079
I literally moved what 20 miles away.
00:33:52.240 --> 00:33:56.880
Like the city is really overwhelming and it's really, really hard to find your footing.
00:33:56.960 --> 00:33:58.079
It's hard to find your people.
00:33:58.240 --> 00:34:00.640
It took me a year to get fully settled.
00:34:00.880 --> 00:34:12.400
Um, you know, it's it's over there's just so many bars and so many people, and it's like, how do you find your home in in many ways?
00:34:12.559 --> 00:34:14.480
Like I I think like I love living here.
00:34:14.639 --> 00:34:18.000
I mean, I just bought a place, like I'm I'm here for a bit, right?
00:34:18.239 --> 00:34:21.039
Um, but like it's not a convenient city.
00:34:21.119 --> 00:34:25.679
It's like you have to go to three spots to get five different things.
00:34:25.840 --> 00:34:26.159
Yeah, yeah.
00:34:26.400 --> 00:34:28.880
You know, so it's like it isn't for everybody.
00:34:28.960 --> 00:34:35.519
And I know there's a lot of people that move here and they want a bigger opportunity for their career, whatever it might be.
00:34:35.760 --> 00:34:39.840
I just I I just recommend people just give it a chance, like give it a year.
00:34:40.000 --> 00:34:53.199
It's gonna be a really hard year, but like really try to find the people that I feel like not everybody gives everybody a chance, and you have to you have to like look at the nuances of the people that check in on you.
00:34:53.440 --> 00:34:58.800
And I think um I think a lot of people forget about like the people that are in their corner.
00:34:59.119 --> 00:35:02.719
Because I think also New Journey is you know, it's a household today.
00:35:02.880 --> 00:35:03.039
Yeah.
00:35:03.199 --> 00:35:12.639
So people who have business, they they really want to hire people that they care about the business or work, yeah, because it's money at the end at the end of the day.
00:35:12.880 --> 00:35:21.519
And also I I tell people that just come here, it's like the first year is gonna be hell, but try to save money, work as much as you can.
00:35:21.920 --> 00:35:25.039
And don't worry about buying the new sneakers or things.
00:35:25.199 --> 00:35:25.679
Just save money.
00:35:26.079 --> 00:35:28.559
You're gonna go through new sneakers every six months during the street.
00:35:29.840 --> 00:35:31.119
You walk around a lot.
00:35:32.239 --> 00:35:39.760
And uh the other parents like like I remember Edgar had a bar back that he only likes to drink uh beers.
00:35:39.920 --> 00:35:44.239
And one of the things that he told him was like, you should go to a bar and try a cocktail.
00:35:44.400 --> 00:35:44.480
Yeah.
00:35:44.639 --> 00:35:46.079
So that's how you-cocktail.
00:35:46.159 --> 00:35:46.320
Yeah.
00:35:46.960 --> 00:35:48.079
And um, like you said.
00:35:49.760 --> 00:35:59.360
Like you said, going to different uh going to different um spots that give you also that to be able to do that's one of the things I always tell the guys.
00:35:59.440 --> 00:36:02.960
Um try something different, even if you if it's not for you.
00:36:03.280 --> 00:36:03.840
Just try it.
00:36:04.000 --> 00:36:13.760
And you know, if you want to become a bartender, if you're working your way to be a bartender, you have to try different things to see where you want to play in the future with building that archive, you know.
00:36:14.079 --> 00:36:16.320
I will say, like, I'm a I'm very particular.
00:36:16.480 --> 00:36:21.920
I know what I like and what I don't like, and there are definitely certain spirits that I don't have a palate for.
00:36:22.079 --> 00:36:24.800
But I also think like in sales, like you have to know how to sell it.
00:36:24.960 --> 00:36:32.960
So like it is important to like maybe it's not for you, but you can learn about the history and learn about the tasting notes or whatever it might be.
00:36:33.039 --> 00:36:35.920
And and I think that's ultimately what's important.
00:36:36.239 --> 00:36:38.639
Learning history, learning how to talk to people.
00:36:38.719 --> 00:36:39.039
Yeah.
00:36:39.199 --> 00:36:43.039
Um, because yeah, it's not just yes, it's numbers at the end of the day.
00:36:43.119 --> 00:36:47.440
I think certain operators they want to know about cost per ounce and how their margins.
00:36:47.519 --> 00:36:51.760
And I think ultimately, yes, at the end of the day, that's the most important thing.
00:36:51.920 --> 00:36:58.159
Um, but also like providing a slew of product for people because there's so much out there.
00:36:58.400 --> 00:37:00.320
I think there's a piece of the pie for everybody.
00:37:00.480 --> 00:37:01.920
I'm not an aggressive salesperson.
00:37:02.239 --> 00:37:04.960
I don't tackle other brands on menus.
00:37:05.039 --> 00:37:09.039
It's just not how I work because I just think like I don't know, I love everyone.
00:37:09.199 --> 00:37:11.920
I just think like there's always room for all of us.
00:37:12.000 --> 00:37:19.440
And I think there's, you know, I sell vodka, it's a very neutral spirit, other people sell vodka.
00:37:19.519 --> 00:37:21.920
There's no reason why we both can't exist on the menu, you know.
00:37:22.400 --> 00:37:35.840
Which for me is crazy that some personal brand ambassadors, uh like it's it it's overwhelming like for both co killer, like you see like tons of like how do you stand apart?
00:37:36.000 --> 00:37:36.800
Yeah, yeah.
00:37:37.760 --> 00:37:48.239
And I guess, you know, coming back to the point, like once you come to New York and it was challenging, like you wait, you I mean, you wait to be to survive comment like that.
00:37:48.320 --> 00:37:48.960
How is it?
00:37:49.280 --> 00:37:53.119
I mean, I I started with Kampari November 2019.
00:37:53.360 --> 00:37:57.199
So it was it was quite a time to start, you know.
00:37:57.280 --> 00:38:07.679
It was like the holiday season, all the bars were out and about, and you know, we didn't we weren't even really thinking about the pandemic, and then the world shut down in what March of 2020?
00:38:07.920 --> 00:38:08.639
March 2020.
00:38:08.880 --> 00:38:20.400
So I was like very new at this job, and I'm very, very grateful for Kampari because a lot of brands had to furlough their staff, and I was lucky I had a job throughout the pandemic, and you know, they kept us busy.
00:38:20.559 --> 00:38:34.800
And I just remember like I I would I had my car, I like my my lease was up in Astoria, and uh I just moved back home to Jersey because my mom was living in Florida and I was like, might as well stay at her place in Jersey.
00:38:34.880 --> 00:38:45.440
And I was just driving in every day and I was delivering umbrellas and merch and just trying to stay relevant or help, but really help the bars because they were truly, truly struggling.
00:38:45.519 --> 00:38:49.840
They're like the the brand the bars that didn't take anything branded.
00:38:49.920 --> 00:38:54.480
Like they're like, we get our own stuff, and they're like, hey, we're doing a raffle, like what do you have?
00:38:54.639 --> 00:38:56.719
And so I was just there to help.
00:38:56.960 --> 00:39:03.039
So I'm very grateful for that part of the pandemic, as awful as it was for our industry.
00:39:03.119 --> 00:39:06.960
But I was able to build a connection with people that I don't think I would have gotten.
00:39:07.199 --> 00:39:07.599
Yeah.
00:39:07.920 --> 00:39:13.599
I feel like that'll that that the pandemic made us connect a lot with other people.
00:39:13.760 --> 00:39:14.079
Yeah.
00:39:14.320 --> 00:39:21.679
Because, you know, even working with our co-workers, like you see them every day, but it was this brother-sisterhood that we you actually got.
00:39:22.000 --> 00:39:22.880
Like we struggled together.
00:39:23.280 --> 00:39:23.519
Exactly.
00:39:23.599 --> 00:39:25.840
And yeah, especially in the service industry, since you said it right.
00:39:26.079 --> 00:39:27.199
Because a lot of people left.
00:39:27.280 --> 00:39:33.599
You know, a lot of people a lot a lot of guys who were running bars and and being behind the bar or owning uh places closed.
00:39:33.760 --> 00:39:33.920
Yeah.
00:39:34.159 --> 00:39:35.360
Uh some people left.
00:39:35.519 --> 00:39:42.880
Uh, especially if you were located at a 20 floor of the floor 20 of rooftop, for example.
00:39:43.199 --> 00:39:43.280
Right.
00:39:43.440 --> 00:39:44.159
How do you get a key?
00:39:45.679 --> 00:39:53.280
And then also, you know, I think a lot of people don't realize that there are certain rents in the city for bars that cost what, 75 grand a month?
00:39:53.440 --> 00:39:55.119
Like, there's a lot of pressure.
00:39:55.280 --> 00:39:59.679
And when you during the pandemic, like no one was making that kind of money.
00:39:59.840 --> 00:40:01.360
So a lot of places had to close.
00:40:01.679 --> 00:40:02.480
That was really sad.
00:40:02.559 --> 00:40:10.079
We lost a lot of beautiful in uh, you know, um sorry, blanking, uh, institutions.
00:40:10.480 --> 00:40:11.199
Institutions, yeah.
00:40:11.440 --> 00:40:18.239
And uh but a lot of beautiful in you know, spots have opened since.
00:40:18.480 --> 00:40:26.960
So I think the people that have stayed in the industry or you know, have been able to like mentor and train all the new baby bartenders that have moved here.
00:40:27.679 --> 00:40:45.280
Which also it's it's it's um do you see the difference before the pandemic and after the pandemic because I feel like the people who got the opportunity to fill you know spaces where people left, um they brought different perspectives as well.
00:40:45.440 --> 00:40:48.960
They were younger and new bartenders and stuff like that.
00:40:49.119 --> 00:41:02.639
And uh lately in the events that we go and we see oh in my case, for example, I see like a lot of energy and they want to prove that they even they are young, they really know what they're doing.
00:41:03.039 --> 00:41:22.079
And um sometimes you see them at the we have an another episode about talking about new generation of bartenders that they have a lot of uh structure and uh you know knowledge, but sometimes it's hard for them to like kind of like translate it.
00:41:22.480 --> 00:41:27.440
Translate the hospitality that we were, you know, yeah having before the pandemic.
00:41:27.760 --> 00:41:34.159
I think I and and maybe it's not just the newer bartenders, but I think a lot of people forget that it's hospitality first.
00:41:34.320 --> 00:41:36.079
I mean, for me, that's the most important thing.
00:41:36.239 --> 00:41:41.679
Yes, you can be the most knowledgeable person in the world, but like not everyone wants to hear about that history.
00:41:41.920 --> 00:41:47.679
And I think it's just reading the room, and I think the most important thing is like with this industry is street smarts, you know?
00:41:47.840 --> 00:41:49.760
Yeah learning how to speak to people.
00:41:50.000 --> 00:41:56.960
I think there's a lot of people that talk at you, and there's no conversation happening, and some people are just so oblivious to it.
00:41:57.199 --> 00:41:57.519
Yeah.
00:41:57.679 --> 00:42:03.039
And I mean like it's a button that you always have to have the hospitality, and that means talking without even wanting to talk.
00:42:03.119 --> 00:42:04.960
Yeah, it's just like staying on all the time.
00:42:05.199 --> 00:42:10.960
Staying on, uh and and moving your hands because I've seen that a lot of people when they move their hands their body stops.
00:42:11.119 --> 00:42:11.440
Yeah.
00:42:11.599 --> 00:42:15.679
And when they move the hands, the the the the eyes look down.
00:42:15.840 --> 00:42:16.000
Yeah.
00:42:16.159 --> 00:42:21.440
So I feel like always looking up or forward, and then you that's what I try to do.
00:42:21.599 --> 00:42:22.159
Like exactly.
00:42:22.400 --> 00:42:22.480
Yeah.
00:42:22.719 --> 00:42:30.480
Just move move moving with the momentum because you don't have to like look down and you know, I know I know you focus and you lock them because you have 20 cartes to make.
00:42:30.719 --> 00:42:35.039
And don't get me wrong, some people are better at service bar and better at production and back of house.
00:42:35.280 --> 00:42:38.800
I mean, we're we're, you know, bartenders are like the chefs of front of house.
00:42:38.880 --> 00:42:45.599
Like you have that skill set to like do the creative and do this, you know, working with your hands, but also having to talk to guests.
00:42:45.679 --> 00:42:47.039
Like, that's all that's really hard.
00:42:47.119 --> 00:42:48.239
And that's not for everybody.
00:42:48.480 --> 00:42:48.880
It's hard.
00:42:49.360 --> 00:42:55.840
Um, and I think a lot of people think this, you know, like I said, this industry is so cool and they want to do it, but it's like really it's hard and it takes a while.
00:42:55.920 --> 00:42:58.800
And it takes a while to find your your home and fit.
00:42:58.960 --> 00:43:03.599
And yeah, sometimes you're gonna have bad bosses and sometimes you're gonna have the best bosses.
00:43:03.679 --> 00:43:11.280
But because I mean, in this podcast, we uh we talk a lot of like kind of the same like hospitality.
00:43:11.360 --> 00:43:21.760
Why we talk a lot about because I feel like everybody has a different perspective, and it's very cool that for example, today you can tell like Leah, this is my take on hospitality, right?
00:43:21.920 --> 00:43:28.719
And and people they they can listen to you and in terms of like your experience, your knowledge, and you know, you have a lot of networking.
00:43:28.960 --> 00:43:35.039
So it's a good thing that um you can you know tell everyone like what is your your take on hospitality.
00:43:35.199 --> 00:43:35.519
Yeah.
00:43:35.760 --> 00:43:38.400
So it's kind of like you said, it's it's first then.
00:43:39.039 --> 00:43:41.199
I think everybody has something cool to offer.
00:43:41.360 --> 00:43:43.840
I think you know, I'd I just love it.
00:43:44.000 --> 00:43:47.039
I love being in this industry, I love meeting new people every day.
00:43:47.199 --> 00:43:54.800
It I mean, yes, like I said, it's exhausting, and there are some days that I want to rot in bed with my cat, but like Oh, that's that's us.
00:43:56.000 --> 00:43:58.079
We're like, no, don't move, don't move.
00:43:58.480 --> 00:44:06.320
Like I said, yeah, it's just it's It's like going to support the local bar that you might have never ever stepped foot in that's a block away from your apartment, you know?
00:44:06.400 --> 00:44:08.559
It's like go go meet people.
00:44:13.760 --> 00:44:17.119
Because people they can think like, oh, just walk in, try to sell something.
00:44:17.599 --> 00:44:19.920
Yeah, some people are opportunistic for sure.
00:44:20.639 --> 00:44:25.199
How do you translate your um hospitality in sales?
00:44:25.679 --> 00:44:32.239
We have a goal in mind in sales, like uh, you know, get your brand out there, get volume, make money for the company.
00:44:32.400 --> 00:44:37.519
But I think it's also getting to know, let's like I said, I sell vodka.
00:44:37.679 --> 00:44:49.920
Am I gonna go to an agave bar that probably sells 95% of agave spirits or whatever it might be, and like try to sell my brand, like it might, it might not be the right fit.
00:44:50.079 --> 00:45:01.280
So it's like doing the research first and then trying to like I liked if I'm like going to a spot and I don't know anyone, I like to see what their menu is about, I like to see the vibe, I like to see who they're working with.
00:45:01.440 --> 00:45:06.800
Like if I see like the majority of a menu with one brand, I don't think I'm gonna have a shot, right?
00:45:07.199 --> 00:45:12.400
But it's still like the biggest thing is like, yes, get get to know who the buyer is.
00:45:12.559 --> 00:45:21.039
Like that's obviously the person who makes the decision, but it's like get to know everyone else there because bartenders are your salespeople when you're not there.
00:45:21.199 --> 00:45:29.599
So like if you can educate them or make friends with them, like they they are representing you if they like the spirit, you know?
00:45:29.760 --> 00:45:30.159
That's true.
00:45:30.320 --> 00:45:44.000
So, but it's like get to know your host, get to know your bouncer, get to know everybody, like because A, you don't know where people are gonna be someday, but also just lead with grace and kindness and humility, and people will remember that.
00:45:44.159 --> 00:45:45.360
You know, we're not perfect.
00:45:45.440 --> 00:45:52.000
I'm like I said, you know, I'm human and I'm not for everybody, but like I I do my I do my best.
00:45:52.320 --> 00:45:59.519
I try to be conscious of you know uh if people are interested in talking about the brand or not, you know.
00:45:59.760 --> 00:46:01.760
Um you can tell when people are interested.
00:46:02.079 --> 00:46:02.639
No, exactly.
00:46:02.719 --> 00:46:05.119
And I think uh I mean it just takes one question, right?
00:46:05.280 --> 00:46:09.760
Yeah, uh or breaking the ice, for example, because a lot of people uh are also afraid to talk.
00:46:09.920 --> 00:46:10.079
Yeah.
00:46:10.320 --> 00:46:11.519
I've I've seen it.
00:46:11.679 --> 00:46:11.920
Yeah.
00:46:12.079 --> 00:46:19.760
Because it happened to me sometimes too, like I don't want to talk to him because uh uh whatever status he has in the hospitality.
00:46:20.079 --> 00:46:20.960
The worst they can say is no.
00:46:21.119 --> 00:46:21.599
Yeah, exactly.
00:46:21.679 --> 00:46:27.199
So you can always talk and reach out to I mean to you if they want to taste the vodka, right?
00:46:27.519 --> 00:46:27.840
For example.
00:46:28.079 --> 00:46:28.159
Right.
00:46:28.320 --> 00:46:31.280
Um if they want to sit at the bar with me, they can reach out to me.
00:46:31.440 --> 00:46:31.599
Right.
00:46:31.760 --> 00:46:34.719
But ultimately, I think the question has to come out first.
00:46:34.960 --> 00:46:35.199
Yeah.
00:46:35.440 --> 00:46:38.079
And and you know, how do you how do you know if you don't ask?
00:46:38.400 --> 00:46:38.800
Exactly.
00:46:38.960 --> 00:46:42.960
And I will say, like in sales, you you have to get used to rejection.
00:46:43.119 --> 00:46:46.480
There's a lot of rejection, and sometimes you're not gonna get an answer.
00:46:46.719 --> 00:46:50.400
Um, you're not gonna get an answer you want or any answer at all.
00:46:50.559 --> 00:46:57.679
And I think that's a good way to lead in life of like sometimes you're going to be disappointed and you're not gonna have like a closure, if you will.
00:46:57.840 --> 00:47:02.000
Um, sometimes someone made a better deal or whatever it might be.
00:47:02.239 --> 00:47:05.519
There's it's a people industry, it's a connections industry.
00:47:05.760 --> 00:47:14.880
And you know, my hope is like if someone's unhappy with me and my brand, or you know, I haven't shown up, it's like just let me know first before you replace me.
00:47:15.039 --> 00:47:18.639
Like, and I get it, it happens, but like it's just me.
00:47:19.039 --> 00:47:19.679
No, no, I don't know.
00:47:21.840 --> 00:47:27.679
And I'm so happy that you that you say that because time to respond is very important uh for everyone, right?
00:47:28.159 --> 00:47:32.880
The same time, the same um time that it takes you to read it, yeah, it takes you to respond it.
00:47:32.960 --> 00:47:33.119
Exactly.
00:47:33.280 --> 00:47:37.360
So if you read uh uh an email, say whatever, you know, follow up with this person, yeah.
00:47:37.599 --> 00:47:42.800
You'll respond, say, hey, I'm not interested at the moment, or you can say, Yeah, I don't need not respond.
00:47:43.119 --> 00:47:52.880
Like I I understand some people are better at responding to texts and emails, but like I try to make an effort to like pin a text or like keep it on read or something until I can get to it.
00:47:53.119 --> 00:48:04.880
Because I just I think it's like it just feels like really shitty to be ignored, especially, you know, going from a really large brand to a small brand, I'm definitely I'm I'm learning about that.
00:48:05.039 --> 00:48:17.519
And you know, um obviously the brand needs to make sense for bars, but it's so weird to see people who were so loyal to what I was doing for close to six years to just not even responding to an email now.
00:48:17.679 --> 00:48:22.880
And it just like if it's disheartening, but also if it's not the right fit, it's not the right fit.
00:48:23.039 --> 00:48:34.480
I just feel like I there are certain bars that I don't work with now that I used to work with closely, and I I'm like I get bummed that I can't see some of the bartenders on a regular basis, and they're like, well, then come visit.
00:48:34.559 --> 00:48:42.559
And I was like, uh sometimes I'm like in my personal time, I try not to go to bars because I'm just in bars all week long.
00:48:42.639 --> 00:48:49.039
And it's like, I want to come support you, but I also I need to like think of my mental health, yeah, and my physical health.
00:48:49.599 --> 00:48:53.599
Like the drinking is it's really hard balance for a lot of us here.
00:48:53.840 --> 00:48:58.719
So yeah, yeah, and and and you have to take the time for yourself, uh dedicating time for for you.
00:48:58.800 --> 00:49:01.840
I mean, reading a book, watching a movie, just resting with the kind, like you say.
00:49:02.079 --> 00:49:02.639
Yeah, yeah.
00:49:02.719 --> 00:49:05.920
But I feel like that we also also took that point here.
00:49:06.000 --> 00:49:07.519
I mean, we always say about mental health.
00:49:07.920 --> 00:49:16.719
Our personal health is very important because working late nights, going to different bars, talking to people every single day, it could be exhausting.
00:49:16.800 --> 00:49:19.039
Not n it's not about it's like a smile on your face.
00:49:19.199 --> 00:49:19.920
Yeah, all of it.
00:49:20.239 --> 00:49:23.039
It's like going to the gym every single day for four hours, you know.
00:49:23.119 --> 00:49:23.920
Like that's how I put it.
00:49:24.159 --> 00:49:24.800
I never go to the city.
00:49:24.960 --> 00:49:28.800
Some people go to the gym for one hour, but like are you really like you have to have the dedication?
00:49:29.360 --> 00:49:35.679
You have to have the the structure, which as adults, and a lot of people in this industry are neurodivergent, right?
00:49:35.840 --> 00:49:42.159
So like being an adult and having to tell yourself how to how to you're parenting yourself is like the hardest thing in the world.
00:49:42.719 --> 00:49:45.840
I am so bad at it, and I'm learning every day.
00:49:45.920 --> 00:49:50.480
I'm trying to just do little things that help me in the long run, you know?
00:49:50.559 --> 00:49:50.719
Yeah.
00:49:50.880 --> 00:49:54.079
It's just making those, it's trying not to make big goals for yourself.
00:49:54.159 --> 00:50:02.159
I think it's setting small realistic expectations so you don't I I guess like bring yourself down.
00:50:02.239 --> 00:50:07.280
Like it's really easy to be negative on yourself when you think you fail, but it's it's not a failure.
00:50:07.360 --> 00:50:08.639
It's just one day at a time.
00:50:08.880 --> 00:50:09.119
Yeah.
00:50:09.679 --> 00:50:12.000
And that's where sometimes we need those friends to pull you back up.
00:50:12.320 --> 00:50:13.440
Uh accountability buddies.
00:50:13.679 --> 00:50:14.079
Yes, yes.
00:50:14.480 --> 00:50:14.559
Yeah.
00:50:14.719 --> 00:50:26.559
Because I feel like l you know, the past years when the low ABB started, and then the non-alcoholic people were like making fun of like also the mock tails and things like that.
00:50:26.800 --> 00:50:38.639
But I feel like it was a big change in in in very helpful because before I I think to hang out with people, it was like after work, let's go and have shots, and then you get super drunk.
00:50:38.800 --> 00:50:39.199
Yeah.
00:50:39.440 --> 00:50:43.760
And for many years you you hear stories about people struggling with alcoholism.
00:50:43.840 --> 00:50:44.320
Yeah, right.
00:50:44.480 --> 00:50:54.960
And um, which is hard like not to like, like you said, uh being in this industry and not like have the temptation or like people they also used to push you a lot.
00:50:55.039 --> 00:50:56.239
Like, yeah, that's a shot.
00:50:56.880 --> 00:50:59.119
I'm like, guys, I'm going to like five different spots tonight.
00:50:59.199 --> 00:51:05.840
Like, if I'm getting a shot and then also drinking a martini on top, like I can't, I but I also have no self-control, right?
00:51:06.000 --> 00:51:09.760
So it's like it's like I want to engage in the ritual of the shot.
00:51:09.920 --> 00:51:11.280
And it's like I'm trying to do better.
00:51:11.360 --> 00:51:15.519
Like, I'll take a shot of Vermouth or like something lower ABB.
00:51:15.760 --> 00:51:22.159
Um, I will say, like, there are definitely some I'm I'm not calling any brands out, like certain NA spirits are better than others.
00:51:22.320 --> 00:51:32.159
Like, I I have I struggle with some of it because sometimes it tastes like too sweet or you know, too like medicinal and yeah, like yeah, artificial in a way.
00:51:32.400 --> 00:51:38.880
Um, or sometimes I'm like, why am I having that unnecessary sugar when I can just have a club soda and bitters?
00:51:38.960 --> 00:51:41.119
But it's like it's not the same.
00:51:41.840 --> 00:52:06.400
Yeah, and I feel like you know, sometimes the placebo helps, but yeah, in other in the other part is like this industry has also evolved in ways that nowadays in events they try to do like yoga and and things that it could sound like uh but it helps your mental health as well and try to connect with other people like like friends, friends.
00:52:06.639 --> 00:52:09.199
You're just like the body that you just go and get drunk.
00:52:09.360 --> 00:52:09.679
Yeah.
00:52:09.840 --> 00:52:19.679
Because at the end of the day, you spend a lot of time in this industry with bars and bars and bars, and your social life out of bars is kind of like short.
00:52:19.920 --> 00:52:21.679
But like you don't have too much, you know.
00:52:22.000 --> 00:52:23.840
No, this is our only connection.
00:52:24.000 --> 00:52:34.719
And yeah, I've been that's what I've been trying to do is like expand outside of the bar world in my off time because you know, I'm I don't want to spend a whole day in bed because I'm hungover.
00:52:34.880 --> 00:52:36.480
Like that's not great.
00:52:36.639 --> 00:52:38.880
It's not healthy in any way, shape, or form.
00:52:38.960 --> 00:52:43.920
And it, you know, it's it it is a problem that we've all had on a some sometime.
00:52:44.480 --> 00:52:50.880
Um and I think it's just it's just trying to prioritize just like one healthy habit at a time.
00:52:51.119 --> 00:52:51.360
Yeah.
00:52:51.519 --> 00:52:54.719
Um yeah, like a hobby, for example.
00:52:54.880 --> 00:52:56.400
It's just getting ourselves out there.
00:52:56.719 --> 00:52:57.760
Four hours at the gym.
00:52:58.000 --> 00:52:59.840
You said four hours.
00:53:00.000 --> 00:53:00.159
Yeah.
00:53:00.559 --> 00:53:01.039
No way.
00:53:01.360 --> 00:53:02.719
Yeah, totally.
00:53:03.760 --> 00:53:07.199
But I mean, you're very good at like, I mean, that's my point of view, right?
00:53:07.280 --> 00:53:15.440
Like uh, like I see you doing your job, but also like trying to connect with people as people, not just like fear.
00:53:16.000 --> 00:53:26.320
And you know, every time I see pause of you, like you're like having your friends or like doing stuff that your Instagram is open so people see it as well.
00:53:26.480 --> 00:53:26.639
Yeah.
00:53:26.800 --> 00:53:39.280
So like I said, it's really cool that you as a person can be inspiration to other people, like, hey, you know how she does like managing sales, because it's very tough.
00:53:39.440 --> 00:53:43.920
Like for me, I'm I mean, hopefully one day I can do it.
00:53:44.079 --> 00:53:49.360
But it's super hard like going to sell something, yeah, that and then you have the rejection.
00:53:49.519 --> 00:53:49.760
Yeah.
00:53:49.840 --> 00:53:50.719
Or like no, I'm not sure.
00:53:50.960 --> 00:53:53.840
Trust me, I'm I was not good at it and I'm still not good at it.
00:53:54.000 --> 00:54:01.039
Um but you definitely have to sell something that you like stand behind, even if it's not for your palate.
00:54:01.199 --> 00:54:10.000
You know, like I worked, Kampari has like a beautiful portfolio, and like there were definitely spirits that I didn't enjoy drinking.
00:54:10.239 --> 00:54:15.280
Um, but I liked the history of the brand and why the brand exists.
00:54:15.360 --> 00:54:19.519
And you know, there's something, there's always something to say about it.
00:54:19.679 --> 00:54:24.159
Don't just go like get a sales job because the money.
00:54:24.480 --> 00:54:25.599
Yeah, whatever it might be.
00:54:25.760 --> 00:54:29.199
And honestly, a lot of people do ask me, like, how do you get into sales?
00:54:29.280 --> 00:54:34.320
And I think the other issue is, you know, I think to survive in the city, it's really expensive.
00:54:34.480 --> 00:54:38.559
And I started at a time when it wasn't as expensive, you know.
00:54:38.800 --> 00:54:45.519
Um, so I I wasn't making as much selling beer and I was able to survive on, you know, a a different salary.
00:54:45.679 --> 00:54:48.480
So I always recommend to like people trying to get into it.
00:54:48.559 --> 00:54:54.880
It's like sometimes you do have to start at the bottom um and you have to kind of eat dirt for a second.
00:54:55.119 --> 00:55:03.440
It's it's really not great, but it will propel you forward or even not even work for a wholesaler.
00:55:03.519 --> 00:55:10.079
Um, because then you get that sales experience from a different level, and that actually can propel you forward as well.
00:55:10.320 --> 00:55:12.639
It might not be like the sexiest of jobs.
00:55:12.719 --> 00:55:17.519
You're not gonna be like a brand ambassador of your favorite brand, but like it's giving you experience, yeah.
00:55:17.679 --> 00:55:19.039
Especially for the resume.
00:55:19.280 --> 00:55:24.559
Um, yeah, you can be the best bartender in the world, but a lot of brands do want to see what kind of sales experience you have.
00:55:24.719 --> 00:55:32.400
And I will say bartenders are salespeople, but if you can interview and sell that, then I think it's just learning how to sell yourself.
00:55:32.880 --> 00:55:33.119
Yeah.
00:55:33.440 --> 00:55:40.000
Which is also hard because you know, sometimes having the background of like not going to college for sales or business.
00:55:40.239 --> 00:55:42.880
It frustrates me that brands require something like that.
00:55:43.039 --> 00:55:43.760
It makes no sense.
00:55:44.559 --> 00:55:48.880
Especially when you come in from a bartender uh career.
00:55:49.280 --> 00:55:51.360
A lot of people get into oh, I'm so sorry, I'm interrupting.
00:55:51.679 --> 00:55:53.199
No, no, no, no, no, that's fine, that's fine.
00:55:53.360 --> 00:55:57.920
Because a lot of us we come from this part of the we build a career as bartenders.
00:55:58.079 --> 00:55:58.239
Yeah.
00:55:58.400 --> 00:56:03.679
And if you will try to move uh to a sales, you really have no way to do it.
00:56:03.760 --> 00:56:06.320
So basically you have to tag along with somebody, at least to learn.
00:56:06.480 --> 00:56:06.639
Yeah.
00:56:06.880 --> 00:56:07.920
If you want to learn.
00:56:08.159 --> 00:56:12.079
But it I mean, for the big companies, I guess they already want somebody who has a career in it.
00:56:12.400 --> 00:56:12.559
Yeah.
00:56:12.639 --> 00:56:15.679
They require five to seven years for an entry-level position.
00:56:16.000 --> 00:56:16.639
Yeah.
00:56:16.960 --> 00:56:18.079
That's a hard one.
00:56:18.320 --> 00:56:18.800
It's hard.
00:56:18.960 --> 00:56:25.360
I don't even know how to tell people like how to suggest how to break into it, especially once again with AI just filtering everyone's resume.
00:56:25.519 --> 00:56:30.800
Like I've interviewed for I've applied to jobs that I thought I would be a shoe in that I didn't even get a first interview.
00:56:30.960 --> 00:56:32.639
And once again, it's the humility, right?
00:56:32.719 --> 00:56:35.599
Like it's like, you know, sometimes there's always a a better fit.
00:56:35.840 --> 00:56:53.679
Um, I always tell people though, like, apply for anything that sounds interesting to you, even if it is out of your um, if it if it seems out of your um experience level, because it's really important to interview and learn how different companies interview people.
00:56:53.840 --> 00:57:01.440
Um I think it's just the more you do that, the more comfortable you are selling yourself and answering hard questions that you're not ready to answer.
00:57:01.599 --> 00:57:03.599
Because some of them tend to ask the same things.
00:57:03.840 --> 00:57:06.400
Yeah, sometimes they ask you the same question three times in different ways.
00:57:06.639 --> 00:57:09.199
And they just want you this, they just want to know your reaction.
00:57:09.440 --> 00:57:09.599
Exactly.
00:57:09.840 --> 00:57:12.639
Basically your body uh language.
00:57:12.800 --> 00:57:12.880
Yeah.
00:57:13.119 --> 00:57:16.960
Because I think that's at the end what uh a salesperson needs, you know, like posture.
00:57:17.199 --> 00:57:17.360
Yeah.
00:57:17.599 --> 00:57:18.400
And yeah.
00:57:19.039 --> 00:57:25.679
No, no, no, but like in in a in a way, like like, you know, that personality in there, that's what they actually sometimes they're looking for.
00:57:25.840 --> 00:57:26.000
Yeah.
00:57:26.480 --> 00:57:32.559
Um I mean, I I think if I ever go to sales, I'm gonna put some heels just to look taller.
00:57:33.920 --> 00:57:35.039
Not a short thing.
00:57:35.280 --> 00:57:36.480
I'm five, too.
00:57:37.199 --> 00:57:46.400
I'm five five, so for those for those of you who are listening on Spotify or or any other platforms, you can't see me.
00:57:46.960 --> 00:57:53.519
Uh no, I'm I mean, honestly, I think it sells it's it's super intimidating.
00:57:53.840 --> 00:57:54.320
It is.
00:57:54.639 --> 00:58:01.599
Because, you know, um bartender, at least you have the the opportunity to like do you have the menu.
00:58:02.000 --> 00:58:04.480
You get to greet people, like, welcome to my space.
00:58:04.639 --> 00:58:04.880
Exactly.
00:58:05.119 --> 00:58:06.880
You know, we're coming into your space.
00:58:07.039 --> 00:58:12.400
And it's really funny, like working for a beer company, for example, and then and then going to work for Kampari.
00:58:12.639 --> 00:58:24.320
So, like, beer people, like the owner would be sitting at the bar, but you don't know who they look who they are, what they look like, and you'll just ask the bar, hey, like I I would love to set up a meeting with the the buyer.
00:58:24.480 --> 00:58:26.079
Like, are they around?
00:58:26.239 --> 00:58:26.880
Are they available?
00:58:26.960 --> 00:58:31.920
And they're like, oh no, they're in a meeting, they're not in, like they're just sitting there like at the bar.
00:58:32.159 --> 00:58:38.880
But like you work for, like it when you get to work for a large brand, like some people are like, Oh, oh yeah, I really want to talk to you.
00:58:39.039 --> 00:58:44.079
So like it does, it feels nice when you work for a brand that people are like interested in.
00:58:44.239 --> 00:58:51.679
I think what's really cool about working for a small brand, just like making an impact with a brand that not many people know about.
00:58:51.760 --> 00:58:55.039
Like it's really cool to to to expand on it.
00:58:55.119 --> 00:59:01.840
And you know, like not everybody wants a main a major spirit, and it's like, here's something else to offer.
00:59:02.000 --> 00:59:07.920
But it's it's just learn I've been doing this a long time, so I I do have a network of people, but I'm still cold calling all the time.
00:59:08.079 --> 00:59:11.920
It's like it's just the right way to do it, and I think it's just being patient.
00:59:12.079 --> 00:59:16.400
And sometimes the bars want to see if you can come in and just get to know them.
00:59:16.480 --> 00:59:19.280
Like it's not you're not gonna get a sale right away.
00:59:19.360 --> 00:59:34.320
It takes time, which also comes to like the bartenders being the salesperson because I seen a couple times bartenders and they see the salesperson and it's like, oh tell them like I'm not here, like I don't want to talk to them.
00:59:35.599 --> 00:59:40.960
And um and sometimes it's you know, it's it's kind of like a boomerang, right?
00:59:41.039 --> 00:59:41.360
Yeah.
00:59:41.599 --> 00:59:49.599
If you uh are a bartender, I don't think people you will be happy to like seeing people saying, Oh no, I don't want to try his drinks.
00:59:49.760 --> 00:59:50.880
Yeah, he's awful, right?
00:59:51.119 --> 00:59:52.559
That's a good way, a perspective.
00:59:52.960 --> 01:00:04.400
Uh and the other part is that like it's very important, like you said, um we are kind of like we have this mentality of like just drinking brands.
01:00:04.639 --> 01:00:06.000
It doesn't matter the product.
01:00:06.480 --> 01:00:16.239
So people would be like, Oh, I want to pay a shot of like 1942 and instead of like a you know, like a small tequila brand, because it's the status, right?
01:00:16.559 --> 01:00:17.840
It's what they it's what people know.
01:00:18.079 --> 01:00:20.639
Marketing's a huge part of this industry, right?
01:00:20.719 --> 01:00:30.079
Like, but for example, like let's say uh uh someone asks for a shot of Patron or whatever, and it's like, oh, we don't actually carry Patron here.
01:00:30.159 --> 01:00:32.320
And like, okay, then I'll just get a Jack and Coke.
01:00:32.480 --> 01:00:36.400
And so it's like they're not drinking the spirit, they're drinking the brand.
01:00:36.559 --> 01:00:36.880
Yep.
01:00:37.119 --> 01:00:53.679
So I think that's a huge thing that consumers, I think not everyone wants to be educated, but like it is providing uh just a little bit of knowledge to the bartenders so they can offer similar things to their customer.
01:00:54.000 --> 01:00:55.760
Because yeah.
01:00:56.400 --> 01:00:58.079
No, no, and that that's true.
01:00:58.320 --> 01:01:00.079
I think I'm gonna go back to what you said.
01:01:00.159 --> 01:01:07.119
Uh when and actually I'm gonna talk to bartenders or the about the baby directors uh who are listening.
01:01:08.000 --> 01:01:09.920
Give the person five minutes.
01:01:10.079 --> 01:01:10.960
That's all they need.
01:01:11.119 --> 01:01:12.159
I like it.
01:01:12.320 --> 01:01:13.280
I need to set up a meeting.
01:01:13.679 --> 01:01:22.639
Yeah, and and the thing is, you know, like me as a bartender, as as the baby director, or however you want to call it, you can call me baby director, bartender, head bartender, lead bartender.
01:01:22.880 --> 01:01:24.320
Well, you're the jack of all trades.
01:01:25.039 --> 01:01:30.639
At the end of the day, I'm a human and you and I are doing our part, right?
01:01:30.800 --> 01:01:32.880
This is an ecosystem that we all need to exist.
01:01:33.039 --> 01:01:33.280
Yeah.
01:01:33.440 --> 01:01:40.480
We need providers, we need somebody who delivers, we need somebody who makes the cocktail, we need somebody to bing off the ice, we need somebody to fix the ice machine.
01:01:40.559 --> 01:01:40.639
Yeah.
01:01:40.800 --> 01:01:42.320
Like if this is an ecos ecosystem.
01:01:42.480 --> 01:01:42.559
Yeah.
01:01:43.039 --> 01:01:43.599
We need people who can.
01:01:43.920 --> 01:01:45.840
And if we don't need people to spend it.
01:01:46.079 --> 01:01:50.960
Uh but if we don't have if you don't have five times for somebody, make it.
01:01:51.119 --> 01:01:51.360
Yeah.
01:01:51.519 --> 01:01:52.960
You know, like we have the time.
01:01:53.119 --> 01:01:53.360
Yeah.
01:01:53.679 --> 01:01:55.760
And this was one thing that was told in the in the past.
01:01:55.840 --> 01:01:57.280
Like, if you don't have time, you make the time.
01:01:57.440 --> 01:01:57.599
Yeah.
01:01:57.679 --> 01:01:59.920
So if you have five minutes through your day, use those times.
01:02:00.159 --> 01:02:01.440
And if you don't like it, let us know.
01:02:01.679 --> 01:02:02.000
Exactly.
01:02:02.079 --> 01:02:07.679
But I don't want to keep chasing after someone who's just like just forever leading me on.
01:02:07.760 --> 01:02:09.119
It's like, let me know if you like it or not.
01:02:09.280 --> 01:02:11.199
If you don't like it, I I won't waste your time.
01:02:11.280 --> 01:02:12.239
I don't want to waste your time.
01:02:12.400 --> 01:02:12.559
Yeah.
01:02:12.719 --> 01:02:13.840
That's the last thing I want to do.
01:02:14.000 --> 01:02:14.960
And all you need is five minutes.
01:02:15.039 --> 01:02:15.280
That's it.
01:02:15.440 --> 01:02:22.480
You don't really need all the day, you know, need three hours, you know, you don't need a big speech, you just need to taste it, talk a little bit about the whatever, whatever.
01:02:22.639 --> 01:02:22.960
That's it.
01:02:23.119 --> 01:02:23.199
Yeah.
01:02:23.360 --> 01:02:24.559
You know, that's what I always tell people.
01:02:24.639 --> 01:02:32.800
And also, like, whenever I I talk to a new bartender or bartender who's has uh acquired a new role, I I always say be a human.
01:02:33.039 --> 01:02:37.679
Try to be a human before before you start, you know, owning the place.
01:02:37.840 --> 01:02:39.840
Because basically the place gives you the budget.
01:02:39.920 --> 01:02:40.079
Yeah.
01:02:40.320 --> 01:02:44.079
You don't really know that, but when you become the head bartender, they give you a lot of money in your hands.
01:02:44.159 --> 01:02:44.239
Yeah.
01:02:44.400 --> 01:02:46.639
They are not here, but you have the power to use it.
01:02:46.800 --> 01:02:46.960
Yeah.
01:02:47.119 --> 01:02:48.159
So use it wisely.
01:02:48.239 --> 01:02:48.400
Yeah.
01:02:48.559 --> 01:02:51.199
Give people five minutes of your time, and that's it.
01:02:51.280 --> 01:02:51.440
Yeah.
01:02:51.599 --> 01:02:51.840
You know?
01:02:52.079 --> 01:02:54.000
And also it's hospitality.
01:02:54.079 --> 01:02:54.480
Yeah.
01:02:54.719 --> 01:03:00.880
So if you're nice with other people, it's because at the end of the day, we're all looking for the bread, right?
01:03:00.960 --> 01:03:03.519
So it's your job that you want to sell.
01:03:03.679 --> 01:03:07.199
It's their job to want to sell drinks to get a paycheck.
01:03:07.440 --> 01:03:08.960
Everyone wants some a check.
01:03:09.199 --> 01:03:09.760
Yeah, we all want something.
01:03:09.840 --> 01:03:10.320
We all want something.
01:03:10.480 --> 01:03:20.800
But uh, but I feel like at the end of the day, what is important is like see that hospitality is in every step of the the chain that you mentioned.
01:03:21.039 --> 01:03:21.599
The ecosystem.
01:03:21.760 --> 01:03:22.159
The ecosystem.
01:03:22.400 --> 01:03:23.280
Yeah, the microcosm.
01:03:23.840 --> 01:03:24.079
Yes.
01:03:24.559 --> 01:03:31.119
And um, and also like you said, probably is not the right uh spirit for your bar.
01:03:31.199 --> 01:03:31.440
Yeah.
01:03:31.760 --> 01:03:41.199
But at the same time, it's like going somewhere else, like in the future, you know that oh, I know this brand, I can bring it here because I can work with it in here.
01:03:41.440 --> 01:03:41.760
Yeah.
01:03:42.000 --> 01:03:49.679
I think like a lot of people, you know, sometimes I would get like not yelled at by a bar, they're like, oh, you never come in.
01:03:49.760 --> 01:03:54.400
And it's like, if you wanted to talk to me, there were so many ways to find my information.
01:03:54.480 --> 01:04:01.119
Like, or well, if they don't have like, let's say it's like a newer bar, they're like, Oh, well, I don't really support you because you don't come in.
01:04:01.199 --> 01:04:03.519
And I'm like, well, how do I know if you're you're interested?
01:04:03.679 --> 01:04:09.599
Like, I used to have uh over a thousand accounts with Kampari, so like I can't be everywhere.
01:04:09.760 --> 01:04:11.599
So if you're interested, reach out to me.
01:04:11.760 --> 01:04:18.239
And I uh it's like you can't expect people to know that you're interested until you s unless you say something.
01:04:18.400 --> 01:04:19.599
Just ask the question.
01:04:19.760 --> 01:04:24.800
Um, that being said, like I work for a small brand, we're self-distributing right now.
01:04:24.960 --> 01:04:26.159
So it is just me.
01:04:26.320 --> 01:04:35.280
I'm you know, we have a a wonderful part-time brand ambassador, but you know, he's busy with his other projects and uh, you know, I place the orders and I do all that stuff.
01:04:35.440 --> 01:04:41.920
So I I I can't be like out there, let me know you're interested.
01:04:42.079 --> 01:04:45.679
Our website has my email, you know, like there's I'm on Instagram.
01:04:45.840 --> 01:04:51.119
Most people, I mean, I was Kampari Leah, I'm forever Kampari Leah, but like, yeah, I'm I'm available.
01:04:51.199 --> 01:04:57.440
So like, or for example, it's like you see the brand at another bar, you're like, oh wow, I see this on the menu.
01:04:57.519 --> 01:05:00.159
You could just ask the bartender, like, hey, do you have their contact?
01:05:00.320 --> 01:05:04.559
Like, maybe don't share their contact, but like, you know.
01:05:04.880 --> 01:05:11.119
Yeah, at least uh yeah, yeah, get it get get uh get some way somehow uh connection so you can talk and have a lot of people.
01:05:15.440 --> 01:05:18.559
I think there is some people that they don't understand how it works.
01:05:18.639 --> 01:05:24.400
Like, yeah, for example, if a bar decides to bring altimura, right?
01:05:24.639 --> 01:05:30.559
What are the ways that you as a brand, not just selling, how do you support that uh place?
01:05:31.280 --> 01:05:34.079
I mean, everybody has a different way of doing things.
01:05:34.239 --> 01:05:43.280
I always ask people how they, you know, like I said, I can't be there every week, but like I try to visit monthly, quarterly, whatever it might be.
01:05:43.440 --> 01:05:51.840
You know, some people want me to come in for dinner, some people want me to do a happy hour, some people want me to just do a staff training and give a t shirt away.
01:05:52.000 --> 01:05:55.280
Like it's really everyone operates really differently.
01:05:55.440 --> 01:05:57.199
Some people don't even want you coming in.
01:05:57.360 --> 01:05:59.360
They're like, I don't need help filling.
01:06:00.239 --> 01:06:02.800
my reservations, which it's it's not cocky.
01:06:02.960 --> 01:06:06.480
It's like it's actually like amazing that these places are like, I'm busy.
01:06:06.559 --> 01:06:09.440
Like I don't I don't need that, you know, support.
01:06:09.840 --> 01:06:13.199
So it's really like everybody operates differently.
01:06:13.440 --> 01:06:15.039
No, and they do, they will actually.
01:06:15.280 --> 01:06:23.199
So I always say it, I mean my my my point of view, I always say just make sure that the product is here and then it's fine.
01:06:23.360 --> 01:06:39.039
Yeah you know like as long as we have the product we and also that we if there's no product available for example I'm gonna put this as an example uh let's say a side of stock for because you don't get the shipment or because you didn't have the bottles or whatever reason because it this happened with several different brands.
01:06:39.199 --> 01:06:41.760
Just reach out and make sure that you know that you are connected.
01:06:41.840 --> 01:06:55.599
You have a conversation communication is exactly everything and so many people are about it that I mean you guys have helped me out several times with like an out of stock product and I would like here let's you know lend it to this bar for the weekend they'll replace it when their order comes in.
01:06:55.760 --> 01:06:58.079
Like it happens all the time and it's just building that community.
01:06:58.159 --> 01:07:13.840
I don't know if you build to say but like you know it's like it's building the community and it's like great now I just met these local bartenders that I work across the street with that I've never met before and they also carry this brand and it's like now it's just like building that camaraderie.
01:07:13.920 --> 01:07:22.079
And and I'm so happy that you say that because um I mean back in the day we used to do a lot of boomerangs you know and I and we heard this from from Suther.
01:07:22.239 --> 01:07:27.840
He said he used to do a lot of boomerangs with the bartenders and the bars around his neighborhood and I feel like that's important.
01:07:28.000 --> 01:07:41.440
I think we'd stop that the only person we did the boomerang back then was with uh with Jane because they did it um with Garrett and I think this is important because if they need a bottle they can come to us or they can come to the local bar.
01:07:41.840 --> 01:07:43.280
Yeah most people are like where are you going next?
01:07:43.679 --> 01:07:56.239
Because they know the sales reps are like bopping around you know so it's like oh great I actually you know and it's happening with eyes with glass I mean glassware for like something like you ran out of print paper.
01:07:56.320 --> 01:07:59.280
Yeah go to the bar next door and then like you build a community.
01:07:59.440 --> 01:08:17.520
Exactly perhaps the next time you send them some additive paper so right now where's your like you current role just not current role but like where you like how do you see yourself in five years.
01:08:17.760 --> 01:08:58.319
Oh god she was like you tried that was good I'm just making fun of I actually just got a little promotion uh with Altamar I was the sales director for New York but they want me taking on uh New Jersey and Connecticut so I'm excited to go explore my home state again even though I don't have a car um and like it'll be I I've never really done any sales in Connecticut so it'll be really interesting to uh kind of learn new state laws because both of these states operate very differently from New York and that's the other beautiful thing about sales is like every single state is different.
01:08:58.479 --> 01:09:06.239
There's control states, there's franchise states there's open states I know there's a lot of rules and there's a lot of legalities in every single state.
01:09:06.399 --> 01:09:15.439
We're so united right so I think it'll be you know I think I I always tell people like try to learn something new every day.
01:09:15.840 --> 01:09:28.319
It doesn't have to be big but I think we should be constantly challenging ourselves and I'm excited to take on like a a bigger role if you will because I'll just be learning a little bit more about how things are run in the industry.
01:09:28.560 --> 01:09:42.399
Five years I have no idea um hopefully I'll be able to renovate my apartment and uh just my last question would be like how do you see yourself from the time that you moved from New York City to now?
01:09:43.359 --> 01:09:45.279
I don't have side bangs anymore.
01:09:46.640 --> 01:10:41.359
I'm just getting uh I don't I mean like I I've grown a lot I've had a bunch of wonderful mentors in this industry and I'm so so grateful for the people that have helped me along the way and have been patient with me and have you know just like let me ask questions and I think like you know from the beer from my bosses in beer to my bosses with Kampari to you know Altamar like you can learn something from everybody and I think it's just uh I guess I've like I'm not gonna say I've learned patience because I'm definitely not patient but uh I think uh I think I've just still loved this industry like I I don't hate it I I st I I don't know if that's the right way to say things but like I just I still have passion and love for it and I think it's just really cool that we can still evolve and still love it in different ways.
01:10:41.920 --> 01:10:42.159
Yeah.
01:10:42.399 --> 01:10:43.439
And I'm with you on that one.
01:10:43.760 --> 01:10:53.760
The passion is there always yeah for some reason honestly and if it's not if you're not fuck yes but go find something else seriously maybe there's something else out there that you're gonna love.
01:10:54.399 --> 01:11:03.680
Especially in this city that is tough is hard but it also offers a lot of opportunities and and people to meet and places to go.
01:11:03.840 --> 01:11:13.359
Yeah so I I think it's I love New York that's why I had to say it twice I love New York it's so beautiful that you have to say it twice.
01:11:13.680 --> 01:12:03.279
New York New York a little bit I know I got this from Robert well cited I know no I just want you know she asked the question that I wanted to ask you I mean everything that you said to us today um I think um for the folks listening uh you know there's something that's gonna resonate with someone there especially in the reason why we say it is because somebody who's starting a new career in sales somebody who's starting a new career as a bartender they see that that you actually you actually build the road you know it you don't just start overnight and decided to be a sales uh brand uh brand it's just something that happens accordingly is stepping stones that you have to go through and I feel like that's just the road that you have to make for your own right it's being patient.
01:12:03.520 --> 01:12:24.239
Yeah being patient and and learning I think the the most important part here it's it's it's it's uh it's learning is really good but it's also it could be tough because you know I think we are so comfortable sometimes in our own zone that once you get out of that zone uh anything that makes you uncomfortable it's hard.
01:12:24.399 --> 01:12:34.960
Yeah but it once you start doing it it's like it's it's it's fulfilling that's how that's I think that's gonna put it features of comfort um it is important to put yourself in challenging situations.
01:12:35.119 --> 01:12:44.159
I try to remind myself that we are human you know it's easy to get stuck in the cycle but try to make challenges for yourself.
01:12:44.640 --> 01:12:48.880
And that being said like I'm I'm available if anyone has further questions.
01:12:49.039 --> 01:12:54.159
Like I I love talking to people about this and if they have questions and how to get into it.
01:12:54.239 --> 01:12:56.079
You know I've plenty to say.
01:12:56.239 --> 01:13:40.800
So there you go guys if you guys uh want to reach out to Leah just uh we're gonna put the her Instagram handles here uh so you guys can reach out to Leah if you guys want to taste uh the product if you guys want to look at the Altamira page we're gonna put the uh list also down here um uh if you guys want to I don't know I don't know go to a museum and not to a bar like yeah that too you know yeah and it's probably an Altomira cocktail right there because there's a lion also uh I'm gonna I mean we don't talk about this but there's uh the bottle uh there's a lion in the bottle and this uh lion is actually in Altemira and uh it's in the oh my god what what is this little Honestly I don't know if I want to be quoted for it because I know there was like a flag but I don't think it was Altamura.
01:13:41.279 --> 01:13:45.119
I I feel like it was I I I the Italians will kill me if I mess up with this.
01:13:45.359 --> 01:13:53.760
No The reason why I'm saying it is because in the museum there's the the the lions are in the museum the Met.
01:13:54.079 --> 01:16:52.159
Yeah the Met Yeah so yeah there you go guys yeah now I get it got it uncle unclean you know they come to life right well yeah thank you so much for coming I love that uh you know having this conversation you too thank you for having um it's been like like amazing seeing like you know you're for me that I I am a woman I always like try to look up for for other women in the industry and I think like your passion you you show it and and it feels really inspirational for me and then help for other people too but uh thank you so much for coming thank you so much for sharing um really appreciate the time for being here and giving me the space to share yeah this is also your first podcast yeah my very first podcast there you go guys see we're gonna see more from Leah uh in the coming years uh at least five yeah because this is my all right yes thank you so much for tuning in uh if you guys like our our show today please like comment share uh gossip if you guys want to gossip we call it cheese or industry secrets yeah um for more episodes like this please go to our webpage uh w bar talking talk about n yc.com New York New York uh yeah don't forget to you know share it comment and don't forget to tip your bartender oh you give yes yeah yeah um I'm gonna run around very quick and I'm gonna show you guys this yeah and uh in the meantime uh we have uh you know we're trying to work on um more forecast to grow so if you wanna support us there is a link in there that it says buy buy a coffee and then you can support us and Edgar is gonna show you something very sweet all right I'm here so as you know we're expecting a baby if you don't notice it's a big boy it's gonna be a big boy all right look check this out don't forget to tip your bartender oh here oh yeah don't forget to okay you're done mom I like this tip your bartender this is so cute thank you so much for everything I thought it was perfect I thought supplement in there we always say that don't forget to tip your bartender don't forget to type your bartender yeah so we'll see you next week and um yeah that'll be all right well we're gonna leave by uh by saying bar talking talking bar on three okay one to this camera to this camera right here one two three bar talking talking barking