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From Lawyer to Wine Leader: Stepan Baghdassarian’s Journey to Success Through Specialization
Stepan Baghdassarian, the president of Rio Joe’s Brands, transitioned from a 14-year law career to the wine industry in 2005. His passion for wine stems from its natural variability and cultural significance, which he believes fosters connections among people.
Based in Van Nuys, Baghdassarian’s company specializes in niche e-commerce platforms like WinesOfArmenia.com and the upcoming WinesOfGeorgia.com. These sites focus on importing and distributing specific regional wines directly to consumers across the United States.
Initially, Baghdassarian faced challenges competing against larger companies as a generalist in the online wine market. However, his strategic pivot towards specialization has positioned Rio Joe’s as a go-to source for Armenian and Georgian wines, which he attributes to the company’s success.
He emphasizes the importance of learning from mistakes and adapting to market changes. For aspiring entrepreneurs, Baghdassarian offers key advice: stay focused, seek mentorship, avoid negativity, be ready to pivot, and practice delayed gratification.
For more insights from innovators in various industries, visit Innovators Unplugged.
Cheers to Spring: Bent Water Pilsner—Your Ideal Seasonal Brew!
Despite a recent cold snap, the arrival of spring has many beer enthusiasts looking for a refreshing pilsner. One standout option is the Bent Water Pilsner from Bent Water Brewing in Lynn, Massachusetts. This beer features a radiant straw color and offers an "earthy, floral, and slightly spicy" aroma.
Bent Water Pilsner adheres to the classic pilsner style while introducing a distinct edge with its slightly elevated bitterness. The malt balances this with a hint of sweetness, leading to a crisp finish that boasts a gentle hop bitterness. With an alcohol by volume (ABV) of 5.2%, it’s a perfect companion for the warming weather.
Tony Porreca, the brewery’s production manager, shared insights about the pilsner. He points out that Bent Water Brewing offers three distinct pilsners, each developed with different flavor profiles in mind. The Common Hope is a dry-hopped Italian pilsner, while the others closely resemble traditional German pilsners. The flexibility of the Italian style allows for more creativity in brewing.
Porreca elaborates on the brewing process, noting that crafting a pilsner requires precision and skill, as it prioritizes clean, smooth flavors rather than overpowering hops found in other beer styles like IPAs. The use of Magnum hops for bitterness, along with a touch of Saaz hops, enhances the beer’s complexity without overshadowing its crisp character.
The malt blend, centering around pilsner malt with added Vienna malt for color and flavor, supports the beer’s gentle sweetness and full body. Porreca suggests that those unfamiliar with Bent Water Pilsner may not find a direct comparison to other pilsners but notes that it leans more towards the bitterness of German varieties rather than the more subdued American styles.
As a pilsner enthusiast, Porreca mentions that a good way to evaluate a brewery is by tasting their lagers, and he personally enjoys the offerings from local breweries like Notch.
Bent Water Brewing Company operates out of 180 Commercial St. #18 in Lynn, Massachusetts. More information can be found on their website at bentwaterbrewing.com.
Amarillo’s Bomb City Distillery Launches Bourbon Whiskey with Plans for Nationwide Expansion
Bomb City Distillery in Amarillo, Texas, celebrated a significant milestone with the launch of its first bourbon whiskey, marking an expansion from its successful vodka production. The distillery held a ribbon-cutting ceremony to unveil this new product that has been aging for over two years. Available in limited quantities, the initial offerings include 251 bottles of 750ml and 36 bottles of 375ml.
Established on July 16, 2019, Bomb City Distillery is known as the first distillery in the Texas Panhandle. The name "Bomb City" pays homage to Amarillo’s connection to the Pantex Plant, which specializes in the assembly and disassembly of nuclear weapons, influencing the distillery’s identity and community ties.
Owner Kyle Michels expressed enthusiasm for the bourbon, which has a mash bill made from blue corn, winter wheat, and red-malted barley. This unique blend gives the bourbon a distinctive flavor profile, greatly influenced by the region’s temperature variations that enhance the aging in charred oak barrels. “We’re really excited about this bourbon. It’s something special,” Michels stated, emphasizing the craft aspect of the production process.
The distillery first gained recognition with its vodka, distilled 12 times from locally sourced corn and high-purity water, which soon won a silver medal at the New York World Wine & Spirits Competition. Michels noted that branching out into bourbon allows them to attract a different customer base, as bourbon enthusiasts tend to appreciate the flavors of grains and oak.
Bomb City Distillery was conceived by Michels and his late partner Ryan Barnard, who had backgrounds in business and pharmaceutical industries. After becoming inspired by the "Moonshiners" television show, they restored a historic 1947 building for the distillery, preserving its character through the use of original materials.
Reflecting on Barnard’s contribution, Michels mentioned the profound pride he feels in their achievements, stating, "It was always our dream to eventually have a bourbon."
The distillery has quickly become a highlight in Amarillo’s tourism scene, and Michels mentioned plans to distribute their bourbon throughout Texas and eventually on a national scale. “Texas is a big state, so we’ve got a lot of ground to cover,” he said, looking ahead with ambition.
For more information, visit Bomb City Distillery.
Amarillo’s Bomb City Distillery Launches Bourbon Whiskey with Plans for Nationwide Expansion
Bomb City Distillery, known for its successful vodka, is expanding its offerings with the introduction of its first bourbon whiskey. The distillery celebrated this milestone with a ribbon-cutting ceremony, marking the release of a bourbon that has been aging for over two years. There will be a limited quantity available, with only 251 bottles of 750ml and 36 bottles of 375ml from Barrel Number 2.
Founded on July 16, 2019, Bomb City Distillery is the first distillery in the Texas Panhandle, named after Amarillo’s history with the Pantex Plant, which is involved in nuclear weapons assembly and disassembly. This connection has influenced the distillery’s identity and its relationship with the local community.
Owner Kyle Michels expressed excitement about the release, highlighting the bourbon’s unique mash bill, which includes blue corn, winter wheat, and red-malted barley. The distinct flavor profile is a reflection of the Panhandle’s terroir, shaped by significant temperature variations that enhance its interaction with charred oak barrels.
Michels commented, “We’re really excited about this bourbon. It’s something special… it creates a flavor profile that you won’t find anywhere else.”
The distillery’s journey began with Bomb City Vodka, which received a silver medal at the New York World Wine & Spirits Competition shortly after opening. As they transition to bourbon production, Michels notes the aim to attract a different consumer base who appreciate the distinct tastes that bourbon can offer.
The distillery was established by Michels and Ryan Barnard, who both brought substantial experience in business and pharmaceuticals to their venture. Michels developed the idea after watching “Moonshiners” on TV. They restored a historic 1947 building in Amarillo, maintaining its original charm with reused materials. Following Barnard’s passing, Michels reminisced on their partnership, expressing pride in their accomplishments and reflecting on their shared dream of producing bourbon.
Today, Bomb City Distillery has become a notable part of Amarillo’s tourism and economy, with a tasting room that attracts visitors. The distillery is looking to expand its reach, planning to distribute its bourbon across Texas and eventually nationwide.
Michels stated, “We’re starting with Texas, but we’re hoping to go nationwide in the future. Texas is a big state, so we’ve got a lot of ground to cover.”
Taraji P. Henson’s Culinary Journey: Southern Comforts, Moscato Moments, and Langoustines in Capri
A Taste of Tradition and Exploration: Taraji P. Henson’s Culinary Journey
Taraji P. Henson reflects on her nostalgic childhood experiences associated with food, evoking memories of her grandparents’ home in the South. She recalls the joy of cracking open a watermelon and the sweet, refreshing juice running down her arms, while bees buzzed around her. Her upbringing in North Carolina and Maryland was filled with the essence of farm life—one set of grandparents raised livestock, and the other cultivated a produce garden, living off the land.
One of her cherished memories is her grandmother’s special barbecue chicken, distinct to the Carolinas. Unlike traditional barbecue, it’s pickled, utilizing vinegar to marinate the chicken, which is cooked low and slow until tender. “It’s almost like pulled pork,” she notes, emphasizing that while many family members can replicate the dish, nobody quite matches Grandma’s original recipe. Meals were often accompanied by collard greens, which she affectionately calls “salad,” along with either mashed potatoes or rice. Her grandmother also makes a beloved Brunswick stew outdoors in a cauldron, a tradition that continues even at the age of 100.
Traveling to Rome, Henson was delighted by the authenticity of the local cuisine. She savored the pleasure of enjoying fresh bread, pasta, and pizza without the guilt or discomfort of bloating, due to the absence of preservatives. "It felt like being back in my grandmother’s kitchen," she shares, highlighting how every meal felt crafted with love. One particularly memorable experience in Capri was dining at Da Paolino Lemon Trees, where the ambience of lemon trees and fresh seafood was captivating.
Henson’s culinary adventures extended to Bali, where she marveled at the innovative vegan cuisine. Dishes featuring jackfruit were so convincingly savory that she felt as though she were indulging in steak. At Gdas Bali Health and Wellness Resort, she discovered papaya sushi, astonishingly prepared to mimic the flavors of fish, showing the potential of fresh produce in plant-based cooking.
On the topic of beverages, Henson promotes her collaboration with Seven Daughters, particularly their Moscato wine. She describes it as a versatile drink that is approachable for newcomers to wine, and she enjoys crafting cocktails with it. A favorite recipe includes mixing it with pineapple and coconut juice, shaved coconut, and fresh pineapple for a refreshing tropical treat she calls ‘Tarajiritas’.
For more information about Seven Daughters Moscato, visit Seven Daughters.
Cheers to Half-Price Beer at Smokies Games: A Taste of North Africa from Our New Chef!
Police are currently investigating an arson fire that occurred at the residence of Pennsylvania Governor Josh Shapiro. Fortunately, the governor’s family was able to evacuate safely from the home.
The incident has raised concerns, as authorities work to identify the perpetrator responsible for this act of arson.
Sprite Fans Rally for U.S. Release of Beloved International Flavor
Fans of Sprite are eagerly clamoring for the international release of a new mixed drink that combines Absolut Vodka and Sprite Watermelon, which has recently launched in the U.K. Since its debut, social media has been buzzing with excitement, particularly after food blogger Mouthattack shared the news on Instagram.
The fresh flavor has resonated with many, prompting comments like “May god bless this inventor” and “I need this in the US.” There’s a palpable excitement among those who are already imagining enjoying this new mix during summer gatherings.
While there is currently no confirmation that this beverage will be available in the United States, fans hold onto hope. Similar products have made the transition from international markets to American shelves before. For example, canned cocktails featuring Jack Daniel’s and Coca-Cola were initially released in Mexico before expanding to the U.S. This gives fans a glimmer of hope that they’ll soon enjoy this delightful concoction.
For now, American fans can continue to express their enthusiasm online and wait for potential news about the drink’s availability in the states.
Remembering Betty White: A Toast to Her 99 Years with Vodka, Ice, and Chocolate Cake Breakfasts
Meghann Fahy, known for her role in The White Lotus, shared fond memories of the late Betty White during an appearance on Jimmy Kimmel Live! on April 8. The two actresses worked together on the Hallmark movie The Lost Valentine in 2011, where Fahy portrayed a younger version of White’s character. Although they didn’t have direct scenes together, Fahy reminisced about White’s legendary habits.
Fahy revealed that White enjoyed vodka on ice and had a fondness for chocolate cake for breakfast, describing her as a true legend for these indulgences. She elaborated, “I think she just sort of moved through life in this amazing way.” Underscoring White’s ability to be extraordinary yet relatable, Fahy expressed how meaningful it was for her to meet the iconic actress early in her career.
Jimmy Kimmel humorously questioned if White was drinking vodka alongside her cake, to which Fahy clarified that the drinks were for outside the set context. Reflecting on White’s life, Fahy stated, "It was so cool for me to meet her… and learn that you can be as incredible as that, and still be so human and not fussy."
In a lighthearted moment, Kimmel noted that one could live a long life drinking vodka and eating cake, leading Fahy to joke that she started this lifestyle at 20, inspired by White’s example. The late actress had previously shared her "recipe for living a long, happy life," which included vodka and hot dogs, along with a focus on positivity.
As they discussed her legacy, Kimmel recalled how Sandra Bullock, White’s co-star in The Proposal, wished her a toast of vodka on ice, embracing the humor and kindness that represented White’s character throughout her life.
Meghann Fahy’s heartfelt tribute reminds us of Betty White not only as a beloved television icon but also as a woman who embraced life with joy and indulgence.
Exploring the Grand Unified Theory of Cocktails: Is There a Universal Recipe for Mixing Magic?
Kevin Peterson leads an intriguing double life: by day, he is the mastermind behind Sfumato Fragrances, and by night, he transforms his retail store in Detroit into Castalia, a craft cocktail bar where he seamlessly blends the worlds of perfumery and mixology. His journey, which also led to the publication of his book, Cocktail Theory: A Sensory Approach to Transcendent Drinks, stems from a long path of diverse careers, including those as a line cook, auto mechanic, and an engineer with advanced degrees in physics and mechanical engineering.
Peterson’s fascination with the intersection of scent and flavor emerged from his long-standing interest in cooking, eventually evolving into a commitment to perfumery. This path was not merely a career shift but a quest for a creative outlet beyond the analytical realm of engineering. Together with his wife, he built Sfumato and later opened Castalia, where he began to conduct extensive mixology experiments. He meticulously researched combinations of flavors, aromas, and presenting drinks in their ideal forms, all to uncover the "Platonically ideal" cocktail—which seeks the quintessential representation of a drink.
At Castalia, Peterson explores innovative cocktail crafting that emphasizes scientific principles, merging the artistry of mixology with rigorous data collection. His fascination lies in the relationship between scent and taste, propelling him to experiment with flavor profiles and textures. His philosophy incorporates the idea that cocktails should be more than just a combination of ingredients; they should tell a story through their carefully constructed flavors.
Peterson’s insights also include the concept of motifs in cocktail creation. He believes in focusing on specific ingredients to highlight rather than overwhelming the drink with too many competing flavors. His observations have led him to recognize the importance of space and sensation in tasting—how different ingredients interact with various sensory points on the palate and in the aroma.
He adeptly merges the art of perfumery into cocktail crafting, recognizing that aromas have their forms of dynamics—much like top, middle, and base notes in perfume. Peterson discusses how these elements correlate with user experience when sipping a cocktail, creating an evocative journey for the drinker.
Through his bar, Peterson demonstrates that successful flavor combinations can stem from unconventional pairings, such as blueberry and horseradish, challenging the perception of individual ingredients. Part of his expertise involves the careful consideration of presentation, emphasizing the visual aspect of drinks, which engages customers emotionally and sensibly.
As Peterson continues to innovate within this duality of his profession, he aspires to enlighten others about the subtle complexities behind creating a remarkable cocktail experience. His contribution to the beverage world combines empirical research, sensory exploration, and a passion for storytelling—all essential ingredients in crafting memorable drinks. He encourages aspiring mixologists to focus on familiar favorites and gradually expand their horizons, assuring that mastery in cocktail crafting is an accessible adventure.
Refreshing Cocktails to Keep You Cool by the Pool in Palm Springs
Sip, swim, repeat. It’s summertime in Palm Springs, and a range of refreshing cocktails are perfect for beating the heat by the pool.
At the recently renovated Royal Sun, visitors can indulge in creative cocktails such as the "North of the Border," which features Serrano-infused agave and sage tequila, or a new take on the classic Bee’s Knees called "Heart of Gold" that combines Barr Hill Honey, Bombay Sapphire gin, and ginger. For those looking for non-alcoholic options, the "Spice of Life" delivers a spicy kick with a tequila alternative, lime, jalapeno, and soda.
The High Moon Pool Bar boasts an all-day menu with delectable options like maitake mushroom pizza with a truffle oil drizzle, carne asada street tacos, and a chocolate chip cookie sundae.
Another great spot, the Drift Hotel Palm Springs, offers resort day passes and hosts a weekly happy hour with tacos from its onsite restaurant, Maleza, accompanied by a local DJ. Their unique NA Pink Margarita, made with alcohol-free tequila, is a refreshing choice.
At the Kimpton Rowan’s High Bar, the "Prickly Pear Sour" stands out as a visually stunning cocktail made with Tito’s vodka, prickly pear syrup, fresh lemon juice, and egg white. It balances sweet and tart flavors perfectly, pairing wonderfully with savory appetizers like tuna poke nachos.
Prickly Pear Sour Recipe
Ingredients:
- 2.5 oz. Tito’s vodka
- 1 oz. prickly pear syrup
- 3/4 oz. fresh lemon juice
- 1 egg white
- 2 dashes Angostura bitters (optional)
- Lemon twist (for garnish)
Instructions:
- In a shaker, combine Tito’s vodka, prickly pear syrup, fresh lemon juice, and egg white.
- Dry shake (without ice) for 10 seconds to emulsify the egg white and create froth.
- Add ice and shake vigorously for 15-20 seconds.
- Fine strain into a martini glass.
- Garnish with a twist of lemon peel and optional bitters.
These cocktails epitomize the summer vibes of Palm Springs, making them ideal companions for lounging under the sun.