Hailey Landers Email & Phone Number

Portland, Oregon, United States

Primary role as a bartender is to be a whisk(e)y steward to all those that enter the library. There is a heavy focus on personalization of experience; from hand-selected whisk(e)y pours or flights, to table-side crafted cocktails, and with more than 2,000 bottles to choose from, the options are limitless. Thus, advanced and revolving education and continued engagement are paramount. As needed for this position, I have extensive and advanced knowledge of whisk(e)ies of all types from… Show more Primary role as a bartender is to be a whisk(e)y steward to all those that enter the library. There is a heavy focus on personalization of experience; from hand-selected whisk(e)y pours or flights, to table-side crafted cocktails, and with more than 2,000 bottles to choose from, the options are limitless. Thus, advanced and revolving education and continued engagement are paramount. As needed for this position, I have extensive and advanced knowledge of whisk(e)ies of all types from fermentation techniques to distillation methods to maturation practices to just general whisk(e)y profiles, I am well-studied and have countless hours of first-hand experience tasting, selling, mixing, and pairing whisk(e)y for every palate. I am particularly versed in Scottish Single Malts specifically though (as they are my personal favorite). MULTNOMAH WHISK(E)Y LIBRARY:Considered one of the best whisk(e)y bars in the world, MWL has had countless mentions as one of the best bars in America, best cocktail bar, best whisk(e)y bar, best whisk(e)y collection, best speakeasies, best clubs and more. Write-ups include David Wondrich's Best Bars of 2016 in the Esquire, accolades in Imbibe, mentions from Liquor.com, the Top 10 lists for Tales of the Cocktail's Spirited Awards for "World's Best Spirits Selection," and much more. Show less

California, United States

Virtual brown spirits portfolio specialist responsible for online tastings, cocktail and spirit seminars, education, sales management, and networking.

Portland, Oregon, United States

Opening team bartender, under Lydia McLuen and Jim Meehan (of PDT), for a bar program that focuses on Japanese and Pacific Northwest local ingredients in a small but precise curated cocktail menu of modernized classics.

Brooklyn, New York, United States

Role was as a bartender and a true family member of a Williamsburg neighborhood staple. A Brooklyn hidden gem craft cocktail bar with local food pop-ups. Minimalist aesthetics and cocktail menu that focuses on quality over frills. Owned and operated by a group of industry veteran characters/artists/bartenders (who've personally held down the stick all over Brooklyn and Manhattan at drinks establishments of all kinds), delivering genuine hospitality and a world-class "everyman's" atmosphere that… Show more Role was as a bartender and a true family member of a Williamsburg neighborhood staple. A Brooklyn hidden gem craft cocktail bar with local food pop-ups. Minimalist aesthetics and cocktail menu that focuses on quality over frills. Owned and operated by a group of industry veteran characters/artists/bartenders (who've personally held down the stick all over Brooklyn and Manhattan at drinks establishments of all kinds), delivering genuine hospitality and a world-class "everyman's" atmosphere that makes this tiny dark bar stand out in a huddled NYC crowd. This kind of ideology was expected to be maintained with sincerity by every bartender who together attempt to revitalize what an intimate or just plain rowdy festive event a bar affair really should be. Often worked completely alone, single-handedly "commanding the show." (Thus, preformed all FOH duties open to close). WE GOT COMPANY:Top-rated and locally coveted, socially all-inclusive and progressive, cozy neighborhood cocktail bar free of fallalery or pretension. Show less

New York City, Ny

Full-time evening bartender at Caffe Dante (Dante NYC or the original Dante) on MacDougal St., under Stacey Swenson, Naren Young, and William Oxenham who ran the beverage program during the true hay-day of Dante's time to shine. Considerable cocktail offerings with whole lists of martinis, spritz, seasonal creations, and of course tons of negronis. I often worked Friday and Saturday service well shifts balancing speed with quality guest services and personalized experiences in drink creation… Show more Full-time evening bartender at Caffe Dante (Dante NYC or the original Dante) on MacDougal St., under Stacey Swenson, Naren Young, and William Oxenham who ran the beverage program during the true hay-day of Dante's time to shine. Considerable cocktail offerings with whole lists of martinis, spritz, seasonal creations, and of course tons of negronis. I often worked Friday and Saturday service well shifts balancing speed with quality guest services and personalized experiences in drink creation. The sheer magnitude of the program paired with secondary spirits educations made Dante was a place where I both refined my skills as a cocktail bartender, but more importantly, became an informed and downright nerdy spirits devotee (who now has a permanent hanking for the more bitter of bottles). Represented Dante abroad in Barcelona, Spain, won Dante's internal Angle's Envy "Toast-to-the-Trees" cocktail competition, and other honorable mentions. Now hold an expansive working knowledge of all spirits, but especially aperitifs, amaro, quinquinas (my special ♡), gins, old-world wine, and all the other best and strangest wrold liqueurs because of the access I was given at Dante. Also, developed a wide-reaching local, national, and international network of spirits and hospitality industry professionals at this time. DANTE:Countless awards including Tales of the Cocktail World's Best Bar and Best American Restaurant Bar at the 2019 Spirited Awards, continually in the top ranks of 50 World's Best Bars list, and many more best in show merits from Timeout, Conde Nast, Forbes, and leading industry voices, while I was employed there. Show less

New York City Metropolitan Area

Was a bartender here right when I moved to NYC, and Flatiron is where I got my first real chops as a proper OG cocktail maker under the guidance of Julie Reiner and Justin Thompson, at a world-renowned bar that helped bring the cocktail back to life at the beginning of the century. Truly classic but with room for unadulterated creativity, the program at Flatiron made me understand building tactfully in the box and lighting the box on fire to make a multi-media sculpture in its place. Always on… Show more Was a bartender here right when I moved to NYC, and Flatiron is where I got my first real chops as a proper OG cocktail maker under the guidance of Julie Reiner and Justin Thompson, at a world-renowned bar that helped bring the cocktail back to life at the beginning of the century. Truly classic but with room for unadulterated creativity, the program at Flatiron made me understand building tactfully in the box and lighting the box on fire to make a multi-media sculpture in its place. Always on point, and crazy downtown NYC style busy, Flatiron Lounge was timeless and I can say made me grow up and learn the tried-and-true ways of classic and high-volume cocktail bartending.FLATIRON LOUNGE:Julie Reiner's (now of Leyenda and Clover Club) landmark first venture, Flatiron Lounge was considered one the cornerstones of the cocktail revival. Flatiron earned numerous accolades and honorable mentions in its time, including the James Beard Awards, Tales of the Cocktail's Spirited Awards Finalists for several years, Eater and Timeout picks, and what the New York Times called "A Craft Cocktail Pioneer." Show less

Denver, Co

Hired on as an opening lead bartender, I helped Sean Kenyon (American Bartender of the Year 2014), his wife Bijou, Jason "the man" Patz, maybe a little Leo DeGroff, and the start-up team realize Kenyon's dream of the perfect neighborhood dive where you could get elevated cocktails and old school hospitality, all while casually kicking back to some iconic Punk rock, and taking advantage of industry discounts. I helped to manage the staff as well as contribute in any needed facet to operations… Show more Hired on as an opening lead bartender, I helped Sean Kenyon (American Bartender of the Year 2014), his wife Bijou, Jason "the man" Patz, maybe a little Leo DeGroff, and the start-up team realize Kenyon's dream of the perfect neighborhood dive where you could get elevated cocktails and old school hospitality, all while casually kicking back to some iconic Punk rock, and taking advantage of industry discounts. I helped to manage the staff as well as contribute in any needed facet to operations, conducted educations, full-time lead bartended the wheel, managed social media accounts, collaborated on cocktail menus, trained, hired, and did general staff leadership positions. Here I became what I think of as my own bartender. I was blessed to be properly refined in my ways by Sean Kenyon in the fancy pants and the rough and dirty, all while building the groundwork for the certain and honest standards of hospitality I set for myself and others to this day. Here I grew immensely both technically and cerebrally... all while having the best of times with some of the best in the humans both in the biz and the world. The drinks program was classic yet accessible, innovative without superfluity, and a carefully curated showcase of local craft spirit and beverage stunners. Education and precision were capital while allowing for individuality in every manner to shine through. Occidental was and is truly outstanding (as are its brethren Williams and Graham, and American Bonded) and I am so grateful to always remain in some way "ONE OF US!"OCCIDENTAL:Gaining immediate notoriety, Occidental was named one of the Best 18 Bars in America by David Wondrich in the Esquire, 50 Best New Bars in Playboy, several nominations for Tales of the Cocktail Spirited Awards, and many noteworthy press mentionings and praises. The establishment is a hallmark of quality drinks, affordable prices, inclusive atmosphere, rebellious expression, top-notch hospitality first service, and honest fun. Show less

Denver, Co

I started at this restaurant when I was 19 as a food runner and worked my way up through serving, and then becoming the first-ever female barback, to become a bartender right as I turned 21. Here I learned the basics of balancing a drink and tried my hand at off-the-cuff drink creations for the first time while learning the basics of classic bartending skills and guidelines. I quickly became one of the fastest and most precise bartenders there, often handling the service well on the weekends… Show more I started at this restaurant when I was 19 as a food runner and worked my way up through serving, and then becoming the first-ever female barback, to become a bartender right as I turned 21. Here I learned the basics of balancing a drink and tried my hand at off-the-cuff drink creations for the first time while learning the basics of classic bartending skills and guidelines. I quickly became one of the fastest and most precise bartenders there, often handling the service well on the weekends, while taking a bar section. Euclid Hall had a great spirits selection and a well-rounded cocktail program, but here the focus was definitely beer. I learned a massive amount about beer styles and took a particular persona interest in Belgians. This is where I got my cicerone level 1.EUCLID HALL:Euclid Hall was a Denver staple of Larimer Square and one of the more creative adventures of the all-star female duo of Chef Jennifer Jasinski and Beth Gruitch, directly run by Chef Jorel Pierce (who along with Chef Jen was a finalist on Top Chef and Top Chef Masters as well as the Jame Beard finalist for Rising Star Chef of the Year in 2014) with the bar program once established by Sean Kenyon. Continuously considered one of the best restaurants and bars in Denver, Euclid Hall was known for eclectic and adventurous fair from strange meats, rare beers, quirky cocktails, and a bustling late-night vibe. Euclid received numerous write-ups locally and was featured several times on food and travel shows and magazines like, the Food Network's "40 Best Bars", "Best Thing I Ever Ate," "Bizarre Foods," and was a premier host of events for the Great American Beer Festival every year that they were in operation. Show less

Bar Ready (In-Progress), Spirits And Mixology

English, 18/19Th Literature, Creative Non-Ficton, Fiction, 3.8 Gpa

Activities and Societies: Phi Theta Kappa, Dean's List, Academic Scholarship Recipient, Columbia Honors Society

Barsmarts Advanced, Spirits And Mixology

Cicerone Level 1, Beer