As the manager of Stilheart Distilling company I opened the doors with them two separate times. Once during our official launch and again with new covid protocols. While having initially created the menu for the two story female owned and operated distillery we created a new unique bar program when indoor service was no longer a viable option. I always made sure that my staff was highly communicated with and felt safe. Always upholding the highest standards of safety procedures and protocols so that working in a pandemic felt as safe as it could for both, the staff and the customers. I continued with day to day operations of making sure drinks were batched, supplies where on hand, while creatively solving any problems that come with opening a new business. A rotating menu meant product development and education with the staff was constant.

Independently opened and closed the bar. Mixed and served beverages to customers in a friendly manner, resulting in lasting relationships with regulars and coworkers alike. Successfully, performed daily bar tasks including managing the cash, ordering products as well as supplies to keep the bar stocked and functioning properly. Created many memorable experiences through menu development, cocktail classes, and private events. Assisted in product development and the distillation process.

I was the first point of contact with the public, reaching a new demographic for this line of handcrafted liqueurs and bitters. I was in charge of all offsite sales and education as well as, graphics and marketing for events and new products. Keeping many tasks in motion while teaching cocktail classes, educating staff as wells consumers, assisting in product development, while working and planning large scale events.

Experienced in operating analysis, microbiology and sensory laboratories in conjunction. Ensuring standards are met, consistently, from wort to final packaging and storage.

Lambert Bridge Winery in Dry Creek Valley specializes in Bordeaux varietals, making around 6,000 cases per vintage. With a very hands on approach to winemaking, we sort every grape before crushing. I assisted in operating high quality industrial equipment for the 100 tons of fruit that were brought in. A unique opportunity of harvesting and aging individual blocks, allowed close monitoring of this vintage. My time with Lambert Bridge was predominantly in the cellar; cleaning, monitoring fermentation, sorting while in crush, and doing barrel work. I had opportunities to be in the vineyard assessing disease, ripeness, and harvesting on certain occasions as well.

Peterson Winery is a family owned and operated business located in the Dry Creek Valley since 1986. On average taking in 16 varietals, with zinfandel being their primary focus, 90-120 tons of fruit, and producing a little under 10,000 cases per vintage. While working harvest with the Petersons, I was exposed to a wide range of experiences that one receives when working with a smaller boutique winery. With only four cellar hands working to make the 2015 vintage happen, I am accustomed to working all hours. I sanitized equipment, assisted on the bottling line, treated/fixed barrels, lab work with the fresh juice and wine, and helped in the vineyard. Towards the end of crush, I was training and overseeing other interns in the cellar and lab. I also assisted in the tasting room where I could between blending trials.