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Belle Isle Moonshine Celebrates International Women's Day: Conversations with a Few of our Favorite Ladies

ConversationStephanie StantonComment

Who run the world?

From top-left: Elisabeth Edelman, Jenna Serafine, Kate Magee, Micah Davenport, Kristin Otto, Lauren Brewer.

We’re lucky enough to work closely with some truly inspiring women here at Belle Isle Moonshine. In honor of #internationalwomensday, we want to acknowledge a few of the women that hustle hard to make, sell, and promote our spirit. We recently chatted with a few of the women who run the (‘shine) world–from distribution, to public relations, to photography. Read on to hear these powerful ladies get super real about everything from Imposter Syndrome to self-care to Beyoncé.


Elisabeth Edelman

Richmond, VA

Founder // Golden Word

Who are some of your lady heroes?

I thought a lot about this question–running through different authors, actresses, and political figures. Ultimately for me, it came down to two people: my mom and my sister. They’re the ones who have had the biggest impact on me.

My mom was an entrepreneur as well. She had her own French language school, so she was always working as I was growing up. It was a big opportunity for me to see what running your own business looked like. I think she gave me this entrepreneurial spirit and desire to go out on my own. My sister works and has two children, and she never complains. She makes it look relatively easy, but I know she’s really hustling to get it all done. She’s the one person I know who boldly goes after what she wants and cuts out everything else.

What was it like starting your own business?

Starting my own business was both harder and easier than I thought it would be. When I first started, it was fairly easy to get business–which I think was a result of having established really deep relationships in the market–but there were pieces that were much harder. Trying to sustain and keep up with growth was extremely challenging. It’s a good problem, but it was also one that I needed to deal with. So in some regards so much easier than I thought, and in some so much harder.

If you could give one piece of advice to yourself 10 years ago, what would it be?

Ten years ago I was living in New York City and had started my own company. I was very young, and I was working my butt off. Looking back, if I could give myself one piece of advice, it would have been to go to the gym. At the time, I thought working out would take away from my energy, but in reality it probably would have helped my mood and given me an outlet to take care of myself. If I had done a little more prioritizing of myself, I could have sustained that lifestyle longer and just been healthier.


Elisabeth Edelman was photographed at her home by Kate Magee. She founded golden word, a boutique pr firm, in 2016. Follow Golden Word’s happenings on Instagram @goldenwordco!


Kate Magee

Richmond, Virginia

Photographer // Kate Magee Photography

What do you love most about photography?

I love that I get to interact with so many different people. I know it sounds really cliche, but I love hearing different people’s stories. Whether it’s a product that they’ve created or I’m documenting someone’s story overseas, you have to get really personal and build trust with the subjects you’re photographing.  Someone has to trust you enough to hand their product over to you and know that you’re going to do a good job documenting it just as much as someone whose home was destroyed by a hurricane at a refugee camp has to trust that you’re going to do a good job telling their story to others without exploiting them. Photography makes you ask a lot of questions and dig deep into understanding the person, their passion, and their pain, and then translate that into a photograph.

How did you make the decision to go into business for yourself?

I wish I had a really good answer! This is what I always wanted to do, but it kind of just fell into my lap. I moved overseas first to do graphic design for a mission agency, and they asked me to do photography as well. I said I could take photos, but I really didn’t know what I was doing. They then wrote to me and said I was the new Director of Photography. I had no idea what I was doing, and it just took a lot of patience to start cultivating my eye and start learning the skill of photography. I moved to Richmond in 2010 and worked for a photographer as his intern, which turned into an associate position. About a year after that, I moved out on my own and started doing my own business. It’s nothing I really set out to do, but I’ve really enjoyed it.

Who are some of your lady heroes? Why?

This is a very intimidating question, because there are a lot to look up to. I started thinking about who are the women whose stories have really stuck with me. One is Irena Sendler, who was recognized for saving more than 2,500 children during World War II. She took them out of camps and risked her own safety for them. Also Harriet Tubman and Corrie ten Boom! The women I look up to the most are the ones who put the safety of others in front of their own safety. They risk all for the greater good of other people. Now in our culture we’re kind of all about ourselves, and I just really appreciate hearing these stories of women who weren’t in it for fame. They just knew it was the right thing to do.

If you could give one piece of advice to yourself 10 years ago, what would it be?

Have more courage. I used to think that being courageous was not being afraid of anything.  I’ve learned that it’s actually being fearful of something–whether that’s success or documenting a story in a war zone–it’s okay to be afraid. I think of all the roadblocks I’ve come across–anything from how I’m going to pay my taxes that year, to having a client I’m really nervous about producing work for, to driving through live landmine fields for a job–whatever it is, it’s okay to be afraid, but you have to push past that.

Also, because photography kind of fell into my lap–and I had the eye for it, but not necessarily the mechanics of working my camera–I’ve carried around an Imposter Syndrome for a while. You know, what if someone’s going to find out that I don’t know what I’m doing? Obviously, I do know what I’m doing, and I’d like to tell myself 10 years ago to stop listening to that voice that tells you you don’t know what you’re doing.


What’s your favorite Belle Isle cocktail?

It’s in the summer on the rooftop at The Graduate: they have a frosé, and I put a shot of Honey Habanero in it.

Kate Magee was photographed at The Broad by Joey Wharton. Check out her photography at katemagee.com, or on Instagram @katemagee and @katemageephotography.


Lauren Brewer

Atlanta, Georgia

Director of On-Premise Spirits // Georgia Crown Distributing

What does being a strong woman mean to you?

Being a strong woman to me means that I am unapologetically myself. It means that I support other women, and that I have the courage to take chances and risks. It means being kind while standing up for my convictions.

Who are some of your lady heroes?

There are so many. My mother is one. She went to college while raising two strong-willed kids. Michelle Obama feels like a given, too–but I’m saying Beyoncé! She stands up for people that don’t have a voice for themselves. She fights for what she believes in, and on top of all of that, her music makes me feel motivated!

What’s it like being a woman in the male dominated liquor industry?

It’s always an adventure! Most of the time it’s not something I think about, but other times it’s glaringly obvious. There have been times I have been told to temper my opinions or not be so forward. I know that would not be the case if I was a man. For a time, I did that, but at some point I realized that is not who I am.

Sometimes my forward personality has led to me being called a bitch, and I’ve decided that I’m comfortable with that.

What was your first job? Do you think it led you to where you are today?

I was an alcohol and drug counselor, and it absolutely did. It gave me a keen understanding of personality and what drives people.

What’s your favorite way to drink Belle Isle Moonshine?

100 Proof Dirty Martini!


Lauren Brewer lives in Atlanta with her family. Learn more about Georgia Crown Distributing Co. here!



Micah Davenport

Richmond, Virginia

Belle Isle Brand Ambassador & graduate student at VCU’s Brandcenter

As a woman just starting out in your career, why did you want to pursue advertising?

I think advertising has an incredible opportunity to set the tone and start the conversation of important topics. I want to be a catalyst for making things people want to see and helping move along important conversations.

Do you see your intended industry changing for women? Why or why not?

I hope so! Advertising was kind of known as a boys’ club, and I think that’s changed a lot from the past 10 or 20 years to now. I think it’s going to continue to change with more diversity and more women of color hopefully taking larger roles in advertising.  It’s important to have people with different opinions and experiences at the table to push that messaging forward.

What does being a strong woman mean to you?

I think being a strong woman is being at a table with a lot of different people and realizing that your opinion matters just as much as everybody else’s. That’s hard to do a lot of times, because it’s easy to believe that you’re small–and you’re not.

Who are some of your lady heroes?

Caroline Robinson Jones was one of the first black women in advertising who was able to take a VP role at an agency. She started a lot of agencies that marketed, not only to minorities, but created messaging that made sense for everybody. She was one of the trailblazers for marketing and advertising being more about emotions. I think you always have to be grateful for the people who go before you and pave the way for, like, me to even want to be in this industry and have the opportunity to be.


What’s your favorite Belle Isle cocktail?

I got this one! The Spicy Gentleman. I think [Belle Isle Community Manager] Robert called it this because we were serving them at a Derby Day event. It has Honey Habanero, which is my favorite, honey simple syrup, and a little bit of lemon juice. It’s simple, but it’s the perfect drink.


photos of micah by kate magee.

Check for Micah serving cocktails at various Belle Isle events around Richmond or modeling our t-shirts on social media. When she’s not slinging ‘shine, Micah is busy pursuing a degree in Brand Strategy at VCU’s prestigious Brandcenter.


Jenna Serafine

Rochester, New York

Wine & Spirits Brand Manager // Lake Beverage

What does being a strong woman mean to you?

Being a strong woman to me means you are not afraid to show your emotions and use those feelings to connect with peers on a more personal level. Strong women are independent and organized, and they use those skills to set and achieve goals. I also think that strong women do not need to be surrounded by large amounts of people. They shine best when surrounded with a handful of friends or peers that support and guide them to success. We stay true to ourselves and do not try and transform to fit who we think we are supposed to be.

Who are some of your lady heroes?

Both Taylor Swift and Tory Burch. Taylor Swift has always provided positive messages and inspiration through her songs and lyrics. She uses her platform to lift up her fans and give positive reinforcement that it’s all going to be okay. Even in my late 20s, I still use her words as encouragement and inspiration to wave at the haters and focus on my own self.

Tory Burch is not only one of my favorite fashion icons, but she’s also an amazing representative for female entrepreneurs. Tory saw firsthand the challenges and difficulties of becoming a female entrepreneur and started a foundation to help provide resources for future female entrepreneurs to utilize. The Foundation Fellows Program gives women an outlet to pitch their ideas to a panel (including Tory) with one winner receiving a grant investment. She also offers seminars to her Fellows that offer guidance and advice on growing a social media presence, finance, and their companies. She is more than just pretty shoes and beautiful handbags!

What’s it like being a woman in the male-dominated liquor business? 

We can also throw young in there! I was only 24 when I started at Lake Beverage in the current role I am still in today. Although it has grown drastically, six years ago this was still a brand new division with new items no one had sold before. Within my own company, I had to quickly show independence and learn an entire side of business I have never worked in before so I could gain the trust of my fellow co-workers and employees. That meant some self-educating and a little trial and error.

I think that our industry still thinks of females in the liquor business as “shot girls” at promotions. They forget that we can also grow share, manage brands, make deliveries, carry our own sample bottles into accounts, and give valid advice to help others grow their business. It all comes down to trust and making my employees, co-workers, bosses, and accounts trust me.

If you could give one piece of advice to yourself 10 years ago, what would it be? 

It’s okay to have a plan, but let it also be okay if the plan strays slightly off path. You can only control so much.

What’s your proudest accomplishment to date?

Lake Beverage started selling wine and liquor [in addition to beer] seven years ago, and I started with Lake Beverage six years ago. In that short period of time, I helped to grow my portion of the business to represent 3% of our total company. That’s pretty dang cool!

When Jenna isn’t dominating the Upstate NY beverage scene, she likes to relax at home with her husband and dog. Check out the great work she does with Lake Beverage!


Kristin Otto

Baltimore, Maryland

Area Sales Manager // Belle Isle Moonshine

You’re the only Belle Isle employee we’re interviewing–and you were one of the first women at the company! Tell us a little about yourself and what you do for Belle Isle. 

Wow, I feel so honored! I'm from Baltimore. I have a Cavapoo named Bixby–who is the cutest dog in the world–and I love to travel. I've worked in the liquor industry since I was 22–so, 16 years now. I started as a promotional model and am now working for Belle Isle as the Area Sales Manager for Maryland, D.C., and soon-to-be Delaware. 

What’s a typical day like for you? 
There is no such thing as a typical day in the liquor industry! You plan your day, then a call comes in that completely changes everything. You have to be able to adjust and go with it. Since we are a new product, there are a lot of account visits–both to new accounts to taste them on our products and existing accounts to show them some love and keep them happy. Really, all day, everyday, I'm educating people on what moonshine is, to not be scared of it, and why they should be drinking us over their typical vodka. 

The liquor business can be pretty crazy. What’s your favorite thing about working in the industry?
First and foremost, the relationships that I get to build with my accounts, my distributor, and my coworkers. Secondly, the creativity it allows me to have in figuring out how to get the brand out there and pulled off shelves. Plus, it's fun! It really is a fun industry. Does it have its moments like all jobs? Of course. But what other job can you go to accounts, hang out with people, and taste them on cocktails! 

What does being a strong woman mean to you?
A strong woman has her shit together, is independent, doesn't rely on anyone but herself, goes after what she wants, is not afraid to fail, is confident, and is kind. A strong woman knows she's fabulous and doesn't need to put anyone down to feel better about herself. 

Who are some women who inspire you? Why?
Well, my cousin for sure. She is a very strong, independent woman who has taught me everything I need to know about the sales industry, relationships, and life in general. I am so blessed to have her in my life giving me advice. Secondly, all the women out there who have been dealt a hard hand in life–whether it be sickness, an accident, bad relationships, a loss–and are overcoming it and come out stronger in the end because of it. I admire people who have a great outlook on life, even after life's been tough on them. 

What’s the hardest thing about being a woman in such a typically male-dominated field?

Really, I've been blessed with the jobs and co-workers I've had. Most have treated me with respect and as an equal. Unfortunately, not all women in this field have been so lucky; however, it is really starting to not be so male-dominated. I actually think Belle Isle now has more female employees than male. 

If you could give one piece of advice to yourself 10 years ago, what would it be?

Don't underestimate your talent and creativity, and be more confident in getting what you want in life and career. And, for goodness sake, who cares what people think of you? I'm still working on listening to this advice, but I would give it to younger me. 

What’s your proudest accomplishment to date?
Well, I just won a Team Leadership award at Belle Isle! I've never won a work award, so I'm pretty proud of that. Outside of work, buying my house was a very proud moment for me.

What’s your favorite Belle Isle cocktail? 
Where to start? Okay, so I'm on a diet and so right now, and I've been drinking Belle Isle Black Label with water and a squeeze of lemon and lime. I like it better than vodka, because when you mix it with water it literally tastes like water–no vodka after-bite. When I'm not on a diet, I love a skinny Grapefruit Crush, or a sweet and spicy Bloody Mary with Honey Habanero. Also, Circa in DC makes an awesome Purple Rain cocktail with the Honey Hab and a blueberry jalapeño shrub. And Wayward Smokehouse's Spiked Chocolate Milk with our Cold Brew Coffee!

Kristin Otto lives in Baltimore with her Cavapoo, Bixby. You can usually find her slinging ‘shine in one of our awesome accounts in Maryland or D.C.



we want to say a huge “thank you” to all the women who participated in this story!

happy international women’s day!

Belle Isle Moonshine is a premium, handcrafted spirit proudly hailing from Richmond, Virginia.

We take the name Belle Isle from a small, 540-acre island located smack dab in the middle of the James River where Civil War soldiers used surplus corn rations to make moonshine in copper kettles.

Belle Isle Moonshine is distilled from 100% organic corn, grown by three family farms and responsibly sourced. Once triple-distilled, we charcoal filter Belle Isle four times over. Then, we cut it with purified water right from the James River. Our infusions are made with 100% real ingredients, never artificial flavors or color. We use real grapefruits sourced from Texas and California, local honey from the Shenandoah Valley, organic habaneros grown an hour away, and freshly roasted coffee beans from the most socially conscious roastery in Richmond, Blanchard's Coffee Roasting Co.

From there, each bottle of Belle Isle Moonshine is filled, corked, labeled, and packed by hand by our Production team, who check each bottle and batch for quality assurance. Since Belle Isle is made in small batches, you can find the batch number handwritten in the bottom right corner of each bottle.

Distilled from good times and 100% organic corn.

Curated Wedding cocktails with Roberts and Co. Events // Part 1

Conversation, Belle Isle Explore Series, CocktailsBICS AdminComment

Want the bar at your wedding to offer something more interesting than light beer and watered-down rum and cokes? Your cocktail menu should make you feel as special as everything else on your wedding day, and Bryce Carson from Roberts and Co. Events is here to show you how to make that happen! With some help from the Good Times Experts here at Belle Isle Moonshine, you and your significant other can choose personalized cocktails that really say something about yourselves and your love. 

Cocktails make the heart grow fonder. All photos by Alyse Michelle Images.

In the seven years since I started planning weddings, they have become more lavish, more expensive, and more competitive. As couples jump into the planning process, they look to Pinterest, magazines, and past weddings they have been to for inspiration. This is where, as a wedding planner and designer, I step in and say, "stop"! I love these sources for inspiration, but if my couples cannot tell me how we can relate this to their personal story, then maybe we shouldn't do it.

Belle Isle's cocktail curators, Erica and Von.

I believe in creating and designing a personalized experience for my clients. Your groom is from Western Pennsylvania? Awesome! Have a cookie table. Your bride spent her childhood in Scotland? Work some thistle into her bouquet. Weddings are about telling the story of your past and giving a hint to your future.

I am so happy I have been able to partner with Belle Isle Moonshine on creating one of a kind experiences for my clients. So often the bar menu at a wedding is overlooked. In the final months of planning, clients will run to the liquor store to buy a mix of spirits and hope they have enough. Well, now Belle Isle Moonshine is offering a program that lets clients personalize their bar menu with the same level of detail that went into designing their wedding cake and floral arrangements. 

Belle Isle Moonshine partners with wedding planners to bring in their clients for a private cocktail tasting. I brought in Adrian and Brian for a tasting for their upcoming Spring 2018 wedding. Erica and Von created six craft cocktails based on a survey of my clients' preferences, wedding theme, and unique requests (beer cocktails). The results were nothing short of perfection, and luckily the talented Alyse Michelle Images was there to capture the experience. 

 

One of the big winners, the Pipeline Painkiller.

Adrian and Brian are fun, quirky, and looking to throw a wedding to be remembered. With funky centerpieces containing citrus fruits and a family-style BBQ and taco bar, they are looking to seamlessly blend their signature style across their entire wedding day. Adrian fell in love with the Pipeline Painkiller, a mix of Belle Isle Cold Brew Coffee, pineapple, and citrus. This drink packs enough punch to liven up the dance floor, but also look stunning on her tables. Brian's choice, the Belle's Eye, will be the perfect compliment to the tacos and BBQ, mixing Belle Isle Black Label, Coors Light and ginger beer. 

 

The tasting process is so fun and easy. Adrian and Brian were able to start off by tasting each moonshine on its own and then moved to their six signature cocktail choices. Von showed us exactly how to present each cocktail, from the proper glassware to the perfect garnish. Erica provided us with a cocktail calculator to make the trip to grocery and liquor stores a breeze after getting final guest counts. 

 

With their signature cocktails selected, Adrian and Brian were able to check one more task off their wedding to-do list. Not only did they leave feeling accomplished, but they know they are going to have something their guests have never experienced before.

Stay tuned for Part ii in May to see it all come together, with another cocktail surprise for the couple's guests!  


 

Bryce Carson is a Washington D.C. and Richmond-based wedding planner with Roberts & Co. Events.  He specializes in creating unique and personalized events tailored to each couple. Follow him on Instagram @brycetcarson, and follow Roberts and Co. @robertsandco


Belle Isle Moonshine is a premium, handcrafted spirit proudly hailing from Richmond, Virginia.

We take the name Belle Isle from a small, 540-acre island located smack dab in the middle of the James River where Civil War soldiers used surplus corn rations to make moonshine in copper kettles.

Belle Isle Moonshine is distilled from 100% organic corn, grown by three family farms and responsibly sourced. Once triple-distilled, we charcoal filter Belle Isle four times over. Then, we cut it with purified water right from the James River. Our infusions are made with 100% real ingredients, never artificial flavors or color. We use real grapefruits sourced from Texas and California, local honey from the Shenandoah Valley, organic habaneros grown an hour away, and freshly roasted coffee beans from the most socially conscious roastery in Richmond, Blanchard's Coffee Roasting Co.

From there, each bottle of Belle Isle Moonshine is filled, corked, labeled, and packed by hand by our Production team, who check each bottle and batch for quality assurance. Since Belle Isle is made in small batches, you can find the batch number handwritten in the bottom right corner of each bottle.

Distilled from good times and 100% organic corn.


Wanna learn more about us?

Party Prepped: Valentine's Day

Cocktails, ConversationBICS Admin3 Comments

Tired of crowded restaurants and expensive prix fixe menus? Celebrate Valentine's Day in style this year from the comfort of home! We called on our good friend and party maven Erica Key, of the award-winning blog Eating with Erica, to show us how to plan an amazing Valentine's Day dinner that your significant other (or BFF) will never forget!

Valentine's Day is one of my favorite holidays!  Who doesn’t love a reason to celebrate love? 

*raises hand*  

See more of Erica's recipes and party plans on her amazing blog, Eating with Erica!

I do!  It’s the one day out of the year that your significant other has to be chivalrous and is obligated to put forth an effort to be romantic.  Over the years, I have preferred to celebrate Valentine’s Day at home, for a number of reasons. 

1) It’s less of a headache than dealing with large crowds in restaurants.

2) It’s cost-effective. 

3) It's more intimate.  And last, but not least...

4) It’s a chance to blow your significant other's socks off by creating a new recipe.  

 

When creating a menu for a special holiday, simplicity is best!  I suggest creating a meal that you're comfortable preparing; that way, you don’t have to stress, especially if you aren’t the best cook.  We don’t need any Pinterest fails. 

This year for Valentine's Day, I was feeling fancy.  I created a three-course meal for my fiancé and paired each course with delectable Belle Isle cocktails using Ruby Red Grapefruit and Cold Brew Coffee.

 

FIRST COURSE

Tomato, basil, and goat cheese bruschetta

Cocktail pairing:  Lovers' lane

Bruschetta is one of the simplest appetizers to create. And one of the most delicious, in my opinion!  I added goat cheese for some pizzazz and created a tasty cocktail called Lovers' Lane: Ruby Red Grapefruit, neat, with a splash of Sprite.  The flavors worked well together and was the perfect start to the meal.   

 

*Fun Fact:  Belle Isle Ruby Red Grapefruit is a splendid shot.


SECOND COURSE

Grilled shrimp and lobster claws with kale caesar salad 

Cocktail pairing:  Cupid's Kiss

 

Seriously, Bae and I are seafood people. I couldn't pass up an opportunity to show my stuff with the main entree and the Cupid's Kiss cocktail was fancy enough to be the main header.  Visually, it's a really attractive drink, and it's not too sweet. 

 

 

*Fun Fact:  Use various berries to step up your cocktail presentatioN! I suggest strawberries, blackberries, and/or raspberries. 

 


When you prepare your dinner, make sure you pick up some great decor to set the table for the perfect mood!

THIRD COURSE

Chocolate toast topped with mixed berries 

Cocktail Pairing: Shiny coffee 

 

Coffee is my everything, so it's a must that I get my coffee fix after dinner.  It's so relaxing and a great way to unwind. The Shiny Coffee cocktail is so smooth, and it compliments the toast. When creating the toast, you can use chocolate or mascarpone cheese for the spread.  The best part of this recipe is that it can be served as a dessert or as breakfast!  I mean, who wouldn't want to wake up to this decadence for a cozy breakfast in bed?  This is the ideal way to say good morning or good night.

*Fun Fact:  Cinnamon sticks are a delicious bonus to a cocktail. 


 

In addition to this year's love-fest, I am hosting a light Valentine's Day soirée for my friends who are single.  It's going to be a fun time with cute decor and tasty treats.  I'll feature the Cupid's Kiss cocktail again, since It's a refreshing cocktail that will send your single well-wishes right into the love department.  You can create a punch or make the drink individually.  I created a chocolate fondue and provided multiple options for dipping.  You can use fruits, graham crackers, pretzels, and/or marshmallows. 

No matter what your plans are for Valentine's Day, spread lots of love, eat well, drink well, and include Belle Isle Moonshine!


cocktail recipes

LOVER'S LANE

WHAT YOU'LL NEED: 

  • 1 oz. Belle Isle Ruby Red Grapefruit

  • ½ oz. Sprite

Preparation:

Add all ingredients in a shaker with ice. Shake vigorously and strain into glass. 

 

 

 

 

 

 

 

 

 

 

 

 

Cupid's kiss

WHAT YOU'LL NEED: 

  • 2 oz. Belle Isle Ruby Red Grapefruit

  • 2 oz. Ruby red grapefruit juice

  • Fresh Berries (Raspberry, Strawberries, and/or Blackberries)

Preparation:

Add all ingredients in a shaker with ice. Shake and strain into a champagne flute, and garnish with berries.  

Shiny coffee

WHAT YOU'LL NEED: 

  • 2 oz. Belle Isle Cold Brew Coffee

  • ½ oz. simple syrup

  • 3 oz. fresh coffee

  • 1 ½ oz. dairy

Preparation:

Build all ingredients in glass or mug to taste!

     

 

 

Happy Valentine's Day! 

 

 

Recipes & post by Erica Key, editor-in-chief and founder of Eating with Erica.

 


Belle Isle Moonshine is a premium, handcrafted spirit proudly hailing from Richmond, Virginia.

We take the name Belle Isle from a small, 540-acre island located smack dab in the middle of the James River where Civil War soldiers used surplus corn rations to make moonshine in copper kettles.

Belle Isle Moonshine is distilled from 100% organic corn, grown by three family farms and responsibly sourced. Once triple-distilled, we charcoal filter Belle Isle four times over. Then, we cut it with purified water right from the James River. Our infusions are made with 100% real ingredients, never artificial flavors or color. We use real grapefruits sourced from Texas and California, local honey from the Shenandoah Valley, organic habaneros grown an hour away, and freshly roasted coffee beans from the most socially conscious roastery in Richmond, Blanchard's Coffee Roasting Co.

From there, each bottle of Belle Isle Moonshine is filled, corked, labeled, and packed by hand by our Production team, who check each bottle and batch for quality assurance. Since Belle Isle is made in small batches, you can find the batch number handwritten in the bottom right corner of each bottle.

Distilled from good times and 100% organic corn.


Wanna Learn More?

3 Super-Easy Holiday Infusions

Infusions, CocktailsBrandon DayComment

With just a couple days left before the holidays, your friends at Belle Isle Moonshine are here to help get you through this time filled with stressful shopping, visits with the family, fruitcake overload and It’s A Wonderful Life on endless replay. With our to-do lists all sorted out and presents wrapped, we figured it was time to have some fun with a few of our favorite DIY infusions that are sure to please everyone at your holiday gatherings.

Belle Isle's own Director of Production and R&D, Gregg Brooks, is here to show you how it's done. These infusions will not only taste delicious, they’ll look beautiful sitting on your kitchen counter or bar. These are all super easy, one-bottle infusions that anyone will be able to pull off from the cozy confines of your home, much to the delight of your guests. It doesn’t get much easier, and it doesn’t get much better.

Lemon Infusion

Ingredients:

  • 3 lemons (The harder, the better for peeling)
  • 4 oz. simple syrup
  • 1 (750ml) bottle Belle Isle 100 Proof

Preparation:

  1. Measure and pour out 6 ounces of Belle Isle 100 Proof. Use that spirit to make three cocktails, one for yourself and two for your friends. Flying solo, make one drink and save the rest for later.
  2. Using a vegetable peeler, remove the peel from the lemon in long strips. Try to get just the outer skin and avoid as much of the white pith as possible. Save the peeled lemons for other later uses. Using a small sharp knife, remove as much pith from the peels as you can.
  3. Carefully place by the peels into the bottle by pushing them through the neck with a bar spoon or straw. Place top back on the bottle and store in a dark place at room temperature for a minimum of 5 days, though the longer the better.
  4. When ready, take the bottle out and remove the top. Slowly and carefully pour 4 ounces of simple syrup into the bottle, place the top back on and gently shake the bottle to mix ingredients. Place the bottle in the refrigerator overnight.
  5. It’s ready to drink at this point, either straight or in a cocktail. Keep in the refrigerator for up to 30 days, though we hope this won’t last more than one night at a holiday party.
  6. *Want a sweeter finished product? Mix all ingredients in a larger container other than the bottle and follow the same steps, but double the simple syrup. You can always pour the finished product back into our bottle. The infusion should have a beautiful bright yellow-green tint to it.

Orange-Cranberry Infusion

Ingredients:

2 oranges (the firmer, the better)
1 cup fresh cranberries
1½ cups sugar
1 (750ml) bottle Belle Isle 100 Proof

Preparation:

  1. As with the lemon infusion, measure and pour out 6 ounces of Belle Isle 100 Proof, and use in a cocktail or set aside.
  2. Place cranberries, sugar and 2 tablespoons of water in a medium-sized saucepan and cook over medium heat. Stirring frequently, let the mixture simmer for about 4-5 minutes or until the berries begin to burst. Remove from heat and allow to cool for 30 minutes.
  3. Using a vegetable peeler, remove the peel from the oranges in long strips. Try to get just the outer skin and avoid as much of the white pith as possible. Save the peeled oranges for other later uses. Using a small sharp knife, remove as much pith from the peels as you can.
  4. Carefully place by the peels into the bottle by pushing them through the neck with a bar spoon or straw. Once cranberry mixture has cooled, carefully and slowly pour that mixture into the bottle using a funnel. You may have to push some of the cranberries through using that bar spoon or straw. The neck of the bottle will look crystallized, and I think it adds to the appearance of the finished product.
  5. Gently shake the bottle to mix the ingredients and place in a dark place at room temperature for at least 5 days. Once ready, refrigerate overnight. There will be some sediment in the bottle, so feel free to strain the spirit before using. You can drink this infusion straight or in a cocktail.

Caramelized Apple Infusion

Ingredients:

  • 1 large apple (we like Gala apples for this infusion)
  • ½ cup sugar
  • 1 (750ml) bottle Belle Isle 100 Proof (Belle Isle Black Label will also work in this infusion)

Want to get fancy? Add any of the following with the apples for a new flavor.

  • Cinnamon Sticks
  • Cloves
  • Anise
  • Allspice

Preparation:

  1. Measure and pour out 4 ounces of Belle Isle 100 Proof. Use that spirit to make two cocktails, one for now and one for later.
  2. Cut the apple into thin slices, making sure they’ll easily fit through the neck of the bottle.
  3. Place the apple slices into a medium saucepan with the sugar and two tablespoons of water and cook over medium heat. Stirring frequently, let the mixture simmer for 4-5 minutes.
  4. Remove from heat and allow to cool for 30 minutes. Enjoy the “later” cocktail at this point.
  5. Once the mixture has cooled, carefully and slowly pour the mixture into the bottle, pushing the apples through the neck with that bar spoon or straw.
  6. Place cap back on and very gently shake the bottle to mix ingredients. Place the bottle in a dark place at room temperature and let sit for 3-4 days.
  7. When ready, refrigerate overnight. There will be sediment in the bottle, so feel free to strain while pouring into a glass or jigger. This infusion is great straight or in a cocktail.

Happy Hour With: Hummingbird Gardens

Cocktails, Infusions, Happy Hour WithBrandon DayComment

One sunny summer afternoon, Amanda Montgomery, owner of Hummingbird Gardens, invited us over to see her amazing garden and, of course, mix up some delicious, refreshing cocktails using fresh herbs. Even if you don’t have a green thumb, Amanda will teach you everything you need to know about using fresh herbs in infusions and cocktails.

Tell us a little about your company.

Hummingbird Gardens is an herb, edible flower, and cut flower-focused market garden (or yard farm) that is in my front and backyard in Southside Richmond. I source mainly to local restaurants and have a small garden share program that provides folks with herbs, a bouquet, and an item from another partner business. In addition, I make herb salts that I sell on my website, some retail sites, and at events like Brunch Market.

We broke ground in October of 2015 and I had my first season in 2016. It feels like yesterday and a million years ago all at the same time!

How long have you been gardening?

I’ve done it in spurts my whole life. I had some marigolds as a kid and spent a lot of time hauling plants around for my grandmas when I would visit them in Savannah and New Jersey. I started gardening in earnest my senior year of college and continued after I graduated. I volunteered with Tricycle Gardens not from from the Belle Isle Moonshine distillery and helped break ground on their farm in Manchester. After that, I went to graduate school in Pittsburgh where I worked at a small farm called Churchview Farm and at my school’s farm, Eden Hall.

What do you love most about gardening?

There's so much to love! I love bringing more life into the world. I love creating a space that other people and creatures can be happy in and can thrive. I love watching things grow and (hopefully) helping them along. Most importantly, I love sharing what I grow with others.

What are you growing currently?

Loaded question! I grow a variety of herbs including 3 kinds of thyme, 7 kinds of basil, 4 kinds of sage, and a bunch of edible flowers including bachelor’s buttons (which I'll be using in a cocktail today), cosmos, anise hyssop, and gem marigolds. 

Who do you work with in the area? How are folks using your products?

I have a Garden Share program that several local restaurants participate in - it’s basically a CSA and they get 5 items from me a week for 20 weeks. My clients all use my products differently, but I’ve seen edible flowers in anything from cocktails to desserts, and recently I saw that Hutch used my pineapple sage in one of their fish dishes. Sometimes we come up with things together!

What are some tips for using fresh herbs in infusions and cocktails?

You can use fresh herbs as a garnish, muddle them when mixing a drink, or make a simple syrup infusion.

Fresh herbs are a lot of fun to experiment with in cocktails and infusions. Unlike dried ingredients such as tea leaves that infuse very quickly, fresh herbs give you a bit more room to play around. You can adjust how powerful you want the flavor of the herbs to be by changing quantity used and time left infusing.

My infusion recipes are typically 1 part herb to 4-6 parts spirit. When you use a spirit with a higher alcohol content like Belle Isle 100 Proof, it pulls flavors from the herbs quicker than a lower proof spirit will. I'll put my infusion in a sealed container for a full day, taste it, and continue to infuse it for another 2-4 days, just tasting it along the way. Once it gets to where I want, I pull the herbs out, fine strain out anything left, and put it back in a bottle.

My favorite herbs to use in cocktails are basil, lemon verbena, or rosemary.

I think of herbs as the knot that ties other ingredients together by complementing their flavors or adding a new element to a cocktail to round it out. So if your other ingredients are all bitter, you might use something citrusy or tea-like. If your cocktail is hearty and heavy, you might use a bright, spicy herb to finish it off. A lot of times I'll use dishes from cuisines around the world to think of flavor pairing ideas and inspiration.
 
What fresh herb-infused cocktails did you make today?

Preparation:

Muddle blueberries and thyme in the bottom of a highball glass. Add ice to the glass, pour in Belle Isle Premium Moonshine, top with seltzer, and stir.

Ingredients:

  • 2 oz. Belle Isle Premium Moonshine
  • 6-10 fresh blueberries
  • 1 sprig of thyme
  • 2 oz. seltzer water

Preparation:

Add a coffee ice cube to a glass, then top with lavender-infused Belle Isle & tonic and stir.

Ingredients:

  • 2 oz. lavender-infused Belle Isle Cold Brew Coffee Moonshine*
  • 3 oz. tonic water

*Add 1-2 lavender flower heads to 12 oz. Belle Isle Cold Brew Coffee Moonshine, let steep for 4 hours, tasting occasionally.

Drinksgiving: A Survival Guide

Cocktails, InfusionsBrandon DayComment

Whether your Thanksgiving festivities are full of joy or look more like a war zone, one thing remains certain: the right drink makes any celebration better.

We'd never leave you high and dry in this time of need, so here's our survival guide to making a bad Thanksgiving good, and a good Thanksgiving great.

For the Early Planner:

Ingredients:

  • 1 bottle Belle Isle Premium Moonshine
  • 6 oz. cranberries
  • 1/2 cup sugar
  • 10-20 sprigs of fresh sage

Serving suggestion:

Pour 1.5 - 2 oz. of the cranberry and sage infusion over ice and top with soda water. 1 infused bottle yields 10-15 cocktails.

Preparation:

  1. Place cranberries and sugar in a saucepan over medium heat and stir.
  2. Simmer the cranberry mixture until the berries burst, about 5 to 6 minutes. Remove from heat and allow the cranberry mixture to cool completely.
  3. Place sage leaves in the bottle of Belle Isle Premium Moonshine, and add the cranberry mixture once it has cooled.
  4. Store in a cool, dark spot for 3 to 5 days.
  5. Strain the spirit and save the cranberries for a garnish.

FOR THE CROWD-PLEASER:

Ingredients:

  • 1 bottle Belle Isle Honey Habanero
  • 1 cup Grand Marnier (or your choice of orange-flavored liqueur) 
  • 2 liters apple cider (store-bought or your favorite homemade recipe)
  • 2 oranges, cut into wedges
  • 2 cinnamon sticks

Preparation:

  1. In a 4 liter+ beverage dispenser, combine the apple cider and Grand Marnier.
  2. Add the orange wedges and cinnamon sticks, then stir to combine. Let the mix stand and infuse for as long as desired.
  3. Right before serving add the Belle Isle Honey Habanero and stir again.
  4. Serve over ice in a rocks glass.

1 batch yields approximately 15-20 cocktails.


FOR THE SIDELINER:

Ingredients:

  • 2 oz. Belle Isle Premium Moonshine
  • 1/2 oz. pecan-walnut simple syrup*
  • 3 oz. Crispin Pacific Pear Cider

Preparation:

  1. In either a chilled glass or a over a big rocks cube, combine the Belle Isle Premium Moonshine and pecan-walnut simple syrup.
  2. Top with Crispin Pear Cider, stir lightly, and garnish with a dash of cinnamon.

*Pecan-Walnut Simple Syrup

Ingredients:

  • 1/2 cup chopped pecans
  • 1/2 cup chopped walnuts
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 tsp. ground cinnamon or 2 cinnamon sticks

Yields 1 cup of simple syrup.

Preparation:

  1. Place pecans & walnuts into a saucepan, then top with 1/4 cup of sugar & cinnamon. Toast on medium heat for 1-2 minutes, stirring constantly.
  2. Add the rest of the sugar & 1/2 cup of water. Turn the heat to high, bring to a boil and stir.
  3. Once the mixture has come to boil, remove from heat and continue stirring until the sugar has dissolved. Let the simple syrup cool, then seal in a container and refrigerate.

Behind the Bar: Tyler Hoppel / HK on the Bay

Cocktails, Behind the Bar, ConversationBrandon Day1 Comment

Getting ready to celebrate its 10th anniversary in December, HK on the Bay is nothing new to Hampton Roads and Chic's Beach residents. Popular among Virginia Beach locals and garnering the attention of the thousands of tourists that flock down annually, HK on the Bay is one of the few great places in the area where you can stroll in off the beach in your bathing suit and sit down to enjoy a high-quality meal and cocktail using local, fresh ingredients.

We took a trip down to Chic's Beach off Shore Drive to find out more about why HK on the Bay has become such a popular stalwart among locals. When we arrived, Tyler Hoppel, General Manager at HK on the Bay, treated us to an abundance of knowledge and one extremely refreshing cocktail.

Tell us about yourself…

I am the General Manager at HK on the Bay, located on Chic's Beach in Virginia Beach. This will come as a shock to most people, but I actually don’t have any bartending experience! I began my restaurant career as a server right here over 8 years ago. Over the years, I just learned by doing. I worked my tail off to learn my new craft.

What do you do when you’re not managing? Any hobbies/side jobs/secret identities?

Side job while being a restaurant manager? That’s just crazy! But hobbies, definitely anything outdoors. Camping with my fiancé and step-daughter is something I love. I also homebrew and am a huge Baltimore Orioles Fan.

What’s something people would be surprised to know about you?

I used to own a clothing company called Redemption Brand and tour with a band from Richmond called Conditions. I lived in Church Hill for a year while touring.

What’s your favorite thing to drink? Favorite classic cocktail?

Favorite thing to drink when no one’s looking? My go-to is a Session IPA. My favorite classic cocktail is a Manhattan. And no shame here, I’ll never turn down a Mojito or a jumbo Margarita. 

Tell us about your bar… 

The vibe at HK on the Bay is casual, but refined. Our bar guests consist of mainly regulars. HK on the Bay is cozy, timeless, and almost cottage-like. When you walk in you’ll see old school pictures on the wall of a time in 1977 of when the Chesapeake Bay froze over, or the opening of the Chesapeake Bay Bridge Tunnel on April 15, 1964. We want to show the history of our storied neighborhood and building.

What’s the neighborhood like?

Our neighborhood is filled with a large mix of people. This place is our home. We like to say that we are just stewards of this building, as it was built in the 1930s. Our guests expect a casual setting but know they can get a $28 hand-cut all natural ribeye while they sit at the bar in their bathing suit. 

What makes your bar unique?

We want you to drink better and, if possible, drink local. I wrote an article last September called “Rethink Your Drink”. The studies show that when you drink liquors with fewer impurities, you are more likely to not feel as bad the next day; compared with drinking the same amount of “bottom shelf” liquor. We recommend you have one or two nicely prepared cocktails and enjoy the depth of flavors we create. We know you’ll pay a little more for the “higher end” spirits but you’ll thank me when you’re not as hungover the next day. We carry the same concept through to our menu as well by serving all natural, steroid free, humanely treated beef, poultry, and pork. We know when you eat and drink better, you will feel better. 

What’s your favorite part about working there?

Our guests and our employees. Our guests are truly the best. I know it’s cliché, but our staff and our guests are our family. Our Service Manager Matthew Pere and our Chef Danny Hughes work really hard to provide a truly unique experience every day, not only to our guests, but to our team as well. I love walking in the door and knowing that it is going to be different than yesterday. There are thousands of restaurants in Virginia Beach and our guests chose HK on the Bay? They pass easily 20 to 30 others on their way here. Literally, I’m humbled every single day.

What’s a good night look like for you? What are people ordering?

We sell a lot of craft beer. I wouldn’t call us a craft beer destination, but we do have over 30 craft beers and over half of them are local. On the spirit side, we sell a good amount of whiskey and vodka. I personally love visiting with tables and learning about who are guests are! Guests could have had a crappy day at work and when they come into our restaurant, we want to turn their day around before heading home. 

What’s your favorite menu item / cocktail pairing?

My personal favorite foods include pizza and burgers. Our sister restaurant, The Butcher’s Son cooks a mean rare Prime Rib and pair that with a Manhattan, I am in heaven! On our menu I can’t get enough of our new Bacon Wrapped Meatloaf. Our chef really knocked it out of the park with this one! We grind all of our beef in-house, so it’s homemade in the truest form. We make a chipotle ketchup that tops off the meatloaf that just enhances the total experience. 

Can you share a Belle Isle creation with us? What inspired it?

We wanted to use a locally made spirit on our last cocktail list. We chose Belle Isle Ruby Red Grapefruit Moonshine because of the bright flavor of the grapefruit. We wanted to enhance that experience by pairing it with pomegranate to create the ultimate cocktail to beat the summer heat.

Ruby Red Shine

Ingredients:

  • 1 1/4 oz. Belle Isle Ruby Red Grapefruit Moonshine
  • 1/2 oz. Cointreau
  • 1/2 oz. Pama Liquor
  • 1/4 oz. Fresh Squeezed Lime Juice
  • Splash of Soda Water

Preparation:

Combine all ingredients except for soda into a shaker tin with light ice. Shake and strain into a coupe glass and top with a splash of soda water.

Recipe by Katie Frank

Photos by Joey Wharton

Happy Hour With MOSAIC Catering + Events

Richmond, Conversation, Happy Hour WithBrandon Day

There's very little chance that you've been to a wedding, party, or major event on the East Coast without witnessing MOSAIC Catering + Events' magnificent work. The best part is you probably had no idea that they were the masterminds behind it all. An accumulation of over 20 years of experience combined with young creative talent, MOSAIC Catering + Events is a powerhouse in the dining and hospitality industry, and they have no problem pulling out all the stops every single time.

We spent the afternoon at MOSAIC's headquarters for a cocktail creation takeover, where their team turned into mad scientists before our eyes. Not only did we get to create some truly beautiful drinks, we also learned more about how MOSIAC Catering + Events pulls of their magnificent feats.

Tell us a bit about your company…

We’re a full-service, one-stop shop for all events, catering, design, rentals and lighting needs. The MOSIAC team team is an eclectic mix of individuals from every area of the hospitality industry. We have over 100 employees company-wide and we’re a mix of designers, thinkers, makers, creators, artists, marketers, illumineers, engineers and techies.

We were founded by Mike Holland, Laurette Garlitz, and Steven Niketas in a small café in Carytown, and since then we have been able to plant our roots into many different markets all over the East Coast.

What do you do and why?

We pride ourselves on creating truly memorable events for people, ranging anywhere from intimate luncheons to stunning weddings, from inspired theme parties to formal corporate occasions. We work at whatever end we're asked to, whether it's offering the inspiration, putting in the attention to detail, or implementing our culinary creativity to make someone's moment shine. We work hand-in-hand with people to plan their event and we see it through on time, on budget and to their complete satisfaction.

Nourishing the mind, body, and soul has always been the mission for the owners since the beginning and that focus on hospitality has never wavered. We are celebrating 20 years in business this year and even as we have been able to grow in many ways, our mission is still the same: “delivering everything out of the ordinary”!

Tell us about your space.

Our building was built in 1926 and has rich history of businesses like Pet Ice Cream and CP Dean that have operated here. We are proud to be a part of that history so it was important for us to update it as we need, but really focus on restoring everything that we could from the floors to the brick façade.

The transformation was not an easy one, but we have is an integrated facility that represents every facet of our business: food, beverage, décor, lighting, production, rentals and administration. A simple walk through the offices upstairs is one of our favorite things. Every step across the original maple & oak floors makes a beautiful creaking noise that reminds you of everyone else that has walked the halls. 

If your company was a cocktail, what would its ingredients be?

We view ourselves as a layered shot of:

  • 2 parts Creativity (it drives everything that we do)
  • 1 part Tradition  (we rely on it to rein that creativity in)
  • 1 part Vision (we need the foresight to plan an event in advance and execute as if we planned it yesterday)
  • A dash of Insanity  (in the event world, something’s always going to go awry)

What does your company do “off the clock?”

Being food and beverage industry folks, our focus is always knowing what is new on the F&B scene, which means outside of our office walls we are constantly checking out the best new restaurants, bars, galleries and festivals in Richmond.  We believe emersion into anything is the best way to learn!

What’s on your bar?

We only set up bars, but there is always a good supply of Belle Isle Moonshine in our office drawers!

What's the difference in bartending and cocktail creation for events and catering versus a restaurant or bar environment?

Most of our cocktail creation is based on feedback or requests from our clients who book their events with us, so there is always a direction in which to start.  That direction may be headed up by a theme for an event, a personality of an individual or based around a company’s brand. There are very few times we do the same drink twice, so there is constant creation.

Out of all your cocktail creations from our Happy Hour together, were any voted favorites by the MOSAIC team?

Most of them were actually quite good. Some of the favorites were the Spicy Beet Margarita, the Sparking Lavender Coupe, and the Blueberry-Ginger 100 Proof Moonshine Mojito!

Photos by Alex Kreher

Behind the Bar: Aaron James / Burger Bach Short Pump

Conversation, Cocktails, Richmond, Behind the BarBrandon Day

If you've ever been through Carytown, Short Pump, Midlothian, Durham, and most recently Charlottesville, you have probably heard folks gushing over the brilliant burgers and booze coming out of New Zealand-inspired gastropub, Burger Bach. The creation of acclaimed restaurateur Michael Ripp, Burger Bach takes the “gastronomical” part of gastropub seriously, focusing on quality food and drinks through better ingredients and preparation. 

We stopped in to see Aaron James, Assistant Manager at Burger Bach's Short Pump location, to hear more about himself and what makes Burger Bach the insanely successful and beloved restaurant it is today.

Tell us about yourself…

I'm the Assistant Manager of Burger Bach in Short Pump, and I first started bartending about a year and half ago after serving for a while. I took on managing the bar at the beginning of this year. After starting as a server, I knew I wanted to expand my knowledge a bit and test myself with something that intimidated me. I felt that bartending was the natural next step and wanted to push myself further. Not to mention that being behind the bar is flat out a fun job, and the tips don’t hurt either.

I am originally from California but have been in Richmond for over 10 years now and Richmond is definitely home. I have worked in the hospitality industry for a long time, spending most of my adult life as an event DJ working weddings and proms, etc. I also helped my family run a successful wedding venue here in Richmond. I have interned in different kitchens to learn more about food. I’ve always had a love and appreciation for food and a good drink, which is what drove me to enter into the restaurant industry.

What do you do when you’re not bartending?

I spend a good deal of time cooking at home with my girlfriend and spending most of our money on our favorite food around town. If possible I try to spend a lot of time outside, jogging with my dogs, rock hopping at Belle Isle, or hiking out towards Charlottesville and visiting breweries on the way back. I have been attending a lot more concerts lately as many of my favorite bands from high school are doing reunion tours now. Pure nostalgia!

What’s something people would be surprised to know about you?

I’m Mexican. It’s always really funny when I tell people because they never believe me and just see a white guy standing in front of them. Never becoming fluent in Spanish probably hurts my case.

What’s your favorite thing to drink? Favorite classic cocktail? Favorite thing to drink when no one’s looking?

A proper Old Fashioned will always be my go-to, but if there is gin involved, I will probably be drinking that as well. When no one is looking I would say any Mexican beer or a mojito.

Tell us about your bar… 

Burger Bach is a New Zealand-inspired gastropub. Everything starts with our hand-made burgers, which we grind in-house and are made from premium New Zealand beef and lamb. We serve Southern Hemisphere wines, craft beer, and over the last year or so have gradually improved our cocktail program. It’s a very casual restaurant because we always want our guests to feel like they are on vacation.

What’s the neighborhood like?

Short Pump gets a bad rap for being nothing but retail, but our neighborhood, West Broad Village, changes that by supporting Richmond-based restaurants like Burger Bach. There are apartments above the shops and town homes surrounding the center of the neighborhood. This makes it easy for the locals to walk over and become our regulars.

What makes your bar unique?

Definitely the simplicity of our menu; we do a few things and we do them really well. A good example is our liquor selection. We have just one of each spirit to build our cocktail menu from and this creates an interesting side of creativity when we are coming up with new drinks.

What’s your favorite part about working there?

My favorite part is the people. Everyone treats each other like family and genuinely cares about the person working next to them.

What’s a good night look like for you? What are people ordering?

I always enjoy seeing a variety of things hitting the table. I try to start guests with seafood and wine, then move on to burgers and finish with a cocktail.

What’s your favorite menu item / cocktail pairing?

Our spicy shrimp is a house favorite and I think some good cocktail pairings are our West End Wizard or The Belle Dove. They both are citrus-forward and work well with the smoky chilies in the dish.

Can you share a Belle Isle creation with us? What inspired it?

My cocktail is called The Belle Dove. I wanted to pull from the flavors of a Paloma and keep to a somewhat margarita build. The Ruby Red Grapefruit moonshine allowed me to get that grapefruit flavor while keeping it boozy and refreshing. To round it out there is a touch of smoke from some Mezcal.

The Belle Dove

Ingredients:

  • 1 oz. Belle Isle Ruby Red Grapefruit Moonshine
  • ½ oz. Del Maguey Vida Mezcal
  • ½ oz. Cointreau
  • 1 oz. Fresh Lime Juice
  • ½ oz. Agave

Preparation:
Shake all ingredients lightly with ice, pour into a rocks glass and garnish with an expressed grapefruit peel.

Recipe by Aaron James of Burger Bach Short Pump

Photos by Joey Wharton

Behind the Bar: Paul Taylor / Southern Efficiency

Conversation, CocktailsBrandon Day

The phrase "Southern efficiency" may having a mocking connotation, but this particular Southern food and whiskey bar in the heart of Washington, D.C. is anything but a joke.  One of a few D.C. fixtures created by renowned bar owner Derek Brown and award-winning oysterman Travis Croxton, Southern Efficiency specializes in a wide range of Southern whiskey and recipes. We had the pleasure of sitting down with Senior Bar Manager Paul Taylor, who curates Southern Efficiency's eclectic collection of whiskies ranging the gamut from traditional Bourbons to whiskey from craft distillers.

Tell us about yourself…

I'm the Senior Bar Manager at Drink Company, which created a few locations in the area, including here and Eat the Rich. I've been bartending for 9 years, but it feels like yesterday. Carpool in Arlington, Virginia gave me my first shot at slinging drinks behind the bar, but if you are being technical I started at a much earlier age pouring drinks for my cousins in my grandmother's basement during the holidays. There was no looking back after that. I instantly fell in love.

What do you do when you’re not bartending?

I enjoy getting lost in a good cookbook. Right now I’m on a 1987 Southern Living classic. My girlfriend and I look for cookbook finds at flea markets and estate sales. Cooking is a super-cathartic happy place for me. The entire meal is a production from the planning process of our menu, to sourcing the products and heading over to Union Market and figuring out what drinks will pair well.

What’s something people would be surprised to know about you?

I am an Arlington Native and spent most of my youth skating up and down the streets of DC. I went to school for graphic design but left before graduating to follow my true passion, which so far has worked out nicely. I still have a pair of skates and box of spray paint in a closet somewhere.

What’s your favorite thing to drink? Favorite classic cocktail? Favorite thing to drink when no one’s looking? 

Picking just one classic cocktail is tough, because there are so many and it changes based off my mood that day or where I am, but I will always enjoy a sazerac. I would say that nine times out of ten though, people could catch me across the street from my house at Rhodeside Grill with a shot and a beer.

Tell us about your bar… 

According to JFK, Washington, D.C. is a place of “Southern efficiency and Northern charm.” And while he was using it to describe the politics of the Capitol, we rather liked the idea of Southern efficiency: lazy Sunday afternoons with bourbon in hand, Country Captain on the stove while listening to bluegrass. Turns out that Washington, D.C. has many identities, but has always held on to a little bit of the South.

What makes your bar unique?

We are a whiskey bar with so much attention to detail involving whiskey cocktails. Our whiskey menu is well-curated, and the entire staff has a say here. It's easy to engage guests about something we love so much. This is as much an educational experience as it is a bar, although at the end of the day we are here to have a good time. 

What’s your favorite part about working there?

At Southern Efficiency I am surrounded by people that truly care about the craft of bartending and the appreciation of whiskey. I enjoy working alongside people that share so many common interests and goals. I have made some life-long friends in this bar. 

What’s a good night look like for you?

A good night for me would be busy one, filled with lots of faces. I enjoy introducing new things to people and test-driving cocktails that are on the drawing board for me at the moment.

What’s your favorite menu item / cocktail pairing?

For Southern Efficiency, it would be the "Wet Hot American Sazerac" (Rittenhouse Rye, Pineau des Charentes, Lyon Dark Rum, Pineapple Gomme, Peychauds and Absinthe) with our pickle-brined fried chicken sandwich. Sazerac and fried Chicken scream summer to me. 

If we are talking Belle Isle Moonshine, it has to be the "Summer On the James" with pork belly and grits. The smoky spicy flavor profile of that cocktail works perfectly with the savory characteristics of that dish.

Can you share a Belle Isle creation with us? What inspired it?

This cocktail was inspired by the Champs Elysee cocktail. We wanted to make something spicy and quaffable.

Summer On the James

Ingredients

  • 1 oz. Belle Isle Honey Habanero Moonshine
  • ½ oz. Del Mageuy Vida Mezcal
  • ¼ oz. Yellow Chartreuse
  • ¼ oz. Allspice Dram
  • ¼ oz. Grapefruit Ginger Cordial
  • ¾ oz. Lemon

Preparation

Shake all ingredients, fine strain into a chilled coupe.

Recipe by Paul Taylor of Southern Efficiency

Photos by Alex Kreher