This week's guest is Leah Dionicio, who joins us from Bergen County, New Jersey. Leah is a W-set two certified spirits industry professional, who currently works as the U.S. Brand Manager for the world's largest tequila company, and most importantly is the creator and driving force behind Jersey Drinks, which is an experiential cocktail company focusing on in-home cocktail classes, pop-up bars, cocktail catering, and more. Leah shares her personal journey in the wine and spirits industry, starting with her family's wine import company in New York, and how this helped develop her taste and palate at an early age.
We talk about her job working as a brand manager for Jose Cuervo's 100% Nagavi line, and we cover Leah's journey from a personal Instagram account to a business venture, which became Jersey Drinks. Make sure you check out Leah on Instagram at JerseyDrinks or online at JerseyDrinks.com or check the show notes for all the links as always. Enjoy the show. Okay, we're back with another episode of the industry podcast.
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I got my best to be consistent. We've been sort of in and out over the holiday season. We're going to get back into some consistent recording, I believe, coming in over the next months to follow. So stay tuned.
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It's just. I blew all my money on presents for myself. Perfect. Yeah.
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Good-oh-oh at Alchemist Ali. That's at Alchemist Ali on Instagram to DM her for any of your private cocktail functions. If you want to host a party, she's your lady to deliver all the goods there. You have to deliver a private bartender or someone to help you with your bar program if you're a new restaurant or an existing restaurant.
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Right. You better because I apparently don't know it. Yeah. So at Alchemist.Ali, we love you Ali.
And if you are listening to the show and you want to host a private party, then she is the woman to talk to. Cocktails are amazing. You can also check her out at the Bauer Kitchen in up there in Waterloo. Go see her.
Anything else we want to discuss before we get to our guests? I heard that coverage just about everything. Okay. Well, let's bring in Leah Dionysio from joining us straight from the shores of Jersey.
Well, I guess you're not on the show anymore. But thanks for joining us, Leah. Absolutely. Thank you guys so much for having me.
Mm hmm. We're excited to have you. So let's just dive right into it. So basically you do a lot of stuff.
So to try and pinpoint like often when you start, we start these episodes, we'll be like, okay, this is our guest and this is what they do. But it's really hard to pinpoint down exactly what you do. So how would you describe what you do? Yeah, absolutely.
I would say I am a brand manager and marketing by day cocktail educator and events curator by night and the weekends. Yeah, it's the cliche I love what you do. But I've been working in the industry for well over a decade. So I do solve a corporate job and have my own business on the side.
Jersey drinks, whatever I get the opportunity. I love teaching, cocktail classes, great content recipes and all that fun stuff for my clients. So that's what I do. Yeah.
So you're basically always working. Yeah. It's always fun. And did you start like, obviously from your bio and from your Instagram page, I get an idea of what Jersey drinks is all about.
And we all at this point, most of our listeners are this one should know what a brand manager does. But did you start out in the service industry serving bartending working in the Becca house? Yeah. So no to that.
But my story is actually one that's right here during my family was in the wine industry. So I was my story starts well over 100 years ago. My family owned and operated a time one import company here in Manhattan, New York, called them, you know, wine. That was my great, great grandfather.
So growing up, my father was at that time, the third generation family to kind of manage the company. He was the presidency. Oh, kind of in charge of the entire company when my new past over the range. So growing up, I was just really immersed in wines in Manhattan at it.
So what I call its prime time visiting restaurants, my cousin worked with my father, kind of the fourth generation. So he would take me around, we would do account visits, you know, we would do that, you know, spend, go have a meal or some wine. Don't quote me on how old I was when I was having fun. But no, it was great.
And you know, I did spend a lot of summers, you know, stuffing envelopes because the internet wasn't really big back then. So, you know, physically mailing, you know, they're pricing updates and promotions after their customers. And you know, I remember driving around with my dad to do some late deliveries when the truck drivers were done. So I just really grew up kind of in this space.
So we're always drinking fantastic wines, the portfolio at the time to have some removes and some Italian products. So I just really kind of grew up in this industry. I've always loved it. I've always had a passion for, you know, food, wine and cocktails.
So when I went to college, I studied marketing, public relations, I kind of felt like that was my own path. I'm just sort of seeing where I wanted to take my family's company if that day came, which it unfortunately did not. When I graduated college, I actually worked for a competitor of my family. Yeah, we still had the family business.
This was back in one 12, started to lose track of the years. But my dad was pretty hell bent on me going elsewhere. And I'll get to why he did that in a bit. But it was kind of when social media was starting to really boom and be a very important thing for all businesses.
So I kind of had this idea of like, I'm going to come in and try to get my family online because you can't find a piece of information about the company on the internet since it was very much before that time. But I actually went and worked for a competitive Italian wine import company. Also they submitted to hand in New York right after college. But the company was a little bit bigger.
They had, you know, a champagne portfolio, one from Germany and also a new craft spirit portfolio. So I was joining the team there. The company's, I no longer existed. It was domain one select at the time.
But I was thrown into their marketing team of four other, you know, young kids, all under 30, was in the marketing associate. And so they said, Yep, here you go. You work on the spirit's portfolio. I was like, Okay, great.
So that just kind of threw me in. I'll never forget actually my first day of work ever in my life. I showed up, you know, eight forty five on get the early. It was chaos.
And why are there so many people here? It was just madness. They threw me into a very crowded bar, tasting room conference. They started passing out what I thought were tequila shots on a trinity.
What is happening? So I, you know, quickly came to learn that was a GSM general sales meeting. So my very first day blind tequila taste testing with the producer was excellia tequila at the time. So I was just kind of thrown right into it.
I didn't really know the art of sitting at the time. So that was the first day. That was kind of my first, you know, professional foray into the industry. And again, that was a sign, my God, and 11 12 years at this point.
And I just kind of never looked back. I just really in that role fell so in love with craft cocktails and just this industry as a whole, seeing the other side, right? Again, I grew up more in wine, I'm restaurants, things like that. But I hadn't had as much exposure to craft cocktail that I know I'm making his shots, got showers for family holidays.
So it was just a really fun and exciting time. I just kind of really got to learn a lot. And I sort of moved around since then, but I just really fell in love. I had the opportunity to create cocktails at the time, is there were not really many brand ambassadors for a portfolio.
So it was just me and my colleagues, like, what could we make with this? Ice pops are trending. Let's do an ice-fear vodka and a fruit punch pop or something like that. So I just really had the opportunity to just kind of like learn on the fly and just started mixing and just really, really fell in love with it.
And I haven't looked back. So that's kind of the start. Yeah, so like having no bartending background and then being sort of thrown into this role where you're now in charge of creating like craft cocktails for a portfolio to showcase the brands, how did you develop those skills? Or was did you just find it natural?
Yeah, a little bit of both. I think that again, my mom is a phenomenal cook. I grew up learning how to cook. So I always feel like I had a really good palette for flavor, flavor combination and sort of you can kind of take the culinary, you know, palette in that sense and sort of apply it to cocktails.
Are you doing the same thing? We'll go together, you know, what two opposites might taste really yummy together. So I kind of had that background. And then at the time I was going with the kind of head of the portfolio at the time, you know, to start headed to craft all these amazing places in New York at the time and tasting these cocktails and seeing the bartenders at work.
And some of the brands would send in their kind of reps as well. So I got to chat with them. You know, some of them were from four bar tenders and things like that. I was really learning on the fly.
And again, you know, this marketing team of, you know, the four of us, we would do, you know, industry events and I would be the one surveying and sampling or working with the team to kind of help serve these cocktails. So I wouldn't say I ever worked, you know, behind a bar high volume, things like that. But I was doing these types of events and kind of helping to put that together and learn, you know, the art of batching and how to create cocktails at scale. So just kind of learn on the fly.
And I worked with some really fabulous people along the way early in my career who kind of helped show me the ropes and taught me a thing or two about that kind of skill, the technique and just sort of helping refine that palette. So do you feel like getting a start when you were so young, like even through your family, we again, we don't need to pinpoint the age that you were drinking all this wine with your folks. But like, but like even like getting a start at that age, and that's just like European culture. Right.
So do you feel like that aided you as well? Like you almost had like a jumpstart on your palate? Yeah, for sure. I would certainly say that helps write the palate is I think, you know, something you're kind of warm with, but it can be trained, you sort of know what to look out for.
And as you know, I was starting to learn the difference between a rye and a bourbon, I would know, you know, this one's going to have a little bit more of that vanilla or this might be a little bit spicier. So just my kind of trial and error, I think again, again, too one. Yes, I was certainly, I think, set up for success with a little bit of an advantage kind of growing up in this industry and think my parents passed down some good genes in terms of my palate. So that was definitely helpful.
But I think I certainly was lucky and fortunate enough to start to be exposed at this a little bit ahead of the curve, which has been great as I keep refining my palate and my parents tell me that I have a better palate than they do. So yeah, well, that's the thing is like, yeah, some of it you are born with, but I mean, just by nature, you can tell that you can develop your palate and improve it just, I mean, we can just based on what you like drinking when you start drinking and what you like drinking like 10 years later, absolutely. Yes. Oh my gosh.
I'm like, Oh, you should drink cranberry vodka. A paro is something that grew on me a lot. I, in my first role, I had the pleasure of working with Avarina when it was kind of in his head as well, but I'm a parry and at first I was kind of hesitant and then, you know, it wasn't really for me, but as I, you know, growing my career in my palate as a ball, go to the last decade, like I love them, I'll drink it after dinner, knee with a little ice with orange wedge. And so it's really interesting to see how your palate kind of changes over the years with, you know, tasting and learning and as well just your personal preferences.
You know, we get older and wiser as I like to say. Right. So when you sort of see transition through this area where you're working for a different competing agency from your father's agency, and then you became an ambassador for a certain tequila. And then now you are currently an ambassador for a tequila.
Are you allowed to say which one? Yeah, sure. So I would say necessarily represent a excelia specifically. That was kind of, yes, that's a plier side kind of they're part of the portfolio.
But so yes, so I kind of started at nine a.m. that first day ever working my career blind tasting tequila definitely was a lot better than, you know, some of the stuff we may have, you know, willy-nilly drinking college and I just really became fascinated with tequila. I've had the absolute pleasure of working with friends at Chrystagavé, Ston Puyo, and I do currently serve as the US brand manager for Jose Cuervo's 100% agave line traditional, which is the family's original recipe that not as many people know about, but that's what I'm here to help. I'm aware it is for so I just, I absolutely love all things agave and learning about tequila and the nuances and just seeing it boom over the last couple of years has been really exciting and something that I'm super passionate about.
So very fortunate. I've been working in my role now, maybe three years, I think, coming up that I've been with the Cuervo team. So it's been really, really an exciting journey to kind of work on this legendary, you know, brand that really brought tequila to the US. So it's been, it's been really fun.
Yeah, we usually do unpaid advertisements on the show, but since you brought it up and you are, this is what you're here to do, well, not here specifically to do, but like part of your role in this job is to spread the information. Jose Cuervo has obviously developed, not the greatest reputation in tequila ever since a lot of the sort of craft you brands have made their way over to North America. So talk to us about this specific brand of Jose Cuervo and why people should enjoy it. Sure.
Yeah, absolutely. And that's definitely something that I was excited to bring into this role. We kind of nailed it. We definitely don't always have the best reputation, but we are truly the tequila that invented tequila, the category and one of the first to come to the US.
So we just really love to ground people in that core message that without us, the category seemingly would not exist as you know it today. And the portfolio that I specifically work on Jose Cinale is 100% agave. The whole lineup is 100%. It's not an exto, it's, you know, blue agave.
And then it's actually the original recipe that Jose Cuervo family first ever created when they got into the tequila making. So it's been, it's been really great and something that I'm really passionate about is our tender and trade advocacy. In my previous roles, when I worked with Hendrix and Elogra, I have the opportunity to work with our amazing brand ambassadors on those training and educational programs to kind of drive that love and affinity for those brands, where that seemingly didn't exist in the Proquevo and I joined the team. So I was really excited to kind of bring my background and my love for the industry and education to Cuervo.
And so I've had the opportunity over the last couple of years to develop some really fun programs that are actually anchored in sustainability, which is another thing that I love sharing is that Cuervo, you know, is one of the largest tequila producer. There's a ton of waste. It's the bagasse. It's that byproduct from our tequila production increase is kind of like fibrous sort of looking material that is just wasted.
But we at Cuervo, we recycle 100% of it. It's either composted, given to local artisans, a project that I lead is actually turning that material into biodegradable straws. So goodbye paper straws, you want to centigrade in your mouth. I always joke that I'm drinking tequila through tequila.
So we make cups and make shop losses, some coasters. So we're doing some really fun and exciting stuff in the sustainability space that I think we need to spread more awareness to. So that's kind of a project that I've been working on over the last few years, specifically in the industry, trade advocacy space with our bartender program, Sustainable Sips, where we talk a little bit about what we do and then we work with industry experts on juicing techniques such as superjuice and bolio, and how to really reduce waste in your bar. And my tagline that I like to say is more margaritas and less waste.
My preserving every little bit of your produce and just kind of helping reduce that and we set your bar. So just to be clear, so you specifically represent the traditional brand of Jose Cuervo then, you specifically focus on that to give it. And so it's a type of question about that because growing up, and maybe it was just because I was just shopping in a different section of the liquor store, but I only remember ever seeing Cuervo Gold. So did traditional, was it always available in North America?
Or was it, obviously, making it the whole time because it's the original recipe, but was it not here? And do you feel like maybe it's sort of made his way over to North America as sort of a reaction to all the craft tequila sort of making its way over here, and they needed to compete in that market? Yeah, don't quote me on the exact year that it first came into the US on Diagio did use to kind of manage Cuervo. We transferred over to our company, I want to say in 2013, so well before my time.
So I don't know definitively when we first brought it over, but I think it was definitely part of seeing the excitement around the tequila category in the world. It's kind of small, trans-esteem consumer, I think we still have someone up hill battle on that kind of messaging around 100% of Godbays. I would say that definitely impacted it, but don't quote me on that. Yeah, well, it just seems to me like all of a sudden it was here, and it totally makes sense that they've been making this like 100% of Godbay brand the whole time.
And then it would make sort of make sense to me to be a bit of a reaction to people being like, oh, don't drink Cuervo Gold. There's all these craft cocktail or craft tequila, that's 100% of Godbay blah blah. It makes more sense for them to sort of be like, hey, shit, we have one of those two. So I don't know.
Okay, so obviously this is your day gig. Let's talk a little bit more about your night and weekend gig, which is Jersey Drinks. Yes, absolutely. So oh my gosh, the pandemic was already five years ago now, I guess gosh, time sure has flown.
So I started my Instagram back in maybe like 2018, just kind of for fun as my personal feed was getting just flooded with pictures of drinks. And I think we're going to kind of separate the church and stay here a little bit truth. It was pretty shocked that Jersey Drinks was still available. Yes, I have my name Jersey Drinks.
I have from New Jersey. Yeah, I was going to ask about that. How did you snag that name? Like, I kind of wish I could, I'm sure I have a notebook buried somewhere of like names, ideas, cocktails in this bubble bar.
And I just some, it came to me probably shot best ideas are always in the shower. And I just said, you know, let me check this out. I grabbed the Instagram handle, and it was still available, which was shocking. No, no dots, no underscores, no nothing.
So that was awesome. You know, I'm just kind of doing that for fun a little bit at the time. I was working at a experiential events production agency on some William Grant's brands again, Hendricks and a longer work kind of my two babies. So I did a lot of again, I mentioned bartender advocacy for them as well as large scale festival production and events and all that fun stuff.
So we're just really using my Instagram at the time initially just for fun, you know, it wasn't as big as, you know, Instagram and social media is today, but I kind of just was doing it for fun. And then fast forward, I guess, at that point, two, three years of pandemic hit, I'm still working with the agency on these William Grant brands. I was very fortunate that I did not lose my job at the time, but it was greatly reduced. You can imagine the bartenders weren't working going to festivals.
So I was pretty bored. I had a lot of free time as I'm sure we all did. And I was like, you know, I love you bring back Instagram, you know, everyone's having a freaking cocktail at three o'clock in the afternoon, like, let's, let's document, let's our generous piece again. And so I started kind of posting a little bit more.
And then a friend of mine was like, Hey, would you ever like do a cocktail class? I was like, okay, I was like, I don't totally know exactly how I'm going to do this right? I'm a live events person. Like what the heck do I do on a camera and without people in the room and my materials and my tools.
So I want to say that was maybe July of 2020. And she's like, you know, let's figure it out. I'm like, okay, great. I'll give you guys a shopping list and just kind of told them to buy, you know, what they needed to buy.
I think we made like a blackberry smash and a dirty Shirley and and yeah, we hopped on zoom and I just kind of talked them through how to make it. And there were definitely some awkward moments and pain points. This one didn't make a simple syrup. This one didn't do that.
And I was like, okay, there's definitely something here. It kind of brought back that little bit of normalcy of sharing a drink. It's happy hour. I'm engaging with people and educating on teaching them something, you know, teaching about the birthing category as well as how to make the drink.
It just was really exciting and just kind of sparked something. And it's so funny. Just was like a word of mouth or someone saw something I could not get really had a thousand followers at the time. But I love my loyal fan base.
Someone else reached out and was like, Hey, I'm doing, you know, this event with my coworkers. What do you think? And I was like, okay, we're going to do it better this time. We're going to figure it out.
We're going to make this a little bit more seamless. I want everyone to have their ingredients. And so I went on the internet. I found some little recyclable bottles, some mixers.
I own big cute and so I ordered a bunch of cans. I put together these boxes. So everything but the booze I like to say since, you know, it's illegal here in the US to ship alcohol across people. They're at all unfortunately, but it just made it so much more seamless.
And so I was pre making the simple serums for everyone. I was able to get a little bit more creative. I can, you know, make a vanilla syrup and not send, you know, Joe Smith over here freaking out on that. So I make vanilla syrup.
So, you know, make everything out of my apartment, pack it up. My gosh, I lived in a barely thousand square foot apartment at nine boxes everywhere. But it was great. And so I started doing that and shipping out the kits to folks.
So they would kind of get everything, you know, a whole lemon. I would teach them how to use a fork to squeeze a lemon. If you don't have a lemon peeler, you don't have a muddle or grab your wooden spoon, use the back end of it. So I just kind of started getting a little bit more creative and how I was reaching folks during the pandemic.
And it just was really like word of mouth. One person did this and they referred to another. And it was really amazing. I was, you know, able to keep busy.
At that point, you know, people were booking events like Wednesdays, Tuesdays, like nobody had schedules and everyone needed something else to go murder mystery or, you know, bingo on Zoom. So it was just a really great time to kind of bring this concept, which to life in a way that I never really thought of before that. I had double a little bit in what I now like to call cocktail catering and I would pre-bash drinks for folks, drop it off, mix a liquor for them on site. So that was something I always loved.
But this, you know, one friend, a dear friend of mine kind of asked me out of the blue when I just turned into what is now kind of this amazing business that I'm still lucky to have. And that was again five years ago. I want to say in like late 2022, the world kind of started opening up and people were doing events again. And I'm like, well, crap, like, okay, I got the ingredients part down.
Like, do you think, you know, my friend now the street's gonna have 20 cocktail shakers? No. So I kind of had to evolve a little bit. And again, you know, working in the industry, I used to run a similar cocktail consumer program for Hendrix.
I'm like, okay, where do we get all those shakers? Where do we get all those muddlers? So I kind of just created my own inventory of, you know, everything able to run through the dishwasher. Can't be washing these things by hand.
So I researched all the items that I use and, you know, bus tubs stacked it again in my spare bedroom. My husband was a trooper. He was his office at the time. And yeah, I was able to kind of figure out, you know, what tools I needed.
And I was able to start doing these in person, which was amazing. But again, it's already five years ago now. And so it's been a really, really exciting journey and something I still still get to do to this day. So do you actually like go and bartend a party as well for somebody or is it mostly focused on education and sort of training?
Absolutely. So I would say the core bread and butter and what I love to do and that I get booked to do most often are the in-home cocktail classes. So kind of I just explain like, I will come to your house, I'll set everything up, everyone gets a station. So do that again, in-home or, you know, getting to partner with some local businesses, which has been really fun.
But I do also have a really cute pop-up bar. It's kind of fits my vibe. It's nice and portable. So that pops up for events and I will definitely come and do bartending.
So that's something, you know, I'm also able to do for my clients and a cocktail catering. I mentioned a little bit earlier is something I'm still dabbled in here and there, but something I'm really excited about. You know, for different events, you're not always going to want a bartender. You're not going to always need a bartender, but you might kind of want the elevated drinking experience.
So I kind of say, right, you're going to cater your food. Why not cater your cocktails and have tons of dispensers that I'm able to rent out. So I kind of go set that up, curate the drink again, we'll mix it on site for the client and just sort of curate their bar area. So it's not a sort of forgotten thing and they don't have to worry about bartending.
It was like to include in that scenario, you know, an alcohol adoption, mixers and always provide a shopping list so they can have a nice stocked bar. So definitely been a fun kind of expansion and evolution of the business over the years. You find it more people are going for that sort of curated cocktail experience at their parties and like even like 10 years ago. Yeah, I definitely think, you know, people have, we're coming out of during the pandemic, I'm going to test this people were really looking to learn new things, trying new things.
And I think that certainly helped, you know, as a continued cocktail boom, a bit and they were just, you know, eager to try new things and starting to sort of see the value in our image is going to know that they're wrong with the delicious, will make pre-mixed drink. But like, hey, let's, you know, get something fresh, something that tastes really good that seasonal and they've definitely kind of been really receptive and as a little something nice and special, I always love naming the drinks for your party or your theme. So it's been a lot of fun and something people have certainly been excited about. Yeah, it's kind of weird, right?
Like, they spent so much time and energy and money thinking about how they're going to cater it food-wise. But then it's just like, oh, then we'll just get like a bucket of beers and some wine. Yeah, people are coming around to that. And I think actually in a weird way that pandemic actually helped that because people were doing these online cocktail class.
A lot of people were learning at home bartending and they missed the experience of going to a bar and getting a craft cocktail and they realized, well, oh, now we can get this in our home if we find someone who will curate it for us. Exactly, absolutely. And it's been great. And once you're playing our people are getting more educated and I love when I have repeat customers and they're like, oh, I remember, you know, you made the string for me.
So I went on a night order day and I asked them to do this and I'm like, great, this is exactly what I'm trying to do. So I just really love educating consumers that, you know, craft out the bars can be intimidating, but making a delicious well-crafted drink at home really doesn't have to be. So it's been a lot of fun. Yeah.
And so I guess how do you manage all your time? Like, now obviously, this sort of brand manager job, I don't know, is that like a 40-hour a week job for you? Or is it like sort of when you're visiting certain bars or setting up certain events? Like, how does that date work for you?
And how much time does it allow you on the other side? Absolutely. So I, full-time nine to five is they like to say I do work on either Friday, normal working hours, and in the office three days a week. So I use my commuting time wisely.
I like to kind of catch up on my personal emails and things like that. I respond to my own clients during those times just like I make sure, you know, definitely still very committed to my job. I learn a lot. I get to do a lot of really cool things.
I've had the opportunity to travel to Mexico, continue my education and just to get work for some really iconic brands. So I kind of make sure I'm putting in the work there. And then I just, you know, my spare time I'm browsing Instagram for trends or again, catching up on emails, reading blogs, listening to a bathing podcast with fabulous guests such as yourself. So it's funny where you kind of joke to me got on, you're always working.
And I sadly think I am, but I love it. And you know, anytime I home, I have, you know, random ingredients in the refrigerator and like, what can I make with this? What's in season? How can I, you know, preserve kind of how this drink I'm drinking right now?
I had a ton of strawberries and some random brush, we lemon juice and milk that I never drink. I'm like, well, let's make clarified people playing. Why not? Right.
Yeah. So it's definitely a lot to juggle, but um, but it's been working. So we touched on this a little bit. We'll let you go soon, but the like just bring it back there.
Not having the bartending training and kind of training yourself. But now you're obviously taught yourself to like the things like clarifying. And so it's not just palette development or like having a good pal to begin with, but you also have to, you must have done some of your own research on how to use certain techniques to make different craft cocktails. Yeah, absolutely.
Like I said, kind of throughout my career, I've had the opportunity work with amazing, you know, brand ambassadors who have been working bartenders and as I was setting up events with them, I would kind of watch them, ask them questions, you know, they've been fantastic, you know, friends at this point. I'm like, Hey, hi, nay. What do you think I don't have enough citrus and oleo? So I've been really fortunate to have some really great mentors and go to who have that experience.
I have a ton of cocktail books and you can see a couple of them back there. I love to read. I have gone through the WSTT program level one level two just to kind of really learn a bit more about the background of spirits. Always watching videos and I was talking about this clarified drink.
The first few times I clarified didn't go so well. So yeah, definitely a lot of trial and error, going from a 3P shaker to the Boston shaker, just kind of playing around and kind of learning on the fly. But you know, there's a ton of great resources and others who have gone before me that I'm able to learn from and have the pleasure to work with over the last decade, plus lots of great resources as I've learned along the way. Well, it's cool.
I mean, to be honest with you, even if you're working at Varsalar, that's self teaching at the end of the day as well and learning from wherever you're working with. So you just went and took a different path. So it sounds like it's working out great for you. So congratulations on all your success.
Tell our listeners where they can find you on social media or if there's a website. Yeah, absolutely. Thank you guys so much for having me. I'm at Jersey Drinks on Instagram.
My website is also Jersey drinks.com. So feel free to stop by and I'll book share with you guys again soon. Yeah, wonderful. I'll definitely put links to that in the show notes as always so you can always check it out there as well.
Awesome. Thanks, Leah. We appreciate the time tonight and good luck with your with everything and continue success with Jersey Drinks and with Jose Cuervo. Thank you guys so much.
Have a great year. Cheers. Thanks very much. Cheers.