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Bartenders Behind the Pisco Fever Box!

Behind the Last Guinea Pig in Cuzco

Nathan Dalton is the Food and Beverage Director for the Catahoula Hotel in New Orleans and its Peruvian cafe and bar, Piscobar (Eater.com's Bar of the Year 2016 for New Orleans). Nathan has always nurtured a passion for Latin American cocktails, those from Peru in particular, and he travels for research as much as possible. Previously, he was the bar director for the Felipe’s Taqueria operation. He also opened Tiki Tolteca, the first tiki bar in New Orleans since the 1980s, which married the tiki world with Latin America and was awarded Wine Enthusiasts People’s Choice for Best New Bar in America for the years 2012–2014.

Behind the Elysian Fields

Shaun Loughran has been working in the restaurant industry for more than a decade, with bartending being his calling for six of those years. He hails from Baltimore, MD, and transitioned from corporate to privately owned restaurants, including the James Beard Award–winning Woodberry Kitchen. It was his move to Richmond, VA, that helped him find a home at The Rogue Gentlemen, crafting seasonal cocktails. Shaun is now managing the bar program at The Rogue Gentlemen's new sister restaurant, Yaki .

Behind the Road to Excess

Tara is a co-founder of and working bartender at Duke's Spirited Cocktails in Healdsburg, CA. She first got hooked on craft cocktails when she opened Spoonbar, where she spent five years and worked her way up to bar manager, only then leaving to start a cocktail consulting company. At her current bar home, Duke's, they're as green as they can be and are absolute localists, making everything themselves that they can—shrubs, syrups, bitters, tinctures, etc. Tara in particular is  known for her obsessive use of homegrown ingredients, though she's a slave to balance first and foremost (an eleven-ingredient cocktail, she says, should have the grace you find in a three-ingredient cocktail).

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