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Bartenders Behind the Pisco Fever Box!

Behind the Last Guinea Pig in Cuzco


Nathan Dalton has always nurtured a passion for Latin American cocktails, those from Peru in particular, and he travels for research as much as possible. He’s the former 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). Prior to that, 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. Nathan is currently in the process of developing his own B&B and bar concept, to be located on a farm.

Behind the Elysian Fields


Shaun Loughran has been working in the restaurant industry for more than a decade, with bartending being his calling for eight 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, and then crafting and managing the bar program at The Rogue Gentlemen's sister restaurant, Yaki. Shaun is now bartending at the Alpine-influenced restaurant and bar Brenner Pass.

Behind the Road to Excess


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

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