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Bartenders and Chefs Behind Shift Drinks: Reposado Edition

Behind the Last Night I Dreamed


Patrick Natola—a hospitality professional for 20 years—has worked as a dishwasher, line cook, server, barback, bartender, and manager in New Hampshire, NYC, Chicago, and most recently the Bay Area. He was on the team at Sable Bar in Chicago for 4 years, where his love of hospitality was brought together with the world of craft cocktails. Patrick is currently overseeing the bar at Town Tavern in Alameda, CA.


Behind the Last Night I Dreamed


Chef Justin Rucobo was born and raised in northern California. He was the opening chef at Péché Austin, has worked for Aramark at the Oakland Coliseum and Las Vegas Convention Center, and can now be found in the kitchen at Town Tavern Alameda.


Behind the Refresco En Vinegre


Chris Simpson found his way into the bar industry 10 years ago while studying in Japan. After returning to the US, he was inspired by the rising bar stars of the San Francisco cocktail renaissance. His journey led him to refine his craft at the karaoke bar Festa, nightclub Hawthorn, fountain revival The Ice Cream Bar, Future Bar’s Tradition and Swig, and the literary-themed Novela. Most recently, Chris made his way to Austin, Texas—where he manages our CCO Russell Davis’s bar, Academia.

Behind the Refresco En Vinegre


As an 8-year-old boy, Chef Manuel “Manny” Rocha III fell in love with cooking while watching his mother in the kitchen making his favorite childhood dish, carne guisada with homemade tortillas. When creating a menu, Manny says, “I want to cater to all people...a lot of people are gluten-free, and/or vegetarian; I like to keep these things in mind.” Manny proudly serves each dish with great family-style portions—so that you and yours can experience a bit of everything.

Behind the Mortar & Pestle


Emilio “Milo” Salehi is a San Francisco bartender who's worked at some of the top cocktail destinations in the city, including The Treasury, Whitechapel, and Mourad. He now leads the bar team at The Beehive. Milo crafts his cocktails to fit where he is: classy and sophisticated, fun and whimsical, or all business with a wink and a nod. Milo is professional, kind, and loves being behind the bar serving customers.

Behind the Mortar & Pestle


Chef Arnold Eric Wong is a renowned Bay Area chef and restaurateur who started from humble beginnings by running his family's grocery in the Haight Ashbury neighborhood. From there he went on to open multiple restaurants, bakeries, and bars, including The Beehive, The Treasury, Raison d’etre Bakery, and Joyfull Bakery. While a chef at heart, Arnold often finds himself creating ingredients for the bar.

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