"There is absolutely no substitute for the best. Good product cannot be made of inferior ingredients masked with high flavor. It is true thrift to use the best ingredients available and to waste nothing." - James Beard
Mixologist, Sommelier, Creator of HUM Botanical Spirit
An alumnus of Michelin Starred restaurants Chez Julien in Strasbourg, TRU in Chicago and The French Laundry in Napa Valley, Certified Culinary Professional and Advanced Sommelier Adam Seger takes a chef's approach behind the bar, being called appropriately by New City 'The Charlie Trotter of Cocktails' and the 'Grant Achatz of Spirits.'
CEO, Rare Tea Cellar
As Master Blender and CEO of Rare Tea Cellar, Rodrick Markus helps America's best restaurants maintain their reputations for James Beard Award-winning cuisine by importing the world's rarest teas and ingredients. With clients like Grace, Aviary and Copenhagen’s famed Noma, Rodrick and Rare Tea Cellar are the ultimate source for chefs and bartenders alike.
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