Search

NativeAdVantage 10-Q2BA:

(10 Questions 2B Answered)

What do you do best?
What makes you the best?
Biggest success?
What are your aspirations?
Most challenging moment?
Favorite Motto?
Favorite People?
Favorite Places?
Favorite Products?
Current Passions?


Featured NativeAdVantage:

Andy Weir: Author of "The Martian"

John Philipson: VP, Six Senses Resorts

Tom Sito: Chair of Animation, USC Film School

Elizabeth Wynn: Broker, Sotheby's RE

Leonard Greenhalgh: Professor, Tuck-Darmouth)

Ryan Blair: NY Times Best Selling Author/Entrepreneur

 

Featured NativeAdVice:

Shai Reshef: Founder of University of the People

Paul D'Arcy: SVP of Indeed

Susan Hatje: GM of Mandarin Oriental, NY

Dan Laufer: Co-Founder of RentLingo

Hilary Laney: President of Tri-Digital

Greg Marsh: Co-Founder of onefinestay

Omar Qari: Co-Founder of Abacus

Gabriell Weinberg: Founder of DuckDuckGo

Stacy Rauen: E-I-C of Hospitality Design Mag

Jon Gray: CRO of HomeAway

Joe Speiser: Co-Founder of LittleThings.com

Ben McKean: Co-Founder of HungryRoot

John Boiler: Founder/CEO of 72andSunny

Wayne Pacelle: CEO of The Humane Society of the US

Tom Guay: GM at The Sagamore Resort

Dr. Alejandro Junger: Founder of The Clean Program

Rob Flaherty: CEO of Ketchum

Neil Thanedar: Founder/CEO of LabDoor

Andy Grinsfelder: VP of Sales/Marketing, Delaware North Resorts

Laura Frerer-Schmidt: VP/Publisher of Women's Health

Avi Steinlauf: CEO of Edmunds.com

Kathy Bloomgarden: CEO of Ruder Finn

Gabriel Flateman: Co-Founder/CTO of Casper

Mark Bartels: CEO of StumbleUpon

Bill Hagelstein: President/CEO of RPA

Adam Singolda: Founder/CEO of Taboola

Jonathan Plutzik: Proprietor of The Betsy-South Beach

Jessica Scorpio: Founder/VP of Marketing at GetAround

Ralph McRae: CEO of Leading Brands

Warren Berger: Bestselling Author

Liz Kaplow: Founder/CEO of Kaplow Communications

Dave Girouard: Founder/CEO of UpStart

Dave Asprey: Founder of BullectProof Executive

Douglas C. Smith: President of EDSA

Val Difebo: CEO of Deutsch NY

Guido Polito: CEO of Baglioni Hotels

Doyle Graham, Jr.: CEO of Valencia Group

Oscar Farinetti: Founder of Eataly

Angelo Sotira: CEO of DeviantART

Ali Khwaja: CFO of Safecharge

Zach Erdem: Proprietor of 75 Main

Jim Beley: GM of The Umstead Hotel

Alexis Gelburd-Kimler: Proprietor of West Bridge

Elie Georges: Proprietor of Hotel San Regis

Kalen Caughey: Founder o VOKE Tab

Michael Friedenberg: CEO of IDG

Donna Karan: Founder of DKNY

Edward Nardoza: Editor-in-Chief of WWD

Scott Dadich: Editor-in-Chief of Wired

Rhona Murphy: Former CEO of The Daily Beast

David J. Pecker: CEO of American Media

Lilian Roten: VP of Swissotel Hotels

Kenny Dichter: Founder/CEO of Wheels Up

Joshua Tetrick: Founder/CEO of Hampton Creek

Paul James: Global Brand Leader of The Luxury Collection

Dr. James Wagner: President of Emory University

Amy Thompson: President of ATM Artists & Management

Neil Gillis: President of Round Hill Music

Brett Matteson: President of Columbia Hospitality

Jonathan Reckford: CEO of Habitat For Humanity

Phil Harrison: President/CEO of Perkins+Will

Chef Bill Telepan

Tony Horton: Founder of P90X

Beth Weissenberger: Co-Founder of The Handel Group

Michael Fertik: Founder/CEO of Reputation.com

Dana Cowin: Editor-in-Chief of Food & Wine

Bob Proctor: Chairman of Proctor/Gallagher Institute

Dennis Turcinovic: Owner of Delmonicos

Vittorio Assaf: Co-Founder of Serafina Restaurant Group

Shafqat Islam: Co-Founder of Newscred

Matt Williams: CEO of The Martin Agency

Bruce Rogers: Executive Chef at Hale & Hearty

Caleb Merkl: Co-Founder of Maple

Candy Argondizza: VP of Culinary at ICC

Neil Sazant: President of The Sagamore

Matt Straz: Founder/CEO of Namely

Terry Couglin: Managing Partner of Marta/Maialino

Andrei Cherny: Co-Founder/CEO of Aspiration

Ronen Nissenbaum: Managing Director of Waldorf Astoria NY

Patrick Godfrey: President of Godfrey Q

Sarah Berman: Founder/President of The Berman Group

Michael Schwartz: Owner of Genuine Hospitality Group

Stephan Aarstol: Founder/CEO of Tower Paddle Boards

Peter Shaindlin: COO of Halekulani Corp.

August Cardona: Founder/CEO of Epicurean Group

Nick Kenner: Co-Founder of Just Salad

Tuesday
Sep232014

Allen Katz: Founder of New York Distilling Company

My NativeAdVice:

Bio:

Allen Katz is the co-founder of the New York Distilling Company in Williamsburg, Brooklyn, where he produces Perry’s Tot– Navy Strength Gin, Dorothy Parker – American Gin, Chief Gowanus – New-Netherland Gin, Mister Katz’s Rock & Rye…and a forthcoming American Straight Rye Whiskey.

How did you get into the beverage industry?

In my early days of involvement with the Slow Food movement I was often engaged in conversation about what might possibly considered authentic American gastronomy. Discussions over meals, drinks, road trips and readings resulted in a belief that Barbecue of the American South and Cocktails fit the bill. I went off the deep end on Cocktails.

What inspired NY Distilling Company and what is your vision for the brand?

We are cocktail people making spirits for cocktails. At the end of the day, what really drives us is the opportunity to be manufacturers - as well as marketers and sales people. Proudly, if our name is on the bottle you can be assured that we made it.

What differentiates NYDC's brands from other ones? What trends are you noticing in the beverage industry and how do you capitalize on them?

We try to make spirits that are purposefully different, that add to the conversation of spirit categories that people are already familiar with. Two great examples are Perry's Tot - Navy Strength Gin and Mister Katz's Rock & Rye. It has been nearly a century since Navy Strength (high proof at 57% Alcohol) Gin has been commercially available in the US. We decided to create one to capitalize on a once proud and popular tradition and as a way to stand out in an increasing crowded marketplace. It is amazingly smooth and eminently mixable! Perfect in a Gin & Tonic. Mister Katz's is another throwback to the 19th and early 20th century. It is young rye whiskey - that we have made and aged - tempered with rock candy sugar, cherries, orange peel and cinnamon. Once upon a time every saloon worth its salt would have made one in-house. You can drink it on its own or mix it in a cocktail. We want to be different, yes, but not so esoteric that people don't know what to do with our products. We are capitalizing on history, authenticity and the emergence of a new golden age of cocktail culture.

What strategic partnerships are you implementing have contributed to your company's success?
Distributor partnerships are key in growing a small alcohol business. Our alignment with Southern Wine & Spirits has helped us gain access to a vast marketplace that we would otherwise not reach on our own.

On production, before we even opened for business we started contracting for grains. In less than three years we have gone from 30,000lbs of rye in 2012 to nearly 400,000lbs of rye in 2014. We have been able to do this because of relationship established with Pedersen Farms in upstate New York. Their expertise and willingness to grow a rye crop with us has allowed us to expand at an aggressive pace and experiment with different varieties of rye.  

Describe an ideal situation to drink your liquors and at the NYDC?

They are really quite versatile. You can toil pleasantly over a fancy cocktail or have a simple gin & tonic. That's the beauty of well made spirits. The process is part of the enjoyment but the happiness is in the consumption. My favorite cocktails at our house bar, the Shanty, are the 700 Songs Gimlet with Perry's Tot and a simple Negroni with Dorothy Parker.

Life Motto?

Be too kind.

One food and drink left on earth, what would you choose?

Easy. Authentic Camembert and a (Rye Whiskey) Manhattan.

Role model - business and personal?

My parents - for both.

Your advice to an aspiring entrepreneur?

Take the risk! What have you got to lose? As my father would say, 'you can always sell shoes'.

What literature is on your bed stand?

'The Very Hungry Caterpilar' (for my daughter) and 'Third Plate' by Dan Barber (for me)

Favorite travel destination?

Barcelona and the northeast coast of Spain

Most interesting headline you've read this week?

Biden Rolls Into Iowa With Nuns on a Bus'

What's next for NYDC and yourself?

Trying to put down as much rye whiskey as possible (about 500 barrels per year) for the next few years and maintaining the patience to let it age well. Also we are launching our newest spirit Mister Katz’s Rock & Rye on November 1st!

-----------------------------------------------------------------------------------

In addition to presenting food and beverage seminars for public and private groups, Allen has worked as a business consultant and in cocktail development for some of the most recognized brands in the beverage industry. He has been a featured sommelier at wine festivals in Naples, Florida and Sun Valley, Idaho in recent years and is a lecturer on spirits and mixology for the Wine & Spirits Education Trust (WSET) in New York City as well as for the Food Studies Program at New York University. 

Allen is a frequent presenter at trade shows and industry events.  He is a regular speaker at Tales of the Cocktail in New Orleans, the New York Wine & Food Festival, the Manhattan Cocktail Classic and NASFT’s Fancy Food Show in San Francisco, Chicago and New York & The National Restaurant Association’s annual convention in Chicago on topics of regional food and beverage heritage in America.

Allen serves on the Advisory Board of Liquor.com and is Chairman Emeritus (ex officio) of the Board of Directors for Slow Food U.S.A.

ABOUT NEW YORK DISTILLING COMPANY - A distillery grows in Brooklyn.

The dream and challenge of creating a functioning distillery in urban New York is nothing new. The earliest distilleries in Brooklyn, for example, date back to the 1700′s. During Prohibition, there were supposedly over 50,000 illicit stills in New York City (a one-gallon still costing $6 dollars at most local hardware stores) to quench the citizens’ thirst as much as the hooch that was smuggled across borders. Since Prohibition however the ethereal perfumes of distillation have largely been absent.

The New York Distilling Company builds on this dream by establishing one of the nation’s premiere craft distilleries. Our aim is to create products and brands of exceeding quality and originality, building on an American cocktail heritage firmly in its second Golden Age.

You will see our gins in the marketplace today while we distill, tinker, and – most important – appropriately age our American rye. Our commitment is to use the most sustainably produced ingredients in all of our spirits and whenever possible to feature grains and other ingredients grown in New York State. See more at:www.nydistilling.com

(Photo Credit Doron Gild)